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

Reviews for Rustic Rye Bread

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serel User ID: 5344755 221869
Reviewed Mar. 3, 2015

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

dlhawver User ID: 2590088 170813
Reviewed Nov. 22, 2011

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

catwood05143 User ID: 5681079 174701
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 User ID: 5734525 186012
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."

incntrygrl User ID: 5555435 105564
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."

RobbieGration User ID: 4857929 145844
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."

tomswit User ID: 494802 169273
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, - [email protected] Thanks, please hurry I love a good Rye bread!!!!!!!"

dmgiblin User ID: 2150746 128198
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."

[email protected] User ID: 1330184 145843
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.."

danielleylee User ID: 4484886 109607
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 User ID: 2054089 189320
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!"

Aubrey5 User ID: 4632337 189353
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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