Homemade Rye Bread Recipe (With Yeast)
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Delicious, nutty, and full of beautiful flavor, our soft rye bread recipe with yeast is perfect for sandwiches or slathered with butter. This easy recipe delivers bakery-quality results at home!”
We will talk you through the simple process of making this delicious rye bread, which is far easier than you may imagine with just five minutes of time spent kneading the dough before letting it rise. You’ll love having this freshly baked bread to serve your family.
Why Baking Bread is All That and More
Making a homemade loaf of rye bread with yeast isn’t just about baking; it’s about crafting something truly special. Imagine the cozy aroma filling your kitchen, the first slice still warm, and the sense of pride in creating a loaf that’s soft, hearty, and full of rich flavor. This bread is versatile—perfect for sandwiches, toast, or a simple pairing with butter. Plus, it’s a little love letter from your oven, reminding you (and anyone you share it with) that homemade always tastes better.
Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.
Ingredients for the Rye Bread Recipe
Rye Flour. We recommend a medium rye for the best balance between flour and baking properties.
All-Purpose Flour. You can use bleached or unbleached flour. One doesn’t act or taste any differently from the other. Unbleached flour is less processed since it doesn’t go through the bleaching step.
Caraway Seeds are not mandatory for rye bread but rye and caraway go together like peanut butter and jelly. These little seeds bring that special earthy flavor that contrasts beautifully with the sweet flavor of rye.
Active Dry Yeast needs to be rehydrated, unlike instant yeast. This will also indicate that your yeast is good to use. It also takes more time to rise and is often used in baked goods that require more than one rise or cold-proofed dough. Always make sure your yeast is not expired. Make sure you pay attention to the type you are buying. Several varieties come in packets. 2 ¼ teaspoons is equivalent to one packet, so measuring is not required.
Honey adds moisture and a soft sweetness to the bread flavor. While not recommended, you can substitute it with granulated sugar, just use one tablespoon instead of two.
Butter brings richness and helps with the structure of the bread. You can substitute a 1:1 ratio with oil for a dairy free or vegan option.
How To Make Homemade Rye Bread
Proof your yeast in a large bowl. Mix the flours and seeds in a separate bowl. Add butter and salt to the yeast mixture after it proofs (about five minutes) and then slowly add the flour in. If you are using a stand mixer, the mixer does all the work of kneading for you in about three to four minutes. If you are kneading it yourself, knead for five or six minutes. Please note that it’s not uncommon for rye bread dough to feel tough. Kneading will smooth it out and make it feel supple.
Let the dough rise, covered, for about an hour, and then form it into a loaf and move it into the baking dish. Let it rise for an additional forty-five minutes before baking it.
Hostess Tips
Substitute or combine caraway seeds with fennel or coriander which also work well with rye. Rye bread is also often topped with oats.
For a deep flavor and darker color substitute the honey with molasses like we did in our Irish Brown Bread recipe.
You can add an optional egg wash: Mix 1 egg + 1 tablespoon water and then spread it on the bread during the baking process. I’ve made it both ways and I prefer without it. The bread seems to keep longer without an egg wash.
If you want a stronger flavor that’s found in other rye bread recipes, you can substitute the medium rye flour with dark rye flour 1:1.
As tempting as hot bread is, you shouldn’t cut bread until it has time to cool off. It will need at least thirty minutes to set so that it doesn’t smash as it is cut.
When placing in the pan, cover loosely with plastic wrap. I like to take a plastic wrap, lightly oil the inside of it (piece touching the dough), and place it on top of the bread. I don’t even seal on the loaf pan. This will make my bread rise high. If you gently press the plastic wrap on the loaf pan you restrict the loaf from rising properly which can lead to a denser bread. Don’t cover it with a towel, the dough will stick to the towel and it you wet it it will be too heavy and restrict the bread from rising properly.
How to Serve Rye Bread
This bread was made with an organic medium rye flour that has a milder flavor than dark rye. It’s a denser bread than some loaves of bread but soft enough for a hearty sandwich such as our Corned Beef Sandwiches and Manchego Grilled Cheese on the griddle. We also love slices of rye bread on a Charcuterie Board loaded with meat, cheeses, and a fig jam.
Once the bread is no longer fresh, it makes the most amazing Homemade Croutons!
Frequently Asked Questions
Is rye a whole grain?
No, rye is considered a cereal grain and grows in small crops. It is processed to remove part or all of the bran. Dark rye flour is the only whole grain version but is not typically used in baking.
Is rye bread gluten-free?
Rye flour contains gluten so no, it isn’t gluten-free. It is lower in gluten than wheat flour, and will produce a more wet dough with less structure and rise.
What does rye bread taste like?
This soft rye bread is mild and nutty, with a little hint of malt. Rye bread made with dark rye is the strong flavor most people associate with rye bread, that and caraway — an intensely flavored seed that doesn’t actually define rye flour at all. If you don’t love the flavor of caraway, just leave it out!
