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Rye Bread

This homemade rye bread is warm, hearty, and perfect for pairing with soups or enjoying on its own with butter. The unique flavors of rye and caraway seeds make it a delightful choice for cozy evenings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 50 minutes
Servings: 2 loaves
Course: Bread, Side Dish
Cuisine: German
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2 cups warm water (105°F or 40°C)
  • 2 tbsp molasses can be substituted with maple syrup for a vegan option
  • 2 1/4 tsp active dry yeast
  • 3 1/2 cups rye flour use organic for best flavor
  • 2 cups bread flour
  • 1 1/2 tsp salt
  • 1 tbsp caraway seeds toast them for enhanced flavor
  • As needed cups additional flour for dusting

Method
 

Preparation
  1. In a mixing bowl, combine the warm water, molasses, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
  2. In a large bowl, mix the rye flour, bread flour, salt, and caraway seeds.
  3. Add the frothy yeast mixture to the flour mixture and stir until a shaggy dough forms.
  4. Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic.
Rising
  1. Place the kneaded dough into a greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 1/2 hours or until it has doubled in size.
  2. Punch the dough down gently to release any air bubbles, and divide it in half. Shape each piece into a round loaf, then place on a baking tray.
  3. Cover the loaves once more and allow them to rise for another hour.
Baking
  1. Preheat your oven to 450°F (230°C). Once heated, bake the loaves for 35-40 minutes until they are golden brown and sound hollow when tapped on the bottom.

Notes

This rye bread pairs wonderfully with soups like venison goulash. Store it in an airtight container at room temperature for 3-5 days or freeze for up to three months. When reheating, wrap the loaf in foil and warm in a 350°F (175°C) oven for about 10-15 minutes.