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Homemade Rye Bread
Homemade Rye Bread
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Fluffy rye bread with crispy crust, perfect for sandwiches and grilled cheese - optional caraway seeds.
Ingredients:
  • 2 packages active dry yeast (4 1/2 teaspoons or 16 grams)
  • 2 1/2 cups warm water (just barely warm to the touch)
  • 2/3 cup molasses (regular unsulphured; not blackstrap)
  • 2 tablespoons caraway seeds (optional)
  • 1 tablespoon salt
  • 1/4 cup vegetable oil
  • 1/4 cup cocoa powder (unsweetened)
  • 2 cups rye flour
  • 5 cups bread flour
Instructions:
  • Combine the yeast, warm water, and molasses until yeast is fully dissolved. Transfer the mixture to a large metal bowl.
  • Prepare the dough: Combine caraway seeds, salt, vegetable oil, cocoa powder, 2 cups of rye flour, and 2 cups of bread flour into the yeast mixture, stirring with a wooden spoon after each addition. Gradually mix in additional bread flour, one cup at a time, until the dough is no longer sticky and too firm to stir with the wooden spoon. Transfer the dough onto a large, clean surface dusted with half a cup of flour.
  • Knead the dough: Press, stretch, turn, pull, press, and stretch the dough, incorporating more bread flour until it reaches the desired consistency. Knead for 5-7 minutes until smooth and elastic.
  • Prepare the dough for rising: Grease a large bowl with vegetable oil, ensuring the dough is coated. Cover the bowl with plastic wrap or a damp cloth and allow it to rise at room temperature until doubled in size, for 1 to 1 1/2 hours.
  • Prepare the dough: Deflate the risen dough by gently pressing on it. Transfer the dough to a floured surface, knead briefly, then cut it in half using a sharp knife.
  • Shape the loaves: Form each half into a loaf shape. Put the dough loaves into greased 8x4-inch bread loaf pans or onto a cornmeal-sprinkled baking sheet or peel, based on your desired cooking method. Cover with plastic wrap or a damp cloth.
  • Allow the loaves to rise: Let the bread rise a second time for 30 to 45 minutes, until it increases by half its volume, peeking over the top of the loaf pan if using one.
  • Preheat the oven to 350°F. If using a baking stone, place it in the oven to heat for at least 30 minutes before baking.
  • To bake the loaves, score the dough a few times on top if baking on a stone. Place in the oven. If available, mist with water for the first 10 minutes of baking. Bake for 40-50 minutes until the bread sounds hollow when tapped. Enjoy the recipe? Leave us a star rating and comment below!

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