Real Recipes From Real Home Cooks ®

wholesome homemade rye bread

Recipe by
Andy Anderson !
Wichita, KS

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.

yield serving(s)
prep time 3 Hr 30 Min
cook time 20 Min
method Bake

Ingredients For wholesome homemade rye bread

  • 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)

How To Make wholesome homemade rye bread

  • 1
    Gather your ingredients.
  • 2
    Combine the two flours and the salt in a large bowl, and set aside.
  • 3
    Whisk the honey and warm water together in a bowl.
  • 4
    Add the yeast.
  • 5
    Chef’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.
  • 6
    Add the flour to the bowl of a stand mixer, fitted with a dough hook.
  • 7
    Chef’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.
  • 8
    Add the liquid with the proofed yeast, to the flour.
  • 9
    Knead for about 10 minutes.
  • 10
    Chef’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.
  • 11
    Chef’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.
  • 12
    I had trouble finishing this dough in the stand mixer, so I removed it and finished it by hand.
  • 13
    Put the dough into an oiled bowl.
  • 14
    Cover, place in a warm, non-drafty spot in the kitchen and allow it to rise until doubled in size, about 1 or 2 hours.
  • 15
    While the dough is rising, take a baking pan, and lightly oil and then dust with rye flour.
  • 16
    When the dough has risen, remove it from the bowl, and place on a lightly floured surface (rye flour).
  • 17
    Chef'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.
  • 18
    Shape the dough into a loaf and add to the baking dish.
  • 19
    Chef's Note: Cover and allow the dough to rise in the pan until doubled in size, about 1 to 2 hours.
  • 20
    Place a rack in the middle position and preheat the oven to 425f (220c).
  • 21
    Dust the surface of the loaf with some rye flour.
  • 22
    Use a Lame to cut the top of the loaf.
  • 23
    Place in the preheated oven, and bake for 30 minutes.
  • 24
    Chef’s Tip: When finished, the loaf will be dark brown in color, and should sound hollow, when tapped.
  • 25
    Cool on a wire rack, for about 20 minutes. Then slice and enjoy.
  • 26
    Keep the faith, and keep cooking.