This Bread Machine Rye Bread is an easy and delicious loaf that can be made using the white/basic or dough setting in your bread maker. Rye bread has a distinct flavor and is fantastic when making classic, hot sandwiches.
Rye bread has a complex flavor profile that can be described as nutty, malty and slightly milky. It has a distinct taste, with hints of molasses, cocoa, and carraway and is often described as earthy.
Bread machine rye bread can be made completely in the bread maker or put through the dough cycle and baked in the oven. It's an easy recipe that uses part rye flour and part bread flour to create a loaf that has a soft, yet somewhat dense, and aromatic earthy taste.
Rye bread is a favorite for making classic sandwiches, such as the reuben and ham & swiss. It's a bread native to colder regions like Iceland, where traditional white and wheat flours aren't able to rise. Breads made with rye flour are naturally more dense and won't rise like breads made with all-purpose or bread flours, so don't expect it to.
A loaf of bread made with only rye flour will be quite flat and dense (albeit delicious!), so rye breads have evolved and are often made with a combination of rye flour and bread flour. This makes a softer bread with a higher rise that can be used for sandwiches and the like.
MORE BREAD MACHINE RECIPES
Loaf Size: 1.5 pound loaf
Setting: Basic/white bread or dough cycle
Servings: 10-12 slices
This bread machine rye bread recipe was tested in both the Cuisinart CBK-200 and CBK-100, but it should work in any bread maker that has a white/basic setting or dough setting.
- 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.
- Unrefined 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: active, instant, or bread machine are all fine.
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.
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.
Rye bread is a nutritious bread that has many potential health benefits. It's thought to help with weight loss, reduce inflammation, improve heart health, aid in digestion, and help control blood sugar. Compared to white breads and wheat breads, rye bread may be a healthier choice for you.
No, rye bread is not a low carb bread. It is comparable to white bread in terms of carbohydrates.
Rye flour is much lower in gluten than wheat flours. Therefore rye breads still contain gluten but not as much as breads made with wheat flour.
Rye flour contains high levels of pentosans, which prevent gluten from forming in dough. When gluten isn't formed, the dough cannot trap gasses needed for good fermentation. The lack of fermentation creates a dense dough and a dense loaf.
STEP 1: Add the ingredients in the order listed to the bread maker pan. *The ingredients are listed in the order that Cuisinart machines require. Check your brand's manual for the correct order. If it differs, add them in the order that your manual states.
STEP 2: 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.
Now follow the instructions below for your chosen method of baking.
Bread Maker 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.
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.
- Use a lighter or darker rye flour depending on your preference. Remember that the lighter the rye flour, the less authentic rye flavor you will get.
- Keep the 1:1 ratio of rye and bread flours for the best outcome. Do not use only rye flour for this recipe.
- For a bit of a higher rise and less density, add a tablespoon or two or vital wheat gluten. Please note that I have not tested this. Because rye bread is meant to be denser, I have not attempted to make a lighter, fluffier loaf and in my opinion, it is not necessary.
- Keep the salt and yeast from interacting when adding ingredients to the bread pan. This is very important because if they interact before kneading begins, you'll have a very dense, unrisen or sunken loaf.
- Please do not touch the dough while it's rising! This is so important for rye breads because the gluten structure is not strong to begin with. If you touch the dough while it's rising you will break the gluten formation and the bread will collapse. Always make any cuts in the top of the dough, brush with milk/egg and add extra seeds prior to the last rising cycle.
- Most bread makers will alert you when it's time for the last rise to begin so that you can remove the kneading paddle. Cuisinart machines will chime 6 times. If you don't remove the kneading paddle before the bread begins baking, that's okay. Just carefully remove it once the bread has cooled, although you will have a hole in the bottom of the loaf.
- The Cuisinart CBK-200 is known to produce a darker than normal crust when using the medium or dark crust colors. I always choose the light crust to avoid a crust that is dark and crispy.
How To Store Rye Bread
To get the most out of your homemade bread, it must be stored properly. Bread machine rye bread should be stored 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.
Bread Machine Rye Bread
- 1⅛ cups water warmed to 115°F
- 2 tablespoon molasses
- 1½ tablespoon olive oil
- 1 teaspoon salt
- 2 tablespoon coconut sugar optional
- 1½ cups rye flour *see notes
- 1½ cups bread flour
- 2 tablespoon unsweetened cocoa powder optional
- 2 teaspoon yeast active, instant, or bread machine
- 3 teaspoon caraway seeds
- Add the ingredients in the order listed to the bread maker pan. *The ingredients are listed in the order that Cuisinart machines require. 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 (either type) in 1 tablespoon increments as needed.
