Here’s a classic rye bread recipe—soft inside, hearty flavor, and perfect for sandwiches or toast. 🍞
Homemade Rye Bread (Deli-Style)
Ingredients (1 loaf)
Dry
- 2¼ tsp active dry yeast (1 packet)
- 1 cup warm water (110°F / 43°C)
- 2 tbsp molasses (or honey)
- 1 tbsp sugar
- 2 cups bread flour
- 1 cup rye flour (medium rye)
- 1¼ tsp salt
- 1½ tsp caraway seeds (optional but traditional)
Wet
- 2 tbsp neutral oil or melted butter
Instructions
1. Activate yeast
- Mix warm water, sugar, molasses, and yeast.
- Let stand 5–10 minutes until foamy.
2. Make dough
- Add oil, salt, rye flour, bread flour, and caraway.
- Knead 8–10 minutes until smooth (slightly sticky is normal).
3. First rise
- Place in greased bowl, cover, rise 1–1½ hours until doubled.
4. Shape & second rise
- Shape into loaf, place in greased pan or on baking sheet.
- Cover and rise 30–45 minutes.
5. Bake
- Bake at 375°F (190°C) for 30–35 minutes.
- Bread should sound hollow; internal temp ~190°F.
Tips
- Rye dough is stickier than wheat—don’t over-flour.
- For stronger rye flavor, replace ¼ cup water with pickle juice.
- Brush with butter after baking for a soft crust.
Variations
- Dark rye: Add 1 tbsp cocoa powder + extra molasses.
- Sourdough rye: Replace yeast with starter.
- Seeded rye: Add sunflower or flax seeds.
Want a Jewish deli rye, no-knead rye, or quick rye bread?
