Rye Bread

Here’s a classic homemade Rye Bread recipe 🍞 — hearty, slightly tangy, and great for sandwiches or toast.

Ingredients (1 loaf)

Dry

• 2 cups bread flour
• 1 cup rye flour
• 2¼ tsp active dry yeast (1 packet)
• 1½ tsp salt
• 1 tbsp sugar or honey

Wet

• 1 cup warm water (about 110°F / 43°C)
• 2 tbsp vegetable oil or melted butter

Optional (traditional flavor)

• 1 tsp caraway seeds
• 1 tsp cocoa powder (for darker color)

Instructions

1. Activate yeast
   • In a bowl, mix warm water and sugar.
   • Sprinkle yeast on top and let sit 5–10 minutes until foamy.
2. Make dough
   • Add oil, salt, rye flour, and 1½ cups of bread flour.
   • Mix until combined, then gradually add remaining flour.
   • Knead 8–10 minutes until smooth (dough will be slightly sticky).
3. First rise
   • Place dough in a greased bowl, cover, and let rise 1–1½ hours until doubled.
4. Shape
   • Punch down dough and shape into a loaf.
   • Place in a greased loaf pan or on a baking sheet.
5. Second rise
   • Cover and let rise 30–45 minutes until puffy.
6. Bake
   • Preheat oven to 375°F (190°C).
   • Bake 30–35 minutes until golden and hollow-sounding when tapped.
7. Cool
   • Let cool completely before slicing.

Tips

• Rye flour absorbs less water than wheat—expect a denser dough.
• For extra tang, replace ¼ cup water with buttermilk or yogurt.
• Store wrapped at room temperature for 2–3 days.

If you’d like, I can also share a sourdough rye version or a no-knead rye bread 😊