Whip up a batch of rich and aromatic rye bread within hardly any time with your bread maker! This easy-to-make rye bread is perfect for grilled cheese or toasted with an over-easy egg on top.
Are you like me? Have one thing that you always order at a restaurant that you could make at home, but just don't?
For me, it's rye bread. I love the depth of flavor and density of a good slice of rye, but for some reason, I'd never attempted it. Until recently.
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Our restaurants have been closed on and off for months due to the thing that shall not be named, so I had to take matters into my own hands.
No. 1 --> Use the scoop and level method for your flour: stir the flour well in the bag, then scoop the flour into your measuring cup and level the cup by scraping a knife across the top. This will result in more consistent scooping!
No. 2 --> Measure the cooking oil, then the molasses. The light coating of oil will help to release the molasses from the spoon easily!
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No. 4 --> You can use all purpose flour, IF, the protein content is high enough. Look for flour with a protein content of at least 13%. Check out my whole wheat bread machine recipe to learn how to calculate protein content.
Flour: This recipe has 3 different kinds of flour. I know, but hear me out. The rye flour is there for obvious reasons! Rye has a nutty, earthy flavor, but low gluten content. Bread flour and whole wheat flour, with their high gluten content, help to turn this rye loaf into a beautiful airy bread.
Sweetener: We're using both brown sugar and unsulfured molasses in this recipe. Both of these ingredients have a deeper, more caramelized flavor than regular sugar. They also both serve to color the bread!
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Caraway seeds: Caraway seeds give rye bread that licorice (anise) and pepper flavor that rye bread is so well known for. They are aromatic and absolutely delish!
To freeze your rye loaf, wrap it tightly in plastic wrap and then a layer of tin foil. Keep it in the freezer for up to 3 months. To thaw, simply remove it from the freezer and allow to thaw at room temperature for a couple of hours.
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Rye Bread Recipe
To freeze your rye loaf, wrap it tightly in plastic wrap and then a layer or tin foil. Keep it in the freezer for up to 3 months. To thaw, simply remove it from the freezer and allow to thaw at room temperature for a couple of hours.
Bread machine yeast, but if you don't have any, I have a guide to bread machine yeast alternatives with guides on how to use them!
How did you measure your flours? I usually weigh mine but if you don’t then the flour will be off. Dip and sweep? 1 cup of flour weighs 4 1/2 oz or 125 grams. Thanks
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Hi Pam, I stir, spoon from the bag into the measuring cup, then level. I haven't used this recipe with a scale before because most bread machine users look for recipes that have cups and spoons, sorry!
I make this bread every week but it always caves in during baking. I follow the instructions so I don’t know what I’m doing wrong. It tastes good but it looks wonky
Hey Helena, sorry to hear that's happening to you. I would try reducing the water a little bit, and even the yeast by 1/4 teaspoon.
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It's a fave here too! I love to make it the same night I cook up a cross rib roast, so that we have rye bread on hand for cold roast beef sandwiches with pickles the next day - a secret weakness of mine!
This bread is delicious! I didn’t have a bread flour so I just used AP flour. Definitely will make again and again!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.
Rye Bread (bread Machine)
Bread machine rye bread can be made completely in the bread maker or put through the dough cycle and baked in the oven. It's an easy recipe that uses part rye flour and part bread flour to create a loaf that has a soft, yet somewhat dense, and aromatic earthy taste.
Rye bread is a favorite for making classic sandwiches, such as the reuben and ham & swiss. It's a bread native to colder regions like Iceland, where traditional white and wheat flours aren't able to rise. Breads made with rye flour are naturally more dense and won't rise like breads made with all-purpose or bread flours, so don't expect it to.
A loaf of bread made with only rye flour will be quite flat and dense (albeit delicious!), so rye breads have evolved and are often made with a combination of rye flour and bread flour. This makes a softer bread with a higher rise that can be used for sandwiches and the like.
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This bread machine rye bread recipe was tested in both the Cuisinart CBK-200 and CBK-100, but it should work in any bread maker that has a white/basic setting or dough setting.
I tested 2 versions of rye bread, one with cocoa powder and coconut sugar and one without these. My preference is for using both cocoa powder and coconut sugar. While they are optional and won't affect the rise, structure, or softness of the bread, I highly recommend using them for a more poignant flavor.
Rye flour is made from ground rye berries, which are also known as whole rye kernels. It ranges in color from white to dark brown and adds a sour, nutty taste to baked goods. It behaves differently than wheat flour, as rye flour is heavier and contains much less gluten.
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Hen choosing a rye flour, color does matter. Light rye flour tastes closer to a wheat bread, while darker rye flours deliver stronger rye flavor. I recommended using a medium or dark rye flour for a richer taste of rye. You'll also get a denser texture the darker your flour is, so keep that in mind. This recipe is made with a medium rye flour and creates a good balance of texture, color, and flavor.
Rye flour is much lower in gluten than wheat flours. Therefore rye breads still contain gluten but not as much as breads made with wheat flour.
Rye flour contains high levels of pentosans, which prevent gluten from forming in dough. When gluten isn't formed, the dough cannot trap gasses needed for good fermentation. The lack of fermentation creates a dense dough and a dense loaf.
How To Make A Hearty Rye Bread Recipe (bread Machine) + Video
*The ingredients are listed in the order that Cuisinart machines require. Check your brand's manual for the correct order. If it differs, add them in the order that your manual states.
STEP 2: Select the white bread/basic setting if baking in the bread machine. Choose the 1.5 lb loaf size and your preferred crust color. If baking in the oven, select the dough setting and choose the 1.5 lb loaf size. During the first kneading cycle, frequently check on the dough. If it's too dry, add more warm water 1 tablespoon at a time until it begins to form a sticky ball. If it appears too wet, add more flour (interchanging rye and bread flour) in 1 tablespoon increments as needed.
After the last rise, gently slice a few cuts in the top and brush the top of the dough gently with milk or an egg wash. Cutting slits will help the bread top from cracking, as can happen when using rye flour. Sprinkle with extra caraway seeds. When baking is complete, turn off the bread machine. Remove the bread pan using oven mitts and wait 10 minutes before carefully removing the bread. Cool on a wire rack completely before slicing.
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When the dough cycle is finished, remove the dough and transfer to a parchment-lined baking sheet. Reshape into a circle, rectangle or other desired shape. Gently cut a few slits in the top with a sharp knife. Brush with milk or an egg wash and press extra caraway seeds into the top and sides of the dough. Cover with a heavy towel and let rise in a warm place until doubled in size, about 1 hour. Bake for 30-35 minutes at 400°F or until the loaf measures 190°F internally with a digital thermometer. Remove from the oven and let cool completely on a wire rack before slicing.
To get the most out of your homemade bread, it must be stored properly. Bread machine rye bread should be stored in an airtight bread bag
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