Wholesome Homemade Rye Bread

Andy Anderson !


This rye bread recipe is lower in gluten than your average white loaf and uses a mixture of white and rye flours to give a lighter texture.

I love a good rye bread, and always have some at hand; especially when I’ve got some nice honey/bourbon glazed ham lying around. Ham on rye is one of my favorite sandwiches.

This recipe took some time to put together; however, it has great taste, and excellent body.

So, you ready… Let’s get into the kitchen.

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3 Hr 30 Min
20 Min


7 oz
rye flour, plus extra for dusting
7 oz
bread flour
1/4 oz
fast-action dried yeast
1 c
warm water
1/2 tsp
salt, kosher variety
1 Tbsp
1 tsp
caraway seed (optional)


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1Gather your ingredients.

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2Combine the two flours and the salt in a large bowl, and set aside.

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3Whisk the honey and warm water together in a bowl.

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4Add the yeast.

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5Chef’s Note: This is what is called proofing the yeast. After about 5 or 10 minutes, the water should develop foam on its surface (called blooming). If it doesn’t your yeast is dead. Give it a nice funeral and get some good yeast.

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6Add the flour to the bowl of a stand mixer, fitted with a dough hook.

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7Chef’s Tip: If you are going to use a stand mixer, and not do this by hand, you can combine the flours into the mixing bowl, at the start. That will save you having to clean an additional bowl.

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8Add the liquid with the proofed yeast, to the flour.

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9Knead for about 10 minutes.

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10Chef’s Note: If you are going to knead the dough by hand, then lightly dust your surface with some rye flour and go for it. When I’m working out a problem, or I’m just plain frustrated, I always knead my dough by hand.

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11Chef’s Tip: Rye flour can be dry and absorb a lot of moisture. If the dough is still dry, just add a bit more warm water.

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12I had trouble finishing this dough in the stand mixer, so I removed it and finished it by hand.

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13Put the dough into an oiled bowl.

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14Cover, place in a warm, non-drafty spot in the kitchen and allow it to rise until doubled in size, about 1 or 2 hours.

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15While the dough is rising, take a baking pan, and lightly oil and then dust with rye flour.

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16When the dough has risen, remove it from the bowl, and place on a lightly floured surface (rye flour).

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17Chef's Note: Add the caraway seeds if using, and combine them with the dough. If not using, you still want to knead the dough for about 2 minutes.

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18Shape the dough into a loaf and add to the baking dish.

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19Chef's Note: Cover and allow the dough to rise in the pan until doubled in size, about 1 to 2 hours.

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20Place a rack in the middle position and preheat the oven to 425f (220c).

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21Dust the surface of the loaf with some rye flour.

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22Use a Lame to cut the top of the loaf.

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23Place in the preheated oven, and bake for 30 minutes.

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24Chef’s Tip: When finished, the loaf will be dark brown in color, and should sound hollow, when tapped.

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25Cool on a wire rack, for about 20 minutes. Then slice and enjoy.

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26Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #Rye, #Holidays, #easter, #bread