This Bakery-Style Rye Bread has a deep, slightly tangy flavor with a perfectly chewy crust. Infused with caraway seeds for that traditional rye taste, this hearty loaf is great for sandwiches, toast, or pairing with soups and stews.

Prep

35 mins

Bake

30 mins

Total

1 hr 5 mins

Yield

One 8 x 4-inch loaf or one 1 1/2 lb machine loaf

Ingredients

• Warm Water (110°F) | - | 1 1/4 cups
• Molasses | 66446 | 1 1/2 tsp
• Active Dry Yeast (one 7g packet) | 12294 | 2 1/4 tsp
• Oil | - | 1 Tbsp
• Bread Flour | 1207 | 1 3/4 cups
• Organic Dark Rye Flour | 54391 | 1 cup
• Vital Wheat Gluten | 62605 | 2 Tbsp
• Caraway Seeds | 56401 | 1 Tbsp
• Salt | - | 1 1/2 tsp

Instructions

**By Hand**
1. Sprinkle yeast over water and molasses in a large mixing bowl and let sit for 5 minutes.
2. Add remaining ingredients and mix until the dough pulls away from the sides of the bowl. Turn dough onto a lightly floured counter and knead for about 10 minutes, or until you can stretch a small portion of the dough into a thin membrane (this is called the “window pane test”).
3. If you are using an electric mixer, knead for 4 minutes on medium speed with the dough hook attachment.
4. Place dough in a clean, oiled bowl, cover and allow to rise until doubled, about 1 hour. Punch down dough, cover, and let rise another 15 minutes. Preheat oven to 350°F and lightly oil an 8 x 4-inch loaf pan.
5. Place dough on a lightly floured counter, shape into a loaf and place in prepared pan. Cover and let rise for 60 minutes or until the dough crowns nicely above the pan and gives with a gentle press of the fingers, leaving a faint indentation.
6. Bake for 30 minutes until golden-brown and hollow sounding when tapped. Internal temp should be 180–200°F. Cool on a wire rack.

**Bread Machine**
1. Add ingredients to the bread pan following manufacturer’s instructions. Bake on machine’s basic wheat bread setting. Check dough before final rise and, if necessary, adjust its placement in the pan for level height during baking.