Crusty Wheat and Rye Bread

Wendy Rusch


The crust on this bread is supreme! Super crunchy with a wonderful texture!!! Then when you get to the inside, you wonder where this bread has been all your life. Seriously! lol

This Bread is very similar to the ones you get at some of those fancy steak houses.

I have no clue where I found the original recipe for this from, I had it tucked away in my "recipes to try file". Dug it out today and tweaked it to my liking.

Enjoy! :o)


★★★★★ 1 vote

make 1 large loaf


  • 1 c
    bread flour
  • 1 Tbsp
  • 2 Tbsp
  • 1 c
    warm water, 110 degrees approx
  • 2 Tbsp
    cocoa powder, sifted to remove any lumps
  • 1 c
    rye flour
  • 1 1/2 c
    wheat flour
  • 1 c
    bread flour
  • 1 tsp
    sea salt
  • 2 Tbsp
  • 1/4 c
    vegetable oil
  • 1 c
    strong coffee, room temp

How to Make Crusty Wheat and Rye Bread


  1. In a large mixing bowl add, 1 c bread flour, yeast, sugar and warm water, mix well with paddle attachment. Allow to rest 20 minutes.

    Switch to dough hook, then add in cocoa powder, rye, wheat and bread flours, salt, molasses and oil. Turn mixer to low and slowly start adding coffee. You may need to add a little warm water, 1T at a time, at this point to get the flours incorporated. Once all flour is incorporated, continue to knead for 5 minutes, dough will start to pull from sides of the bowl and gather in middle, forming a dough ball, if you accidentally added to much water and dough is not coming together or is sticky, simply add a little more bread flour, a couple tablespoons at a time. This will be a firm, dry to touch dough.
  2. Place dough into a oiled or sprayed bowl, flip over to coat both sides. Cover with plastic wrap and place in warm place to rise until doubled in size, about 45 minutes. Then punch down and knead a couple times, place back in bowl, cover again and allow to double in size again. Then punch down, shape into loaf and place in greased 9x5 loaf pan. Cover with plastic wrap, allow to rise about 20 minutes.
    Preheat oven to 375.
    If desired, with a sharp knife, cut a 1" deep slit down the center. Then bake 35-45 minutes. Or until a thermometer reaches 170 approx. (I just use a meat thermometer)
    Remove from oven, to cooling rack for 2-3 minutes, then remove from pan to cooling racks to cool completely.

Printable Recipe Card

About Crusty Wheat and Rye Bread

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: American

Show 22 Comments & Reviews

12 Twists On Traditional Pb&j Recipe

12 Twists on Traditional PB&J

Kitchen Crew @JustaPinch

Try these fun peanut butter and jelly recipes that reinvent a kid's classic. There's nothing basic about PB&J!

Pineapple Cranberry Zucchini Bread Recipe

Pineapple Cranberry Zucchini Bread

Kitchen Crew @JustaPinch

The absolute best zucchini bread recipe ever! So moist and full of flavor, you're going to love this Pineapple Cranberry Zucchini Bread. Click here for the Pineapple Cranberry Zucchini Bread...

15 Simple Banana Bread Recipes

15 Simple Banana Bread Recipes

Kitchen Crew @JustaPinch

15 banana bread recipes you'll go bananas for!