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Easy Rye Bread Recipe
Emily

Rye Bread

This rustic rye bread combines the deep flavor of rye flour with the lightness of bread flour for a perfectly balanced loaf. Crunchy on the outside and soft on the inside, it’s ideal for sandwiches or served warm with butter.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Bake Your Own Bread
Cuisine: European
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 265 ml water
  • 6 g fresh yeast
  • 1 tsp honey
  • 105 g rye flour
  • 245 g bread flour
  • 7 g salt

Equipment

  • Mixing bowl
  • wooden spoon
  • Parchment paper
  • baking tray
  • Oven
  • Wire rack
  • bench scraper (optional)

Method
 

  1. In a bowl, combine water, yeast, and honey. Stir until the yeast dissolves.
  2. Add rye flour, bread flour, and salt to the mixture. Stir until a dough forms.
  3. Let the dough rest for 25 minutes.
  4. Wet your hands to prevent sticking. Stretch and fold the dough towards the center to smooth it out.
  5. Let the dough rest for another 25 minutes.
  6. Shape the dough into a round loaf and place it on a baking tray lined with parchment paper.
  7. Cover and let it proof for 30 minutes.
  8. Preheat the oven to 230°C (446°F).
  9. Just before baking, sprinkle flour on top of the dough and score a cross on the surface.
  10. Place the dough in the oven and bake for 10 minutes.
  11. After 10 minutes, reduce the oven temperature to 200°C (392°F) and continue baking for an additional 15 minutes.
  12. Remove the bread from the oven and let it cool on a wire rack.

Notes

For a stronger rye flavor, increase the rye flour to half of the total flour. You can replace honey with molasses for a darker, more robust taste. Store the loaf wrapped in a clean kitchen towel for up to 3 days.