Sneak Peek: Learn how to make a Hearty Rye Bread recipe that lets your bread machine do the hard work of mixing and kneading. Shape by hand and bake the loaf in your oven to ensure a predictable outcome.
One of my readers taking my FREE bread machine email course asked for a dense rye bread recipe at her husband’s request.
Since I didn’t have one, I started experimenting with rye bread with the same enthusiasm my young grandson displayed after discovering he could turn lights off and on.
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With the pandemic in full swing, regular flour was scarce, not to mention rye flour. So this project was a challenge and expensive.
Finally, I found a winner after too many tunnels and ugly cracks, but lots of tasty toasted cheese-on-rye-bread sandwiches. I hope my reader’s husband likes this bread and that you will, too, when you have time to try it.
This rye bread is dense and hearty by design. It is excellent for a loaded sandwich or panini, as it is sturdy enough to hold many ingredients. However, don’t expect a soft, squishy loaf. Instead, the crust is slightly chewy, even more so if you glaze it.
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“First time trying this rye bread, followed the recipe but left out the caraway seed as I don’t like them, turned out phenomenal. I did take the bread course first so I understood better what to expect and check. Absolutely will be adding this to my regular bread making. Love it.” —Jacqueline
This recipe solved three of my biggest challenges with rye bread. First, I couldn’t be happy until I could bake a loaf that would satisfy these requirements.
One slice of rye bread itself has abouttwo grams of fiber, which is not too shabby for bread.“Its high-fiber content makes it a heart-healthy grain good forlowering blood pressure and cholesterol, ” Sussi says. “Its slow transit time [in your digestive system] and ability to be only partially digested is beneficial for gut health.” https://www.wellandgood.com/is-rye-bread-good-for-you/
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2. Rye flour prolongs freshness. A homemade loaf of rye bread will stay fresh for about three days. I’ve read that European bakers used to add small amounts of rye flour to many of their loaves simply as a preservative. Bread made with 100% rye flour will reportedly keep for weeks.
3. Rye is not gluten-free. Rye flour is high ingliadinbut low inglutenin. Therefore, it has a lowerglutencontent thanwheatflour. However, it also contains a higher proportion ofsoluble fiber. This quality is going to have an impact on any bread that contains rye flour.
4. Rye bread dough spreads horizontally as it rises instead of vertically. While the flat shape doesn’t affect the taste, it won’t make for a great sandwich shape or a pretty loaf. The higher the percentage of rye flour in your recipe, the more it will spread.
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“Because of the sap-like gum that appears naturally in rye, and because of its water-binding capacity, rye doughs will always feel moist and sticky when you test them with your finger. This makes it easy to add too much flour during kneading, so be careful not to add more than a tablespoon or two more than the measurement given in the recipe. The Bread Lover’s Bread Machine Cookbook—Beth Hensberger
Thoroughly is crucial. If you don’t check and take it out too soon, your bread will likely be doughy and sticky in the middle.
6. Allow plenty of time for rye bread to cool before slicing or wrapping it. Allow more time for rye bread because of its high moisture content. Cool for at least one hour. Some say three hours.
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Use a bread machine to mix and knead the dough. You don’t have to worry about over-kneading, which is easy to do with a stand mixer. You also don’t have to worry about under-kneading, which is tempting when doing it by hand.
As you press the dough into a flat circle before forming the dough into a ball, press all the air bubbles out first. This process is more straightforward if you let the dough rest for 10-15 minutes after taking it from the bread machine.
Use a container like a mixing bowl or round casserole dish with steep sides to force the dough to rise upward during the second rise instead of spreading outward. You could call it “Paula’s modified version of a proofing basket or banneton.”
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When you dump the dough onto your prepared baking sheet before baking, use your hands to push the dough to the middle and upward. (See video.)
Quickly slash the loaf on top. Then, immediately place the prepared loaf into your preheated oven before it has time to spread out.
Even though I slashed the top of my rye bread with a sharp knife, many loaves would crack and “burst out” in other places while baking. It must be a common problem because I see it in many pictures of rye bread online.
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When using a proofing basket, banneton, or steep-sided bowl for the second rise (as seen above), place the bread dough ball into the bowl with the smooth part of the dough on the bottom.
Uses olive oil to lubricate a glass or plastic bowl so the dough can slide out on its own. It’s less of a floury mess than a banneton and gives the crust a wonderful flavor and sheen.
Turn the bowl over and let the bread fall onto the cookie sheet. If it won’t slide out, use a skinny spatula to loosen it on the sides. (Use more oil next time, and make sure you don’t miss any spots.)
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Now, the dough ball will be smooth on top like in the picture above. Next, make decorative cuts with a sharp knife or lame to help steam escape and give your bread some expansion cracks.
Don’t get me wrong. You can make bread without these things. But they are an essential part of my arsenal. These tools are helpful, especially if you want to make bread following this recipe (and many other recipes on this website).
Note: You can see all of these things and more in my Amazon store. As an Amazon Associate, I earn from qualifying purchases.
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I was looking for a loaf of hearty and dense rye bread for this recipe, so I didn’t add any extra gluten.
6. Knead dough into a ball. Let rest for 10 to 15 minutes. Then use your fingertips to mash dough into a flat circle pressing out all air bubbles as you go.
7. Fold the edges of the dough toward the center and press down to stick. Keep repeating this until you have a round ball.
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11. Be patient and allow the dough to drop onto the baking sheet. Loosening the dough from the sides of the bowl with a thin spatula may help to release the dough.
Freeze whatever bread you can’t eat in 4-5 days. I like to slice it first, put waxed paper or sandwich paper between each slice, then wrap it in plastic wrap. Drop the sliced loaf into a plastic bag to help prevent freezer bread.
No. However, it is a popular and traditional addition to rye bread. One of the best reasons to make this bread yourself is so you can add as little or as much caraway seed as you like.
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Parting Thoughts: If you are a novice baker, I hope you have beginner’s luck with this recipe. I would consider it an intermediate skill level for a home bread baker. If you want something super easy, try my Crusty French Bread. Cracked Wheat Berry Bread is a fun way to get more whole grains into your diet. It’s also a great one to share with neighbors and friends.
If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
This dense and hearty rye bread boule is flavored with molasses and caraway seed. Make a “sponge” the night before in your bread machine, then add the remaining ingredients the next day. This simple step will give you a better texture and more complex flavor.
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Serving: 1 | Calories: 162 kcal | Carbohydrates: 31 g | Protein: 5 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 16 mg | Sodium: 359 mg | Potassium: 115 mg | Fiber: 3 g | Sugar: 1 g | Vitamin A: 26 IU | Vitamin C: 1 mg | Calcium: 16 mg | Iron: 2 mg
HELP OTHERS find this recipe. Leave a 5 🌟🌟🌟🌟🌟 rating at the top of the recipe card if you enjoyed it. No comment is required.This Bread Machine Rye Bread is an easy and delicious loaf that can be made using the white/basic or dough setting in your bread maker. Rye bread has a distinct flavor and is fantastic when making classic, hot sandwiches.
Rye bread has a complex flavor profile that can be described as nutty, malty and slightly milky. It has a distinct taste, with hints of molasses, cocoa, and carraway and is often described as earthy.
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