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Rustic Rye Bread

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: 25 min. + rising Bake: 30 min. + cooling
  • Makes
    2 loaves (12 slices each)


  • 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
  • 1 tablespoon salt
  • 1-3/4 cups rye flour
  • 3/4 cup whole wheat flour
  • 2-1/2 to 3 cups all-purpose flour


  • In a large bowl, dissolve yeast in 1/4 cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough.
  • Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  • Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours. Preheat oven to 350°.
  • Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.
Editor's Note: For caraway topping, before baking, brush loaves with an egg white beaten lightly with water; sprinkle with caraway seeds.
Nutrition Facts
1 slice: 118 calories, 2g fat (0 saturated fat), 0 cholesterol, 298mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 3g protein.
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Average Rating:
  • cbachtel
    Oct 1, 2020

    We really enjoyed this bread. My husband said it was the best bread I have made, and to keep this recipe, and he doesn't comment often. I did make a few changes. I had dark molasses, so used half molasses and half honey (sugar free), substituted Stevia brown sugar blend for the brown sugar because of diabetes issues. I also only used 2T caraway seed. It made one huge loaf, and I wished I had split into 2 loaves, as written. Will definitely make this again.

  • patricia
    Jan 4, 2020

    Just a question actually......can you use a bread machine???

  • Terry
    Mar 10, 2018

    So - nice rye flavor,nice, crisp crust and soft interior texture. The only thing bringing to four stars was that it's a bit too sweet for our tastes. I hesitated about putting the full amount of sweeteners in & wish I had followed my instincts. I would make this again, but reduce the sweeteners. Now, I did modify this to make it more of a whole-grain bread. I increased the whole wheat flour to 2 1/4 cups, added a 1/4 cup of vital wheat gluten, and used about 3/4 cup of AP flour to bring it to the right consistency. I add these notes in case there are others, like me, who like to minimize the use of white flour. It came out fantastic! Rose nicely and looks very pretty.To answer the question about it not being two full loaves - if you are using standard loaf pans, that is correct. A standard loaf of bread usually uses 3 cups of flour; the total flour in this is about 5. I put mine in bannetons & baked them on a stone, and it made two nice-sized but smaller than average loaves.

  • flybaby42
    Oct 9, 2017

    I just finished mixing ingredients together and it looks like to me, it's only going to make one loaf and not two. Anyone else have this problem?

  • serel
    Mar 3, 2015

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

  • too2ez
    Apr 8, 2012

    No comment left

  • dlhawver
    Nov 22, 2011

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

  • decar48
    Oct 8, 2011

    No comment left

  • catwood05143
    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
    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.