Favorite Rye Bread

Favorite Rye Bread

Favorite Rye Bread

Are you a fan of rye bread?  My husband Gene just loves it, especially toasted with a little butter.  Even if rye is not at the top of your list, I think you’ll like this one –  the flavor isn’t overbearing.  This rye bread has a nice texture, not too dry like some, but it still maintains that delicious rye crust we’re all accustomed to. Recipe by:  Designs by Jeanne R


3 – 1/2  cups white flour (divided)

2 – 1/4 cups rye flour

2 teaspoons vital gluten

5 teaspoons yeast

1/2 cup brown sugar

1 teaspoon salt

1- 1/2  to 2 tablespoons caraway seed

1 tablespoon olive oil

2 cups warm water


Using your mixer, combine 2 -3/4 cups of the white flour, yeast, caraway seed, brown sugar, oil & water.  Mix for several minutes, scraping the sides of the bowl as necessary.  Using the dough hook attachment,  add the rye flour, and the remaining 3/4 cup white flour, & mix until fully combined.  Turn out the dough onto a floured cutting board, and knead for at least 5 minutes, until the dough is smooth & elastic.  Place it in a large bowl which has been oiled.  Flip the dough over once, so that all of the dough surface is lightly oiled.  Cover with plastic wrap or a clean cloth.  Place in a warm spot (I used my fireplace, taking care that it wasn’t too hot) and allow the dough to double in size. Mine took about 2 – 1/2 hours.  You’ll find that heavier dough will take longer to rise, so just plan ahead.  Maybe enjoy the glow of the fire 🙂 as I did on this chilly day!  After the dough has doubled, punch it down & divide it into 2 equal parts. Cover, & let it rest for about 10 minutes so that it will be easier to work with.  Form each half into an oval loaf, & place on a greased baking sheet.  Cover the loaves with a cloth, then let them rise for a 2nd time, until they are about double in size, about an hour. Bake in a 350 F oven for about 35 minutes.  Cool before slicing.

Favorite Rye Bread

Favorite Rye Bread

Recipe Notes:

We used this bread to make pastrami sandwiches, pan frying the meat in a little butter, layering on this delicious bread, & topping with Provolone cheese.  Outstanding! My husband does the bread slicing…doesn’t he do a beautiful job?  He uses an electric knife & somehow manages to make every slice just picture perfect.

4 thoughts on “Favorite Rye Bread

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s