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.
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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.
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.
HEADS UP! Start this recipe the day before you want to bake it. The extra time equals more flavor.
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.
1. A dense but consistently fine texture without a lot of holes or tunnels
2. A loaf that wouldn’t burst or crack in an irregular pattern on top despite deep slashes before baking
3. A round loaf or boule that bakes up high enough to make nice slices for sandwiches
Please keep reading to find out my solutions to these challenges.
But first, let’s talk about rye flour and what makes it different from wheat flour.
What you need to know about rye flour:
- It’s high in fiber.
One slice of rye bread itself has about two grams of fiber, which is not too shabby for bread. “Its high-fiber content makes it a heart-healthy grain good for lowering 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/
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 in gliadin but low in glutenin. Therefore, it has a lower gluten content than wheat flour. However, it also contains a higher proportion of soluble fiber. This quality is going to have an impact on any bread that contains rye flour.
4. Rye bread dough tends to spread 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.
5. Rye flour makes bread dough sticky. That’s why a bread machine is ideal for mixing up this recipe.
“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
5. The center of the bread should reach 200˚-207˚F (93˚C). Use a quick-read thermometer, if possible. Baking rye bread 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.
Solutions to three common problems with rye bread:
1. How can I keep from getting holes and tunnels in my rye bread?
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 out of the bread machine.
2. How do I keep free-form rye bread from flattening out while baking?
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.”
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.
3. How do I keep rye bread from cracking unpredictably on top?
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 on the internet.
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.
When the dough has doubled in size, this is how you do it.
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.)
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.
If you are unclear about how to do this, watch the video.
Ingredients and substitutions:
- WATER: Use spring water if you have it. Otherwise, tap water is fine. I do not heat the water in this recipe. Cool water (not ice cold) is the best. It is unnecessary to heat the water, as we do not need to dissolve the yeast.
- MOLASSES: Molasses is traditional in rye bread and adds an essential dimension to the flavor. However, it is optional in this recipe. Leave it out or substitute 2 teaspoons of sugar.
- SALT: I use table salt or sea salt, sometimes Kosher salt. If using Kosher salt, increase the amount by 1/4 teaspoon.
- RYE FLOUR: Stone-ground dark rye flour was my flour of choice for this recipe for a not-so-scientific reason. It was available. Light or medium rye flour will probably work, too, but I have not tested them.
- ALL-PURPOSE FLOUR: I chose all-purpose flour since my marching orders were for a DENSE loaf. Typically, I use unbleached flour, but I could only find bleached flour the last time I bought some (pandemic in progress). It worked fine.
If you prefer, you can use bread flour for a slightly lighter texture.
- CARAWAY SEEDS: Caraway seeds are another traditional but optional addition. Interesting fact: In the United States, bread labeled as “rye” nearly always contains caraway unless explicitly labeled as “unseeded.” If you don’t like caraway seeds, try making your own rye bread.
If you want to use something else, the best substitute for caraway seeds to use in rye bread is dill seeds and anise seeds. Dill seeds and anise seeds have the same licorice-like taste and they won’t overpower the cake or bread with a pungent flavor or aroma.
- YEAST: Instant or bread-machine yeast (same thing) does not need to be dissolved. I use it in all my bread-machine recipes. You can now substitute active dry yeast without dissolving it first. Just be aware that it may be a little slower on the uptake, but it will get there. Allow more time for rising or use a bit more yeast (at least 1/4 teaspoon more).
What equipment do I need?
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.
- BREAD MACHINE: The DOUGH cycle is all I use in this recipe (and almost all of my bread recipes), so you don’t need a fancy machine.
Note: I don’t recommend doubling this recipe. The dough is dense and sticky. A double recipe would likely over-stress your bread machine.
- DIGITAL SCALES: Weighing the ingredients precisely, especially the flour, matters in your success with this recipe. If you don’t have scales, see this article about the proper way to measure with measuring cups. In short, don’t be a scooper.
- SILICONE BAKING MAT: If you plan to make a lot of bread, it’s a good idea to get some of these. Use them to roll out the dough. They keep the floury mess in a tiny area. If you are making a free-form loaf, like Ciabatta, you can leave the shaped dough on the mat (brush off extra flour) and transfer it to a baking sheet.
Clean-up is a breeze. Either throw the mat in your dishwasher or wipe it off with a wet cloth.
- WATER SPRAY BOTTLE: Water is vital in this recipe. Instead of using flour to handle the stickiness, you will spray your mat or countertop with water and your hands. It works like magic.
No water sprayer? Set a water bowl next to your work area and sprinkle the water on the mat.
- BENCH SCRAPER: This is a handy tool—especially for bread makers. Use it to manipulate your dough. You will spray it with water just like you do with your hands. These are available in plastic or metal with a nice grippy handle. The latter is my favorite.
