Rye Bread Recipe

For as long as I can remember, I've loved rye bread. I remember my dad always having a loaf of rye bread in the pantry. So, it's probably an association thing for me. Nostalgia. It brings back memories.

Rye Bread Fresh from the Oven

Back in college, I got really in to making various types of bread. There were French breads, multi-grain breads, and then rye. My recipe is the result of a lot of internet research and base off of several recipes that I found, one from Emeril specifically. This


The Recipe

The Ingredients:

Rye Bread Dough, Waiting to Rise

• 1 Envelope Yeast
• 1 Tablespoon Sugar
• 4 Tablespoons Melted Butter
• 2 Eggs
• 1 Cup Warm Milk
• 1 and 1/2 Teaspoons Salt
• 1 Cup Rye Flour
• 2 and 1/2 Cups Bread Flour
• 1 Tablespoon Caraway Seeds
• 1 Teaspoon Olive Oil
• 1 Large Egg, Beaten

The Method:

Combine the yeast, sugar, 2 eggs, and milk with a dough hook. Add the salt, rye, flour, and caraway seeds. Beat on medium until the dough forms a ball. Using the olive oil, grease a large glass bowl. Place the dough ball in the bowl and cover. Let sit to rise for one hour

Risen Rye Dough

Knead the dough into the desired shape. I prefer something short and fat that I can slice and make sandwiches out of. Place the shaped dough in to a bread pan and let rise another hour. 

Preheat the oven to 350 degrees with a water bath. A water bath can be as simple as a pot of water on the lower rack of the oven. Wash the dough with the beaten egg and sprinkle with caraway seeds. Bake for 45 minutes. Let cool on a baking rack.

Happy eating!