How to Make a Hearty Rye Bread Recipe (Bread Machine)

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.

10 slices

Prep Time 15

Cook Time 30

Additional Time 2 30

Total Time 3 15

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 (2 teaspoons) molasses (not blackstrap)
½ cup (53 g) rye flour
2 cups (240 g) all-purpose unbleached flour
2 teaspoons (2 teaspoons) caraway seeds, optional
1 ½ teaspoon (1 ½ teaspoon) table or sea salt
2 teaspoons (2 teaspoons) olive oil

Glaze (optional)

1 large (50 g) egg

Instructions

Mixing the sponge: Add 2/3 cup water, cool, 1/2 cup rye flour, 1/4 cup 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 water, 2 teaspoons molasses (not blackstrap),1/2 cup rye flour, 2 cups all-purpose unbleached flour, 2 teaspoons caraway seeds, optional, and 1 1/2 teaspoon table or sea salt, (everything 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.
Shaping: 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 of olive oil to completely coat the inside of a round container (1 1/2 to 2-quart) with high, steep sides. (The post provides more details.)
Place the ball of dough smooth side down into the oiled container.
Final rise: Cover loaf with a tea towel or a cheap plastic shower cap. Allow to rise until double the original size.
Preparing to bake: Preheat your conventional oven to 425˚F(220˚C).
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 glaze) Whisk 1 large 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.
Bake: 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.
Cooling: 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

To bake in a pan:

Use a non-stick 8½ x 4½ inch loaf pan. Bake for 30 minutes at 350˚F.

Storage Notes:

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.

About adding vital wheat gluten:

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.

Heads-up: Avoid doubling this recipe. Anything above 4.5-5 cups of flour won’t knead properly in most machines and can cause overheating. More details here.

New directions for mixer and by hand.

Directions for Making Bread Without a Bread Machine

Stand Mixer Method:

Add ingredients to the bowl in the listed order.
Mix on LOW until moistened, then knead on speed 2 or 3 with a dough hook for 5-10 minutes until smooth and elastic.
Cover and let rise in a warm place until doubled.
Gently deflate and shape as directed in the recipe.

By Hand:

Mix all ingredients into a shaggy dough ball in a large bowl.
Turn onto a floured surface and knead for 10-20 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise until doubled.
Gently deflate and shape as directed.

Yeast Tip: Using active dry yeast? Increase by ¼ teaspoon. It no longer requires dissolving, but you can if preferred.

Nutritional Information