Can this be made ahead of time?
Yes. Rye bread can be made and stored for several days at room temperature. Cool freshly baked bread completely before placing it in an airtight container.
How To Store Rye Bread
Best way to store?
Store bread at room temperature in an airtight container to keep it from going stale. It will keep at room temperature for up to 5 days. You can also refrigerate it, but it will make the bread dry out faster.
Can I freeze?
Yes, homemade rye bread freezes beautifully. Wrap the bread in parchment paper like you would a Christmas present. Then place it in an airtight container and freeze for up to three months. Thaw at room temperature and unwrap the bread to allow moisture to escape.
If you want warm bread, this bread makes amazing toast! Slice and toast in a toaster or oven.
More Bread Recipes to Rock Your Socks
Bread is my favorite game! I love experimenting with a variety of different bread recipes and finding more ways to serve my family with this homemade, wholesome goodness we all know and love. If sourdough is your jam, be sure to check out our Sourdough Rye Bread Recipe, and Sourdough Pumpernickel Rye Bread recipes. Equally fantastic yeast breads include these Brown Bread Rolls and Pumpkin Yeast Bread. They are fantastic family favorites.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Soft Rye Bread Recipe with Yeast
Equipment
Ingredients
- 1¾ cups warm water 95-100 degrees F, divided
- 2¼ tsp active dry yeast
- 2 tbsp honey divided
- 3¼ cups all-purpose flour Medium Rye flour preferred
- 1 cup rye flour
- 1 tbsp caraway seeds
- 2 tbsp butter melted and cooled
- 1½ tsp salt
Instructions
- In a bowl, add ½ cup warm water, yeast, and 1 tablespoon honey. Set aside for 4-5 minutes to allow the yeast to activate.
- In a separate bowl, whisk the all-purpose flour, rye flour, and caraway seeds.
- To the yeast mixture, add the butter, and salt. Mix well.
- Add the flour mixture in 4 increments. Mixing well in between each one. I used a Danish dough whisk instead of a hand mixer. The dough is too thick for a hand mixer, but you can make this bread in a stand-up mixer as well.
- Mix until it forms a ball. If you are doing the dough in a stand-up mixer, once the dough forms a ball, keep mixing for 3-4 minutes. The dough will be tacky (when you push on the dough with your fingers you don’t have any residue left), not sticky. If you are making the bread with a hand whisk or mixing spoon, once the flour is all incorporated, transfer the dough to a working surface and knead for 5-6 minutes.
- Place the dough into an oiled bowl, cover it with plastic wrap, and place it in a warm, draft-free place for rising 60-90 minutes or until the dough has doubled in size.
- Butter a loaf pan ( 9×5 inches). Set aside.
- Once the dough has doubled, place it on a working surface and press down with your fingers into a rectangle, approximately 10 x 6 inches. Fold the short side back on itself about 1-2 inches and roll into a log. Place in the prepared loaf pan.
- NOTE: When placing in the pan, cover loosely with plastic wrap. I like to take a plastic wrap, lightly oil the inside of it (piece touching the dough), and place it on top of the bread. I don’t even seal on the loaf pan. This will make my bread rise high. If you gently press the plastic wrap on the loaf pan you restrict the loaf from rising properly which can lead to a denser bread. Don’t cover it with a towel, the dough will stick to the towel and it you wet it it will be too heavy and restrict the bread from rising properly.
- Allow the bread to rise for 45 minutes or until the bread is approximately ½ inch above the rim of the loaf pan.
- NOTE: At 30 minutes, I take a sharp knife and make 3 cuts on the bread diagonally. Don’t cover it back and allow it to rise for an additional 15 minutes or until my oven is at temperature.
- You can also do the cuts at the 45 minutes before putting the bread in the oven. When I do it this way, my bread is not as fluffy and airy. Both are excellent, just a preference.
- 15 minutes before the end of the rise, preheat the oven to 375 °F.
- Bake in the preheated oven for 43-45 minutes.
- The bread will be cooked when the internal temperature has reached 190 °F.
- Cool the bread in the loaf pan for 10 minutes then transfer to a cooling rack to cool completely.
Notes
o Active dry yeast: 2 ¼ teaspoons is equivalent to an envelope.
o Caraway seeds: The caraway seeds are not mandatory for rye bread. The little seeds bring that special earthy, tangy, and sweet flavor to the rye.
o Honey always brings a great flavor to bread, however, you can substitute it with granulated sugar or molasses, just use 1 tablespoon instead of 2.
o Butter: You can substitute a 1:1 ratio with oil. The butter brings richness and helps with the structure of the bread.
o Egg wash: Optional (1 egg + 1 tablespoon water) on the bread. I’ve made it both ways and I prefer without it. The bread seems to keep longer without an egg wash.
o Storage: At room temperature for up to 5 days. There is no reason to refrigerate it as that will dry it out.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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