Our Homemade Rye Bread Recipe has a gentle rye flavor that’s beautifully delicate. It’s sure to be enjoyed! Today’s easy rye bread recipe is mild in flavor because it uses two varieties of flour, rye flour and all-purpose flour. It’s tasty enough enough for the non-rye bread lovers too.
Our Rye Bread has the perfect “rye” ratio!
So, I have a confession… I’m not really a “rye bread” lover. I know surprising, right?! Y’all know how much I love bread but a heavy rye flavored bread hasn’t ever been my thing.
That being said… I LOVE this recipe because it’s the perfect “rye” ratio. Our Homemade Rye Bread is not that “in-your-face kind” of rye flavored bread. It’s delicate and moist with a gentle rye flavor that will please every palate.
I love it, a lot. It’s SO fabulous for making a delicious our Irish Spicy Reuben Sandwich Recipe or our Ultimate Reuben Sandwich! We hope you’ll love our Homemade Rye Bread Recipe just as much as we do. 🙂
Give our Irish Spicy Reuben Sandwich Recipe a try!
How to make Homemade Rye Bread Recipe
- In a stand mixer with a large bowl and dough hook attachment combine yeast, sugar, butter, egg, warm milk.
- Beat 1 minute.
- Add salt, rye flour, all purpose flour, and caraway seeds; beat 1 minute.
- Beat on medium speed until ball forms.
- Transfer to a lightly oiled bowl to raise double in size.
- Remove dough to lightly floured surface, lightly knead, separate and shape into 3 loaves.
- Allow to raise and brush with beaten egg.
- Preheat oven 350 degrees F.
- Bake 45 minutes or until lightly golden browned and hollow sounding when tapped with fingers.
- Cool on cooling racks.
- Slice and enjoy!
Helpful baking tips for higher elevations
- If you live 3,000 feet above sea level or more it is considered high elevation and may take longer to cook/bake.
- Adjustments are needed for 5000+ feet and above:
- Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
- Reduce sugar: for each cup, decrease 2 tablespoons.
- Increase liquid: for each cup, add 2 to 4 tablespoons.
- Increase oven temperature by 25 degrees F.
- Check if it is done a little early.
- This takes some trial and error to get it right for you.
Learn more HERE
Let us temp you with our Ultimate Reuben Sandwich Recipe too!
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Ingredients
- 1 tablespoon dry instant yeast
- 1 tablespoon sugar
- 3 tablespoons butter, melted
- 1 egg, room temperature
- 1 cup warm milk
- Beat 1 minute
- 1 1/2 teaspoon sea salt
- 1 cup rye flour
- 2 1/2 cups all purpose flour
- 1 tablespoon caraway seeds
- Beat 1 minute
- 1 egg, beaten
Instructions
- In a stand mixer with a large bowl and dough hook attachment combine yeast, sugar, butter, egg, warm milk.
- Beat 1 minute.
- Add salt, rye flour, all purpose flour, and caraway seeds; beat 1 minute.
- Beat on medium speed until ball forms.
- Transfer to a lightly oiled bowl to raise double in size.
- Remove dough to lightly floured surface, lightly knead, separate and shape into 3 loaves.
- Place loaves on 18x13 rimmed cookie sheet pans (I fit two per sheet).
- Allow to raise and brush with beaten egg.
- Preheat oven 350 degrees F.
- Bake 45 minutes or until lightly golden browned and hollow sounding when tapped with fingers.
- Cool on cooling racks.
- Slice and enjoy!
Nutrition Information:
Yield:
24Serving Size:
1
Amount Per Serving:Calories: 93Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 20mgSodium: 159mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 3g
More Homemade Bread Recipes
• No-Knead Artisan Loaf Recipe
• French Baguette
• Irish Soda Farls Recipe
• Cinnamon Swirl Loaf
• Kneaders Recipe Rosemary Focaccia Bread
• Jalapeno Honey Cornbread
• Multigrain Sourdough Artisan Loaf
• Perfectly Flaky Biscuits Recipe
• Whole Wheat and Cinnamon Brioche Loaf
Our Homemade Rye Bread Recipe is simple and easy to make!
One more thing before you go…
We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends.
Our hearts sing when you do.
We SEE you and we do our very best to respond to all the love! It also amps up our mo-jo so we get lots of awesome things done around here. Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon!
Cooking with Ruthie on Instagram
Cooking with Ruthie on Pinterest
Cooking with Ruthie on Facebook
Thanks for sharing in the CWR blog-love!
Love Always,
Ruthie & Madeliene
FAQs
This recipe calls for 1 cup of rye flour and 3 cups of bread flour, and while you could play around with increasing the proportion of rye in this recipe (which is roughly 20% by weight), keep in mind that the more rye flour you use, the denser your bread will be.
