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Rustic Rye Bread Recipe

Rustic Rye Bread Recipe

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 YIELD: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


  • 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).

Nutritional Facts

1 slice: 104 calories, 2g fat (0g saturated fat), 0mg cholesterol, 298mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 2g protein Diabetic Exchanges: 1 starch.

Reviews for Rustic Rye Bread

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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."

Ms Connie
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."

Reviewed Feb. 25, 2011

"I love making bread and this recipe looks awesome. fyi gutpyle . . . 1 package of yeast is 2 and 1/4 teaspoons of yeast. I think this would be excellent made on the dough cycle of a bread machine and then baked as described in the recipe."

Reviewed Feb. 25, 2011

"I haven't made this yet but I'm going to. I want to make this in a Breadmaker. I have Bread Machine yeast in a jar. How many teaspoons or tablespoons would I need for this recipe???????? Please help! You can even email me with your answer- Tom, - Thanks, please hurry I love a good Rye Bread!!!!!!!"

Reviewed Feb. 24, 2011

"couple of Rye flour easily purchased? Not sure I've eve seen it in my local supermarket. Also, could this be baked on a stone? Thanks in advance."

Reviewed Feb. 24, 2011

"Can this recipe be altered to be used in a bread machine? I love Rye bread and this on e sounds great.."

Reviewed Dec. 1, 2010

"My husband says this is the best bread recipe we have ever made and trust me we have baked a great number of breads. We made this exactly as recipe states."

Kerry Amundson
Reviewed Nov. 27, 2010

"I just made this recipe and next time will leave out the caraway seeds. I only used 2 T. this time but don't think it needs any (and besides my husband doesn't like them). I mixed everything by hand in the large mixing bowl and then put the dough hook on when I added the remaining flour (which was only 1/2 cup). I did NOT knead by hand but let the dough hook work for about two minutes then just left the dough covered in the bowl and put into the microwave with a pitcher of very hot water (to proof). Baked on parchment paper for 35 minutes and it turned out great! Thanks for sharing your recipe!"

Reviewed Jan. 25, 2010

"This is the best rye bread recipe I have ever come across. Very strong rye bread flavor."

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