Here’s a classic recipe for Rye Bread—dense, flavorful, and perfect for sandwiches or toast:
🍞 Ingredients
- 1 cup rye flour
- 2 cups all-purpose flour
- 1 packet (2¼ tsp) active dry yeast
- 1 tbsp sugar or honey
- 1 tsp salt
- 1 cup warm water (about 40–45°C)
- 1 tbsp oil or melted butter
- 1 tsp caraway seeds (optional, traditional flavor)
👩🍳 Instructions
- Activate yeast:
In a bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy. - Mix dough:
Add oil, salt, rye flour, and half of the all-purpose flour. Mix well. - Knead:
Gradually add remaining flour and knead for 8–10 minutes until smooth (slightly sticky is okay). - First rise:
Place dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours until doubled. - Shape:
Punch down, shape into a loaf, and place in a greased loaf pan. - Second rise:
Let it rise again for 30–45 minutes. - Bake:
Preheat oven to 190°C (375°F) and bake for 30–35 minutes until firm and golden. - Cool:
Let cool before slicing.
🌟 Tips
- Rye dough is naturally denser and stickier than regular bread.
- Add a bit of cocoa powder or molasses for a darker, richer loaf.
- Caraway seeds give that classic deli-style flavor.
- Store wrapped at room temperature for 2–3 days.
🥪 Serving ideas
- With butter or cream cheese
- For sandwiches (especially deli-style)
- Toasted with eggs or avocado
If you want, I can give you a no-knead version, a 100% rye (denser European-style), or a sourdough rye recipe.
