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Rye Bread Recipe

Rustic homemade rye bread with a hearty crust and soft, flavorful interior. Made with a blend of rye and bread flour (often with molasses, optional caraway), it's a classic loaf perfect for sandwiches or toasting.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 2 loaves
Course: Bread, Side Dish
Cuisine: American
Calories: 152
Ingredients Equipment Method

Ingredients
  

  • 2 packages active dry yeast ~4½ tsp / 16 g
  • 2½ cups warm water
  • ⅔ cup molasses
  • 2 Tbsp caraway seeds optional
  • 1 Tbsp salt
  • ¼ cup vegetable oil
  • ¼ cup unsweetened cocoa powder
  • 2 cups rye flour
  • 5 cups bread flour

Equipment

  • Large mixing bowl
  • Loaf pans or baking stone
  • Wooden spoon or dough scraper
  • Kitchen scale or measuring cups
  • Oven
  • Cooling rack

Method
 

  1. Dissolve yeast in warm water with molasses.
  2. Add caraway seeds (optional), salt, oil, cocoa powder, rye & bread flour, mixing into dough.
  3. Knead until smooth and elastic.
  4. Let dough rise (~1–1.5 h) until doubled.
  5. Shape into loaves; let rise again (~30–45 min).
  6. Preheat oven to 350 °F; bake 40–50 min until hollow-sounding.
  7. Cool before slicing.