Bread Machine Rye Bread is an easy, effortless loaf that can be made using the white/basic or dough setting in your bread maker and baked in the oven. Rye bread has a nutty and slightly milky flavor with hints of molasses and cocoa. It's fantastic when making classic hot sandwiches, like the Reuben and ham & Swiss cheese.
My recipe uses part rye flour and part bread flour to create a loaf that still has a soft texture but is still somewhat dense like traditional rye and whole wheat bread. It won't be as soft and fluffy as my favorite basic white bread, but adding a little bit of vital wheat gluten gives it a great rise and a slightly airy crumb,
If you're new to bread machines, make sure to read my complete guide to using a bread maker and my article on what the various bread machine settings are used for,
Loaf Size: 1.5 pound loaf
Setting: Basic/white bread or dough cycle
Servings: 10-12 slices
Ingredients
- Rye flour: I used a medium rye flour for this recipe, but you can use light or dark. The darker the flour, the more rye flavor you'll have. This bread is made with 1 part rye flour and 1 part bread flour.
- Bread flour
- Molasses: use unsulphured molasses and do not replace with maple syrup.
- Unsweetened cocoa powder: this is optional but will give the bread a darker color and add subtle tangy flavor so I recommend it.
- Coconut sugar: this is optional but brings another depth of flavor and color. It will balance a little bit of the bread's natural tangy flavor with some sweetness.
- Caraway seeds: in addition to caraway seeds, anise and fennel can also be used, These seeds give rye it's distinct flavor. Use as many seeds on the top of the dough as desired for extra flavor and crunch. You can also add a tablespoon or so extra to the dough.
- Olive oil: I use extra virgin olive oil but you can substitute with butter.
- Yeast: instant or bread machine are fine
- Salt
Kristina's Tips
- I tested 2 versions of rye bread, one with cocoa powder and coconut sugar and one without these. My preference is for using both cocoa powder and coconut sugar. While they are optional and won't affect the rise, structure, or softness of the bread, I highly recommend using them for a more poignant flavor.
- For a bit of a higher rise and less density, add a tablespoon or two or vital wheat gluten.
Rye flour is made from ground rye berries, which are also known as whole rye kernels. It ranges in color from white to dark brown and adds a sour, nutty taste to baked goods. It behaves differently than wheat flour, as rye flour is heavier and contains much less gluten.
This all depends on your choice for flavor and color. When choosing a rye flour, color does matter. Light rye flour tastes closer to a wheat bread, while darker rye flours deliver stronger rye flavor. I recommended using a medium or dark rye flour for a richer taste of rye. You'll also get a denser texture the darker your flour is, so keep that in mind. This recipe is made with a medium rye flour and creates a good balance of texture, color, and flavor.
Instructions
- Add the ingredients except caraway seeds in the order listed to the bread maker pan. *Check your brand's manual for the correct order. If it differs, add them in the order that your manual states.
- Select the white bread/basic setting if baking in the bread machine. Choose the 1.5 lb loaf size and your preferred crust color. If baking in the oven, select the dough setting and choose the 1.5 lb loaf size. During the first kneading cycle, frequently check on the dough. If it's too dry, add more warm water 1 tablespoon at a time until it begins to form a sticky ball. If it appears too wet, add more flour (interchanging rye and bread flour) in 1 tablespoon increments as needed. Add the caraway seeds when the mix-in signal beeps.
- MACHINE BAKING: After the last rise, gently slice a few cuts in the top and brush the top of the dough gently with milk or an egg wash. Cutting slits will help the bread top from cracking, as can happen when using rye flour. Sprinkle with extra caraway seeds. When baking is complete, turn off the bread machine. Remove the bread pan using oven mitts and wait 10 minutes before carefully removing the bread. Cool on a wire rack completely before slicing.