- 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.
Just perfect! Have made many rye breads over the years but this one is the best! Family loved it! Thanks you!
Thank you for the feedback..I am so glad you love it!
Amy Liu Dong
I have never tried to make this bread but it looks delicious and is easy to make.
Saving this for my future reference.
I used all ingredients as written out, including the cocoa and sugar. I started off using 1 1/2 cups of each flour type, but as my machine kneaded the dough it was super super sticky still so I ended up using 210g of each, (and upped the caraway seeds to 4 heaping tsp) and it turned out amazing!! Personally I feel the recipe isn’t too sweet with the sugar added and has great flavor!
Not exactly sure what I did for my second batch though, because I made it a second time following all of my exact measurements (I measured everything according to the recipe, but weighed everything on my scale to make sure I had accurate measurements for the future) and this second loaf is more dense on the outside with a harder crust.. so I’m really not sure what happened with that?
It could be that for the second batch, you didn't need as much flour as the first. You always want to watch the dough in the beginning to make sure it isn't too sticky or too dry (as you had done initially). I am thinking that the second time, there was just a bit too much flour which would have made it denser. The amount of flour needed can fluctuate based on a few factors. It could be it was less humid when you made the second batch and therefore didn't need as much flour to suck out some of that moisture from the dough as was needed the first time. Did you make them on the same day?
Not bad, but the optional sugar is very unnecessary and makes a very sweet loaf. I will make this again in the future but maybe with a sixth of the sugar.
Yes the optional sugar does make the loaf sweeter as the recipe notes indicate and should only be used if you're looking for a sweet tasting rye bread. The bread will be delicious without the sugar if you're not a fan of sweet rye bread.
it's rye bread!!!! not white bread!!! why add the white flour???
This is not 100% percent rye bread. Bread made with only rye flour will be very heavy, dense and flat which is why you won't find many recipes.
Just perfect! Have made so many mediocre rye breads over the years but this is the absolute best! Thank you!
I haven't made this recipe, but it sounds wonderful. Thanks for giving all the options, too.
My question is, is there a way to make the marbled rye bread with your recipe? I don't suppose it is possible when using the machine?
Hi Teri, You could make 2 sets of dough in the bread maker, 1 light and 1 dark. Then shape them in alternating layers as you would do with cinnamon swirl bread, and bake in the oven. But you couldn't make the marbled rye bread in one shot in the bread maker.
Do you add the caraway seeds with all the other ingredients or do you wait for the “add-ins” beeps?
You should add them with the ingredients rather than as a mix-in. Enjoy!
If i could give this 6 stars I would. Absolutely easy and delicious. I used brown sugar as I did not have any coconut sugar and plain flour instead of bread flour. Cut caraway seed down to 1 tsp so the flavour was subtle. Let rise in loaf pan, and baked in the oven. I stored it wrapped in a linen towel, inside a plastic bag and stored in refrigerator, as we live in the tropics. It was as delicious and moist on Day 6. Husband who is not fond of rye bread enjoyed it so much he asked for another loaf. Thankyou. I have missed a good slice of rye bread with butter as our grocery store's and bakery's versions are mostly wheat flour.
I'm so glad you both enjoyed it! Thank you for the feedback!
Will this recipe work with home ground whole grain rye flour?
Hi Jennifer- you could try it, and just pay close attention to the amount of water. You may need more. Let me know how it turns out!
I made this recipe today using a bread machine. I used 1-3/4 cups rye flour and 1-1/4 cup bread flour. I added 1 tsp vita gluten. I omitted the sugar and the cocoa. The dough rose so much that it was over-fermented and collapsed at least half an hour before the baking cycle. I managed to get it onto a floured board, deflated and shaped it as best I could [it had become very wet and stringly] with a scraper, and transferred it to a baking pan. I left it to rise and then baked it in a countertop oven at 375. It didn't rise much while being baked but it has a fairly good crumb and nice flavour. I think that for only 3 cups of flour 2 tsp of yeast might be twice as much as what is needed. It was certainly far too much for what I put together today.
I am glad you got it to work out! I have not had this same issue with this bread, and it's hard to say what it could have been since there are so many variables that affect yeast dough. The addition of vital wheat gluten could have given it a higher rise than anticipated as well.