How To Make a Hearty Rye Bread Recipe (Bread Machine)
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. After much testing and experimentation, this is the result.
Five Reasons To Make This Hearty Bread
- Dense and sturdy by design
- Perfect for sandwiches or toast
- Caraway seeds are optional
- Slightly chewy glazed crust
- Bake in your conventional oven after kneading in a bread machine
HEADS UP! Start this recipe the day before you want to bake it. The extra time equals more flavor.
Happy Bakers Speak Up
“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
Three Requirements for This Rye Bread
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.
Seven Characteristics You need to know about rye flour
- It’s high in fiber.
One slice of rye bread contains about two grams of fiber.
“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 extends freshness, keeping a homemade loaf good for about three days. European bakers traditionally added a bit of rye as a natural preservative, and bread made with 100% rye flour can reportedly stay fresh for weeks.
3. Rye is not gluten-free.
Rye flour has less gluten than wheat due to its high gliadin and low glutenin content. Its higher soluble fiber also influences the texture of rye-containing breads.
4. Rye bread dough spreads outward rather than upward as it rises. Though it doesn’t affect taste, a high rye content leads to a flatter loaf, which may not be ideal for sandwiches.
5. Rye flour makes bread dough sticky, so a bread machine is ideal for mixing 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
6. The center of the bread should reach 200˚-207˚F (93˚C) when baked. Use a quick-read thermometer to ensure rye bread is fully baked. If removed too early, it may end up doughy and sticky inside.
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7. Let rye bread cool thoroughly before slicing or wrapping—at least one hour, though three is ideal due to its high moisture content.
three Solutions to common problems with rye bread
1. How can I avoid 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, first press all the air bubbles out. This process is more straightforward if you let the dough rest for 10-15 minutes after taking it from 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 online.
The solution:
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.
Use olive oil to grease a glass or plastic bowl, making dough removal easy and adding a flavorful, shiny crust. Once doubled, invert the bowl to let the dough fall onto a cookie sheet; if it sticks, loosen with a spatula and use more oil next time. The dough will be smooth on top—perfect for decorative cuts to allow steam to escape and create expansion cracks.
If you are unclear about how to do this, watch the video.
Ingredients and Substitutions
- WATER:
- Spring water or tap water
- Cool water (not ice cold) is the best.
- MOLASSES:
- Molasses is traditional but optional
- Substitute two teaspoons of sugar
- SALT:
- Table salt or sea salt
- If using Kosher salt, increase the amount by 1/4 teaspoon
- RYE FLOUR:
- I used Stone-ground dark rye flour because it was available
- Light or medium rye flour will likely work.
- ALL-PURPOSE FLOUR:
- Unbleached preferred
- Use bread flour for a chewier texture
- CARAWAY SEEDS:
- Caraway seeds are traditional but optional. 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.
- Substitute dill seeds or anise seeds have the same licorice-like taste
- YEAST:
- Instant or bread-machine yeast (same thing) does not need to be dissolved. I use it in all my bread machine recipes.
- substitute active dry yeast with extra rise time or ¼ tsp more yeast
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:
- Use the DOUGH cycle;
- Avoid doubling the recipe (dough is dense/sticky)
- DIGITAL SCALES:
- Essential for accuracy, especially with flour; avoid scooping
- SILICONE BAKING MAT:
- Getting some of these is a good idea if you plan to make a lot of bread. Use them to roll out the dough. They keep the floury mess in a tiny area. If you make 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
- Easy cleanup in the dishwasher
- WATER SPRAY BOTTLE:
- Spray hands and surfaces with water to handle the sticky dough
- No water sprayer? Set a water bowl next to your work area and sprinkle the water on the mat.
- BENCH SCRAPER:
- Useful for dough manipulation;
- Spray with water for easier handling.
- 2-QUART MEASURING PITCHER:
- My secret for making a rye loaf that doesn’t burst on top is a glass or plastic bowl with at least 1 1/2 quarts of liquid. The straighter the sides, the better.
- Try a 2-quart plastic batter bowl like this one from OXO
- A LAMÉ OR SHARP KNIFE:
- Slash loaf tops with a lame, razor, or sharp knife
- FLAT COOKIE SHEET:
- Ensures even browning for free-form bread
- If all your cookie sheets have rims, flip one over and use the bottom.
- COOLING RACK:
- Essential for long cooling to prevent a steamed bottom
Three Ways To Make a Rye Loaf with a Lighter Texture
- 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.
- Add vital wheat gluten for additional rising power. Start with two tablespoons to three cups of flour. You may have to add some water—start with one tablespoon at a time.
I didn’t add any extra gluten because I wanted a loaf of hearty and dense rye bread.
How To Make and Shape a Hearty Rye Loaf
Happy Bakers Speak Up
“Another winning recipe, thank you! Loaf turned out perfectly. thank you for including great step by step instructions to follow. Loaf is almost gone and searching for the next recipe to try.” —LYNNE
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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.
Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. 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.
Hearty Bread Machine Rye Bread Recipe
Video
Ingredients
Sponge
- ⅔ cup (151 g) water, cool
- ½ cup (53 g) rye flour
- ¼ cup (30 g) all-purpose unbleached flour
- 1 ¼ teaspoons instant or bread machine yeast
Dough
- ½ cup + 1 tablespoon (128 g) water
- 2 teaspoons molasses (not blackstrap)
- ½ cup (53 g) rye flour
- 2 cups (240 g) all-purpose unbleached flour
- 2 teaspoons caraway seeds, optional
- 1 ½ teaspoon table or sea salt
- 2 teaspoons olive oil
Glaze (optional)
- 1 large (50 g) egg
Instructions
Mixing the sponge:
- Add 2/3 cup (151 g) water, cool, 1/2 cup (53 g) rye flour, 1/4 cup (30 g) all-purpose unbleached flour, and 1 1/4 teaspoons instant or bread machine yeast 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 1/2 cup + 1 tablespoon (128 g) water, 2 teaspoons molasses (not blackstrap)1/2 cup (53 g) rye flour, 2 cups (240 g) all-purpose unbleached flour, 2 teaspoons caraway seeds, optional, and 1 1/2 teaspoon (1 ½ teaspoon) table or sea salt, (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 2 teaspoons 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(220˚C).
- 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 1 large (50 g) egg in a small bowl. Use it to glaze the loaf. Sprinkle with Kosher salt. Work quickly so your loaf won’t have a chance to spread.
- 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 (93˚C) 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.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.