Classic Rye Bread
A hearty, rustic loaf with a deep, earthy flavor and a chewy crumb that is perfect for sandwiches or toasted with butter.
Ingredients
- •2 cups bread flour (280g)
- •1.5 cups dark rye flour (180g)
- •1 tablespoon instant yeast (10g)
- •1 tablespoon caraway seeds (optional)
- •1.5 teaspoons salt (9g)
- •1 tablespoon molasses or honey (20g)
- •1.5 cups warm water (350ml)
- •1 tablespoon vegetable oil (15ml)
Instructions
- 1
In a large mixing bowl, combine the bread flour, rye flour, instant yeast, caraway seeds, and salt.
- 2
Add the warm water, molasses, and vegetable oil to the dry ingredients, stirring until a shaggy dough forms.
- 3
Turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic; note that rye dough will remain slightly stickier than pure wheat dough.
- 4
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 60 to 90 minutes, or until doubled in size.
- 5
Punch the dough down gently, shape it into a round or oval loaf, and place it on a parchment-lined baking sheet.
- 6
Cover and let the loaf proof for another 30 to 45 minutes while preheating your oven to 375°F (190°C).
- 7
Score the top of the loaf with a sharp knife and bake for 35 to 40 minutes, or until the crust is firm and the loaf sounds hollow when tapped on the bottom.
- 8
Remove from the oven and let the bread cool completely on a wire rack before slicing.
💡 Chef tips
- For a crunchier crust, place a shallow pan of hot water on the bottom rack of the oven during the first 10 minutes of baking to create steam.
- Store the bread in a paper bag or a bread box at room temperature for up to 3 days; avoid plastic bags which can make the crust soft.
- If you prefer a milder flavor, you can replace the dark rye flour with light rye flour.
✅ How it should turn out
The finished loaf should have a dark, crackly crust and a dense, moist interior with a distinctively nutty, aromatic scent from the rye and caraway.