A simple, flavorful rye loaf crafted with basic tools and timeless baking techniques.
This Easy Homemade Rye Bread delivers a satisfying baking experience that feels both grounded and rewarding. First and foremost, this rye bread recipe uses simple ingredients, yet it creates a loaf with deep flavor and excellent texture. Moreover, it highlights the natural nuttiness of rye flour while balancing it with the structure of bread flour. Each step moves smoothly, and the process encourages even new bakers to try. Additionally, this recipe relies on straightforward equipment, which makes this homemade rye bread accessible in any home kitchen.
Further, this easy homemade rye bread relies on ingredients selected for both flavor and performance. The combination of bread flour and rye flour creates structure while preserving rye’s earthy depth. Instant yeast ensures reliable fermentation, and molasses adds subtle sweetness and color to rustic homemade rye. Room temperature water binds the dough efficiently, while kosher salt enhances flavor balance. Furthermore, toasted caraway seeds introduce a warm, aromatic note that defines classic rye loaves. Altogether, these well-chosen ingredients help easy homemade rye deliver consistency, character, and exceptional taste.
Recommended Tools Used to Make Easy Homemade Rye Bread
To prepare this recipe efficiently, gather essential tools before mixing this easy homemade rye bread. First, you will need a large mixing bowl, a sturdy bread whisk, plastic wrap, a clean kitchen towel, and a loaf pan. These items ensure smooth mixing, clean fermentation, and proper shaping. Additionally, the loaf pan helps this homemade rye bread maintain an even structure during baking. A wire rack also supports effective cooling, which protects the final crumb.
When serving easy homemade rye bread, consider several appealing options. You can slice it thinly and layer it with smoked salmon and cream cheese for a refined bite. Alternatively, pair it with hearty soups and stews because rye complements savory warmth. You can also toast the rye bread and top it with butter and honey for a simple treat. Moreover, it works beautifully in sandwiches with roasted vegetables, sliced turkey, tuna sandwich or sharp cheese. Ultimately, this homemade rye bread offers versatility, tradition, and exceptional flavor in every slice.
Loving this Easy Homemade Rye Bread? Then, try these additional Bread Recommendations
How sweet and delicious are these Mini Enriched Braided Bread? They are perfect for breakfast or snack. For a wholesome choice, try this Whole Wheat Sandwich Bread. And you’ll definitely be making these Buttermilk Potato Hamburger Buns on repeat.
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Nutritional information
Importantly, this website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Easy Homemade Rye Bread
Equipment
- Plastic wrap BPA free
- 1 loaf pan
Ingredients
- 2 cups bread flour
- 1 1/2 cups rye flour
- 2 teaspoons kosher salt
- 2 1/2 teaspoons instant yeast
- 1 tablespoon molasses
- 1 1/2 cups water
- 2 teaspoons caraway seeds toasted and cooled
Instructions
- Add all ingredients into a large mixing bowl, except the toasted caraway seeds.2 cups bread flour, 1 1/2 cups rye flour, 2 teaspoons kosher salt, 2 1/2 teaspoons instant yeast, 1 tablespoon molasses, 1 1/2 cups water
- Use a bread whisk and mix until the ingredients are well combined. Once combined continue to mix with the whisk for 1 to 2 minutes.
- Add in the caraway seeds. Use the whisk to combine throughly.2 teaspoons caraway seeds
- Transfer the dough onto a floured surface and knead for 4 to 5 minutes until the dough is smooth.
- Shape into a round (does not have to be perfect), and transfer into a lightly greased bowl. Cover with plastic wrap and drape a clean kitchen towel over the bowl. Let the dough bulk ferment for 1 1/2 to 2 hours until it has doubled in size.
- Fold the dough at the 45 to 60 minutes mark. Cover and wait for the additional 45 to 60 minutes until the dough has doubled in size.
- Shape the dough into a log and place it in a 9 to 10 inches loaf pan that has been lightly sprayed with vegetable spray. Cover and allow to final proof for 45 to 60 minutes until doubled in size. The dough should almost fill the loaf pan..
In the meantime preheat the oven to 450 degrees fahrenheit.
- Lightly egg wash the top of the loaf and bake in the preheated oven for 40 to 45 minutes or until the internal temperature reaches 200 to 210 degrees fahrenheit
- Remove the pan from the oven and carefully transfer onto a wire rack. Cool completely. Serve as you wish and enjoy.
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