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.
Amy Liu Dong says
I have never tried to make this bread but it looks delicious and is easy to make.
Saving this for my future reference.
Casandra Dyson says
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?
Kristina says
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?
).
Mandi says
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.
Kristina says
Hi Mandi,
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.
wallace baisden says
it's rye bread!!!! not white bread!!! why add the white flour???
Kristina says
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.
Anonymous says
Just perfect! Have made so many mediocre rye breads over the years but this is the absolute best! Thank you!
Teri says
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?
Kristina says
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.
Christal says
Do you add the caraway seeds with all the other ingredients or do you wait for the “add-ins” beeps?
Kristina says
You should add them with the ingredients rather than as a mix-in. Enjoy!
Mary says
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.
Kristina says
I'm so glad you both enjoyed it! Thank you for the feedback!
Jennifer S says
Will this recipe work with home ground whole grain rye flour?
Kristina says
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!
Toby says
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.
Kristina says
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.