- OVEN BAKING: When the dough cycle is finished, remove the dough and transfer to a parchment-lined baking sheet. Reshape into a circle, rectangle or other desired shape. Gently cut a few slits in the top with a sharp knife. Brush with milk or an egg wash and press extra caraway seeds into the top and sides of the dough. Cover with a heavy towel and let rise in a warm place until doubled in size, about 1 hour. Bake for 30-35 minutes at 400°F or until the loaf measures 190°F internally with a digital thermometer. Remove from the oven and let cool completely on a wire rack before slicing.
- Alternatively, bake in a 9x5 loaf pan, allowing the bread to rise in the pan instead of on a baking sheet.
How To Store Rye Bread
Store in an airtight bread bag or bread box. It will keep for 4-5 days at room temperature when stored properly. For freezer storage, wrap tightly in plastic and then put into a freezer safe bag. Freeze the loaf in slices for quick defrosting of individual servings. It will keep for 3 months in the freezer.
Enjoy!
Recipe
Bread Machine Rye Bread
Ingredients
- 1⅛ cups water warmed to 115°F
- 2 tablespoon molasses
- 1½ tablespoon extra virgin olive oil
- 1 teaspoon salt
- 2 tablespoon coconut sugar or white sugar
- 2 tablespoon unsweetened cocoa powder optional
- 1½ cups rye flour *see notes
- 1½ cups bread flour
- 1 tablespoon vital wheat gluten optional
- 2 teaspoon yeast active, instant, or bread machine
- 3 teaspoon caraway seeds
Instructions
- Add all ingredients, except caraway seeds, in the order listed to the bread maker pan. *Check your brand's manual for the correct order and if it differs, add them in the order that your manual states.
- Select the white bread/basic setting if baking in the bread machine. Choose the 1.5 lb loaf size and your preferred crust color. If baking in the oven, select the dough setting and choose the 1.5 lb loaf size. During the first kneading cycle, frequently check on the dough. If it's too dry, add more warm water 1 tablespoon at a time until it begins to form a sticky ball. If it appears too wet, add more flour (either type) in 1 tablespoon increments as needed.
- When the mix-in chime signals, add caraway seeds.
- Bread Maker Baking: After the last rise, gently slice a few cuts in the top if desired and brush the top of the dough gently with milk or an egg wash. Sprinkle with extra caraway seeds. When baking is complete, turn off the bread machine. Remove the bread pan using oven mitts and wait 10 minutes before carefully removing the bread. Cool on a wire rack completely before slicing.
- Oven Baking: When the dough cycle is finished, remove the dough and transfer to a parchment-lined baking sheet. Reshape into a circle, rectangle or other desired shape. Gently cut a few slits in the top with a sharp knife. Brush with milk or an egg wash and press extra caraway seeds into the top and sides of the dough. Cover with a heavy towel and let rise in a warm place until doubled in size, about 1 hour. Alternatively, bake in a 9x5 loaf pan, allowing the bread to rise in the pan instead of on a baking sheet. Bake for 30-35 minutes at 400°F or until the loaf measures 190°F internally with a digital thermometer. Remove from the oven and let cool completely before slicing.
Julie says
This is my go-to dark rye recipe. Hearty and delicious! Been baking this bread machine rye for nearly four years with no plans to seek another recipe.
Cheryl says
I have made this bread serval times , the flavour is delicious I make the dough in the bread machine and bake it in the oven as per the instructions. But after 2 days the bread crumbles when sliced. What can I do?
Julie says
This is my go-to recipe for a rich, delicious seeded rye. Great ingredients, easy to follow recipe. I upped the warm water from 1 1/8 C to 1 1/4 C. Feel free to add additional seeds or a teaspoon of gluten to increase protein, but really it's not necessary. If you add the oil to the water before you add molasses, the molasses easily slides off the tablespoon.
Kristina Tipps says
I'm so glad you enjoyed it! I thought about making this bread today, and now I definitely will!
Mitzi says
Just perfect! Have made many rye breads over the years but this one is the best! Family loved it! Thanks you!
Kristina Tipps says
Thank you for the feedback..I am so glad you love it!