Rustic Rye Bread Recipe
Rustic Rye Bread Recipe photo by Taste of Home

Rustic Rye Bread Recipe

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This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. —Holly Wade, Harrisonburg, Virginia
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min. + cooling
MAKES: 24 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1-3/4 cups warm water (110° to 115°), divided
  • 1/4 cup packed brown sugar
  • 1/4 cup light molasses
  • 3 tablespoons caraway seeds
  • 2 tablespoons canola oil
  • 3 teaspoons salt
  • 1-3/4 cups rye flour
  • 3/4 cup whole wheat flour
  • 1-3/4 to 2-1/4 cups all-purpose flour

Nutritional Facts

1 slice equals 104 calories, 2 g fat (trace saturated fat), 0 cholesterol, 298 mg sodium, 21 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchange: 1-1/2 starch.


  1. In a large bowl, dissolve yeast in 1/4 cup warm water. Add the brown sugar, molasses, caraway seeds, oil, salt and remaining water; mix well. Add the rye flour, whole wheat flour and 1-3/4 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough.
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; shape into two round loaves. Place on a baking sheet coated with cooking spray. Cover and let rise until doubled, about 1 hour.
  4. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to wire rack to cool. Yield: 2 loaves (12 slices each).
Originally published as Rustic Rye Bread in Healthy Cooking February/March 2010, p31

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Reviewed Mar. 3, 2015

"This bread is easy and tasty. it came out perfect and is worth the effort."

Reviewed Nov. 22, 2011

"Outstanding bread, easy to make, and always gone in a flash!"

Reviewed Apr. 3, 2011

"This bread is excellent! I've made it in a bread machine on dough cycle. I've made it into a loaf in an extra large loaf pan. I've also used full flavored molasses when I didn't have light molasses. Everyone that's tasted it has loved it."

Reviewed Mar. 14, 2011

"Made this recipe yesterday for thr first time. I love it!! It did take 1 1/2 hours for the first rise. I didn't have light molasses so I used honey. The bread is moist, texture is excellent. This will be my rye bread recipe from now on."

Reviewed Feb. 27, 2011

"Where can I find rye flour? I've looked in all 13 stores here in town and no one has it. I want to try this receipe because it looks like one that I loved in Sweden."

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