Homemade Rye Bread Recipe

For as long as I can remember, I’ve loved rye bread. I remember my dad always having a loaf of rye bread in the pantry. So, it’s probably an association thing for me. Nostalgia. It brings back memories.

Rye Bread Fresh from the Oven
Rye Bread Fresh from the Oven

Back in college, I got really in to making various types of bread. There were French breads, multi-grain breads, and then rye. My recipe is the result of a lot of internet research and based off of several recipes that I found, one from Emeril specifically. This recipe is the result of my internet research!

The Recipe

The Ingredients:

Rye Bread Dough, Ready to Rise
Rye Bread Dough, Waiting to Rise
  • 1 Envelope Yeast
  • 1 Tablespoon Sugar
  • 4 Tablespoons Melted Butter
  • 2 Eggs
  • 1 Cup Warm Milk
  • 1 and 1/2 Teaspoons Salt
  • 1 Cup Rye Flour
  • 2 and 1/2 Cups Bread Flour
  • 1 Tablespoon Caraway Seeds
  • 1 Teaspoon Olive Oil
  • 1 Large Egg, Beaten
The Method:
Combine the yeast, sugar, 2 eggs, and milk with a dough hook. Add the salt, rye, flour, and caraway seeds. Beat on medium until the dough forms a ball. Using the olive oil, grease a large glass bowl. Place the dough ball in the bowl and cover. Let sit to rise for one hour
Risen Rye Dough
Risen Rye Dough
Knead the dough into the desired shape. I prefer something short and fat that I can slice and make sandwiches out of. Place the shaped dough in to a bread pan and let rise another hour.
Preheat the oven to 350 degrees with a water bath. A water bath can be as simple as a pot of water on the lower rack of the oven. Wash the dough with the beaten egg and sprinkle with caraway seeds. Bake for 45 minutes. Let cool on a baking rack.
Happy eating!


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