- 2-QUART MEASURING PITCHER: My secret for making a rye loaf that doesn’t burst on top is a glass or plastic bowl that holds at least 1 1/2 quarts of liquid. The straighter the sides, the better. Try a 2-quart batter bowl. My favorite is the smallest OXO plastic mixing bowl of the three-piece set.
- A LAMÉ OR SHARP KNIFE: A lame is a unique tool designed to hold a razor blade. Use it to slash the top of an unbaked loaf. A sharp knife or a new single-blade razor will do the job.
- FLAT COOKIE SHEET: Because this is a “free-form” bread, you will want a flat cookie sheet so it will brown evenly all over. If all your cookie sheets have rims, flip one over and use the bottom.
- COOLING RACK: Rye bread has a long cooling period. A cooling rack is a must to avoid a steamed bottom. If you are a baker of any kind, you will find many uses for these.
Four ways to make a lighter-textured rye bread:
- Use less rye flour compared to wheat flour. For example, if the recipe calls for 2 cups of bread flour and 1 cup of rye, decrease the rye flour to 1/2 cup and increase the bread flour by 1/2 cup.
- Use light rye flour instead of dark rye flour. Dark rye is whole-grain flour. Light rye does not contain bran or germ. It’s comparable to the difference between whole-grain wheat flour and white flour.
- Use bread flour instead of all-purpose flour. Generally, all-purpose flour contains less protein and less gluten than bread flour and whole-grain flour.
- Add vital wheat gluten for additional rising power. Start with 2 tablespoons to 3 cups of flour. You may have to add some additional water—start with 1 tablespoon at a time.
I was specifically looking for a loaf of hearty and dense rye bread for this recipe, so I didn’t add any extra gluten.
How to make and shape this Hearty Rye Loaf recipe
FAQ about making this rye bread recipe:
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.
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 have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula
Hearty Bread Machine Rye Bread Recipe
- ⅔ cup cool water - 5.4 oz or 160 gr
- ½ cup dark rye flour - 60 gr
- ¼ cup all-purpose unbleached flour - 30 gr
- 1 ¼ teaspoons instant or bread machine yeast - 4 gr
- ½ cup + 1 tablespoon water - 4.5 ounces or 135 gr
- 2 teaspoons molasses (not blackstrap) - 14 gr
- ½ cup rye flour - 60 gr
- 2 cups all-purpose unbleached flour - 240 gr
- 2 teaspoons caraway seeds - 5 gr
- 1 ½ teaspoon table or sea salt - 9 gr
- 2 teaspoons olive oil - 8 grams
- 1 egg large - 50 grams
Mixing the sponge:
- Add all ingredients for the sponge to the bread machine pan in the order given.
- Choose the DOUGH cycle. Let the sponge mix for about 5 minutes. Use a small spatula to clean the flour out of the corners. Unplug the machine and let sit overnight or for at least 10-12 hours.
Mixing the dough:
- Add all remaining ingredients (but the olive oil) to the sponge you already mixed the day before. Select the DOUGH cycle. After about 5 minutes, add the olive oil.
- When the DOUGH cycle completes, pull the rye bread dough out of the machine onto a surface you have sprayed with water. (I like to use a silicone baking sheet so I can also bake on it, then throw it into the dishwasher.)
- Wet your hands and manipulate the dough to form a rough ball. Allow to rest for 5-10 minutes.
- Press the dough into a large circle approximately 9-10 inches in diameter being careful to push out all the air bubbles.
- Fold the edges to the middle and press to secure. Keep folding the dough toward the middle to make a tight ball.
- Use olive oil to wholly and thoroughly coat the inside of a round (1 1/2 to 2-quart) container with high and steep sides. (More details are provided in the post.)
- Place the ball of dough with the smooth side down into the oiled container.
- Preheat your conventional oven to 425˚F
- Cover loaf with a tea towel or a cheap plastic shower cap. Allow to rise until double the original size.
- Prepare a cookie sheet by covering it with a silicone mat, a piece of parchment paper, or sprinkle it with semolina or finely-milled cornmeal.
- Remove cover and use a thin spatula to carefully loosen dough from the edges of the bowl.
- Carefully turn the bowl upside down and let bread gently fall onto a cookie sheet. The smooth side of the ball should now be showing.
- (Optional) Whisk one egg in a small bowl. Use it to glaze the loaf. Sprinkle with Kosher salt. Work quickly.
- Make three to five slashes across the top with a clean single-edge razor blade or a very sharp knife. They should be at least 1/2-inch deep. Repeat the same slashes if necessary to make the slits deep enough.
- Without delay, place bread into a hot oven before the dough has a chance to spread out. Bake for 30-40 minutes or until a quick-read thermometer reads 200˚F and the rye loaf is nicely browned.
- Move the loaf to a cooling rack to cool for a minimum of 1 hour. Slicing into the loaf sooner can result in a gummy texture.