How do you make rye bread rise higher? ›
The more white flour in the loaf, the higher it'll rise and the lighter its texture will be. So this is entirely up to you and your tastes. Experiment with different percentages of white flour/rye flour until you find the bread texture you like the most.
Can you mix rye and all-purpose flour? ›
How To Make Rye Bread. Proof the yeast: Add the lukewarm water and yeast to the bowl of your mixer. Give it a quick stir, and leave the mixture for 5-10 minutes to foam up. Form the dough: Add the brown sugar, salt, caraway seeds, oil, rye flour, and 2 1/2 cups of the all-purpose flour.
Do you need more or less water with rye flour? ›
This means that rye doughs often require a higher proportion of water than doughs in which wheat predominates. Pentosans break apart easily during mixing, and their fragments result in a stickier dough. Because of this, rye doughs require gentler and, usually, briefer mixing than wheat doughs.
Can I replace bread flour with rye flour? ›
(Rye flour can't be directly substituted for all-purpose or bread flour because it has different gluten-forming properties.)
How much rye flour to use? ›
Rye flour used together with wheat flour
A small amount of rye – 5-10% of the total flour by weight – has a definite effect on the flavor of the bread. The distinctive flavor of the rye itself may not be noticed, yet the bread's overall flavor seems better.
What are some of the challenges when baking with rye flour? ›
Rye gluten does not develop into strong and stretchy dough the way wheat gluten does and this means that any time you add rye flour to wheat flour you can expect the dough to be more fragile. It is also stickier and more absorbent. The more rye flour you have, the more pronounced the changes become.
What makes rye bread better? ›
It contains more fiber and nutrients — especially B vitamins — and has been linked to health benefits, such as weight loss, better blood sugar control, and improved heart and digestive health. What's more, it's easy to incorporate into your diet in place of regular white or wheat breads and can easily be made at home.
What is the secret to bread rising? ›
You can also put hot water in a heat-safe dish and place it on the floor of a cold oven (or on a lower shelf). The steam and heat from the water will help the temperature rise just enough that the yeast is active. The steam will also assist in keeping the surface of the dough moist so it will stretch as it rises.
Why is my rye bread gummy? ›
If you cut into a bread with a high % of rye flour too early, it may be gummy and have an unpleasant texture. Therefore, recipes often recommend letting it rest 1-2 days so the crumb can set up[2] and moisture can distribute within the bread.
Breads made from rye flour won't rise as much as those made from wheat flour. Bread made with 100 percent rye flour will be very dense, which is why many recipes add wheat flour to get a better rise. High-protein bread flour will help as well.
How do you know when rye bread is done? ›
It's hard to tell with rye sometimes. The very best thing to do is get a probe thermometer. Bread is around 98 degrees C on the inside when it is done.
Which rye is best for flour? ›
If you have a choice, we recommend using medium or dark rye for the best balance of flavor and texture. COLOR DOES MATTER: Darker flours deliver stronger rye flavor and a denser texture.
What is the difference between dark rye and light rye bread? ›
“Light rye” is the equivalent of white flour and “dark rye” is the equivalent of whole meal (whole wheat/spelt) flour – that is to say, “dark rye” has all the bran and the germ in the flour and “light rye” does not.
How much rye flour to substitute for all purpose flour? ›
To substitute by volume, start with this: 1 cup all-purpose flour is approximately equivalent to 1 cup + 2 tablespoons medium rye flour. For selected recipes, I added one more test: 125% rye (i.e., I used 25% more rye flour than the amount of all-purpose flour called for). More about that later.
What is the main difference between rye flour and bread flour? ›
No, bread flour is a white flour that is denser than all purpose flour. Rye flour has a particular flavor that it gets from the rye grains it is milled from. no, bread flour is made from wheat grain andd rye flour is made with rye grain. Rye flour has a very distinctive flavor.
What is the conversion flour to bread flour? ›
To turn all-purpose flour into bread flour you just need vital wheat gluten. Measure out 1 cup of AP flour, remove 1 1/2 teaspoons of the flour, replace with 1 1/2 teaspoons of vital wheat gluten, whisk to combine.
Is rye flour the same as bread flour? ›
I wouldn't do 1:1. Rye has a lot less gluten which will affect structure quite a bit. The crumb will be a lot tighter, and rye is a strong flavour so you might find it overpowering.
Is rye flour good for bread? ›
Bread has a moist, chewy texture that you can't achieve with whole wheat. Because of rye's ability to absorb and keep much of it's moisture, the inside of a sourdough loaf made with rye flour will have a more moist texture.
