Our Homemade Rye Bread Recipe has a gentle rye flavor that’s beautifully delicate and is sure to be enjoyed even if you’re not a lover of rye! Our rye bread recipe is milder in flavor because it uses two varieties of flour- both rye flour and all-purpose flour which makes it tasty enough enough for even the non-rye bread lovers out there. Our homemade Rye bread is simple to make in your kitchen and tastes SO much better than the store bought version!
Today’s Homemade Rye Bread Recipe has the perfect “rye” ratio!
I have a confession… I am not really a “rye bread” lover. I know surprising, right?! Y’all know how much I love bread but a heavy rye flavored bread hasn’t ever been my thing. That being said. . . I LOVE today’s recipe because it’s the perfect “rye” ratio. Our Homemade Rye Bread is not THAT kind in-in-your-face kind of rye bread however, it’s delicate and moist with a gentle rye flavor that will please every palate. I love it, a lot. It’s SO fabulous for making a delicious our Irish Spicy Reuben Sandwich Recipe or our Ultimate Reuben Sandwich!
We hope you’ll love our Homemade Rye Bread Recipe just as much as we do 🙂
AND also enjoy some of our other homemade bakery recipes too!
• No-Knead Artisan Loaf Recipe
• Kneaders Recipe Rosemary Focaccia Bread
• Multigrain Sourdough Artisan Loaf
• Perfectly Flaky Biscuits Recipe
• Whole Wheat and Cinnamon Brioche Loaf
Homemade Rye Bread Recipe

Our Homemade Rye Bread Recipe has a gentle rye flavor that’s beautifully delicate and is sure to be enjoyed even if you’re not a lover of rye!
Ingredients
- 1 tablespoon dry instant yeast
- 1 tablespoon sugar
- 3 tablespoons butter, melted
- 1 egg, room temperature
- 1 cup warm milk
- Beat 1 minute
- 1 1/2 teaspoon sea salt
- 1 cup rye flour
- 2 1/2 cups all purpose flour
- 1 tablespoon caraway seeds
- Beat 1 minute
- 1 egg, beaten
Instructions
- In a stand mixer with a large bowl and dough hook attachment combine yeast, sugar, butter, egg, warm milk.
- Beat 1 minute.
- Add salt, rye flour, all purpose flour, and caraway seeds; beat 1 minute.
- Beat on medium speed until ball forms.
- Transfer to a lightly oiled bowl to raise double in size.
- Remove dough to lightly floured surface, lightly knead, separate and shape into 3 loaves.
- Allow to raise and brush with beaten egg.
- Preheat oven 350 degrees F.
- Bake 45 minutes or until lightly golden browned and hollow sounding when tapped with fingers.
- Cool on cooling racks.
- Slice and enjoy!
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 93Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 20mgSodium: 159mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 3g
Homemade Rye Bread is easy to make and will fill the house with amazing aromas plus it tastes SOooo good!
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Thanks for sharing in the CWR blog-love!
Love Always,
Ruthie & Madeliene
Elke Fischer says
I made it today and it is delicious and easy to make. Thank you .
Ruthie says
Wonderful!! Thank you for sharing your success with me. . . I love this recipe too! xoxo~ Ruthie
Wendy barr says
I added an extra 1/2 C. Of flour….and subbed extra virgin Olive oil….perfect!!!!
Ruthie says
Awesome!!! I’m so happy to hear it was a success… I love this bread too! xoxo~ Ruthie
Wendy says
Hi Ruthie,
I don’t have a mixer or machine… Just the hands the lord started me with. Can this recipe be done by hand? Any suggestions or ideas to try?
Ruthie says
Hi Wendy… you can knead it by hand for sure- just like any other bread recipe! It’s amazing and we hope you love it 🙂