RYE BREAD
Rye bread is a hearty, flavorful loaf with a dense crumb and earthy taste, perfect for sandwiches or to enjoy with soups. This easy recipe balances rye flour with wheat flour for structure and softness.
INGREDIENTS
Rye flour: 300 g / 2½ cups
All-purpose flour: 200 g / 1½ cups
Warm water: 350 ml / 1½ cups
Active dry yeast: 7 g / 2¼ tsp (1 packet)
Salt: 10 g / 2 tsp
Sugar or honey: 15 g / 1 tbsp
Olive oil: 15 ml / 1 tbsp (optional)
Caraway seeds (optional): 5 g / 1 tsp
PREP TIME
20 minutes (plus 1–2 hours rising)
COOKING TIME
30–35 minutes
STEP-BY-STEP COOKING INSTRUCTIONS
1. Activate yeast – Mix warm water, sugar (or honey), and yeast in a bowl. Let sit for 5–10 minutes until foamy.
2. Combine flours and salt – In a large bowl, mix rye flour, all-purpose flour, and salt. Add caraway seeds if using.
3. Add wet ingredients – Pour yeast mixture and olive oil into flour blend. Mix until dough forms.
4. Knead dough – Knead on a floured surface for 8–10 minutes until smooth and elastic. Rye dough will be slightly stickier than wheat dough.
5. First rise – Place dough in a greased bowl, cover, and let rise for 1–2 hours until doubled.
6. Shape loaf – Punch down dough, shape into a round or oval loaf, and place on a greased baking sheet or in a loaf tin.
7. Second rise – Cover and let rise for 30–45 minutes until puffy.
8. Bake – Bake at 200°C / 400°F for 30–35 minutes until crust is firm and loaf sounds hollow when tapped.
9. Cool – Remove from oven and cool on a wire rack before slicing.
HELPFUL COOKING TIPS
1. Mix rye with wheat flour – Pure rye can be very dense; blending improves structure and rise.
2. Use warm water carefully – Too hot kills yeast, too cold slows fermentation.
3. Don’t over-knead rye dough – Rye has less gluten, so kneading should be gentle.
4. Add caraway seeds – They enhance the traditional flavor of rye bread.
5. Cool completely before slicing – Rye bread sets as it cools; cutting too early makes it gummy.
NUTRITIONAL INFORMATION (PER SLICE, ~60 G)
Calories: ~160 kcal
Carbohydrates: ~30 g
Protein: ~5 g
Fat: ~2 g
Fiber: ~3 g
DIETARY TAGS
Vegetarian
Nut-free
ALLERGEN INFORMATION
Contains gluten (from rye and wheat flour)
Contains yeast
HELPFUL COOKING TIPS
1. Mix rye with wheat flour – Pure rye can be very dense; blending improves structure and rise.
2. Use warm water carefully – Too hot kills yeast, too cold slows fermentation.
3. Don’t over-knead rye dough – Rye has less gluten, so kneading should be gentle.
4. Add caraway seeds – They enhance the traditional flavor of rye bread.
5. Cool completely before slicing – Rye bread sets as it cools; cutting too early makes it gummy.
Would you like me to also create a visual prompt for rye bread — showing a rustic loaf with a cracked crust and caraway seed