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.
![Homemade Rye Bread Recipe (1) Homemade Rye Bread Recipe (1)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
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. 🙂
![Homemade Rye Bread Recipe (2) Homemade Rye Bread Recipe (2)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
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!
![Homemade Rye Bread Recipe (3) Homemade Rye Bread Recipe (3)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
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
![Homemade Rye Bread Recipe (4) Homemade Rye Bread Recipe (4)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
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.
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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.
Why is my homemade rye bread so dense? ›
Rye flour is low in gluten and high in carbohydrates called pentosans (aka arabinoxylans), which readily absorb water to produce a very sticky dough. Pentosans, unlike starch, remain moist after baking, yielding a dense loaf.
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.
Does rye flour make dense bread? ›
While you can make a loaf that is made 100% rye, those tend to be quite dense and heavy.
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.)
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? ›
As with most grain products (e.g. breads and pastas), whole-grain varieties of rye bread will provide the most impressive nutritional benefits. Whole grain rye contains plenty of fiber, iron, calcium, zinc, potassium, selenium, manganese, copper, plant compounds, and B vitamins, including riboflavin, niacin, and B6.
How do you improve the rise and texture of rye bread? ›
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.
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.
Bread doughs made with rye, especially those with a high percentage of rye, tend to be quite sticky and—to most American bakers—harder to work with. (To make up for this, any flour that is added to a rye dough recipe will usually be high gluten bread flour.)
Why won t my rye bread rise? ›
All rye breads need some wheat flour in order to properly rise, because rye is low in air-trapping gluten, so the real question comes down to the ratio of rye to white all-purpose flour.
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.
What makes rye flour dark? ›
Similar to wheat flour, different rye flours are determined by how much of the rye kernel — i.e., the endosperm, bran, and germ — is present. The more rye kernel there is, the darker the flour. This also means a more intense rye flavor and often a denser texture in your final baked goods.
How do you substitute rye flour for flour? ›
With gluten playing such a vital role in yeast bread's structure, substituting rye at too high a percentage can lead to lower-rising, dense breads. Still, if you want to use rye in your favorite yeast bread recipe, start small: replace 25% of the all-purpose or bread flour with rye and assess the results.
What is the effect of rye flour in bread? ›
Rye Helps Keep Sourdough Softer For Longer- Sometimes sourdough bread can have a slightly drier texture, but Rye flour can bring back some of that moistness. This is because Rye contains a higher level of a complex sugar called pentosans, which absorb larger amounts of water and retain it after baking.
How does rye flour affect baking? ›
Rye contains much less gluten than wheat, and the gluten rye contains is of poor quality when it comes to trapping air bubbles. Consequently, breads made with mostly rye flour do not expand as much as those made with mostly wheat flour. The crumb of breads in which rye predominates tends to be dense with smaller holes.
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.