Bread Machine Rye Bread

4.71 from 65 votes

Bread Machine Rye Bread

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.

Prep Time5

Cook Time1 40

Total Time1 45

Course: Side Dish

Cuisine: American

Diet: Low Fat, Vegetarian

Keyword: bread machine recipes, bread machine rye bread, bread maker rye bread, rye bread machine recipe

Servings:

Calories: 143kcal

Author: Kristina Tipps

Equipment

Ingredients

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

Instructions

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.

Notes

Rye Flour Options: 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.

Optional Ingredients: Cocoa powder will give the bread a darker color and add subtle tangy flavor. Sugar is not needed in this recipe, but using coconut sugar also gives it a darker color and a slight hint of sweetness to counter the tangy taste.

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.

Serving Size: When cut into 12 slices, each slice is approximately 140 calories.

Storing: Store homemade bread in a bread bag for 4-5 days. Rye bread is freezer-friendly for up to 3 months when stored in plastic freezer-safe bags. Slice prior to freezing for easy individual thawing.

Nutrition