Name: Easy Rye Bread
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Yield: 1
Cuisine: American
Ingredients: 1/4 oz envelope dry yeast; 1 tablespoon sugar; 3 tablespoons melted butter; 1 egg; 1 cup warm milk; 1 1/2 teaspoons salt; 1 cup rye flour; 2 1/2 cups bleached all-purpose flour; 1 tablespoon caraway seeds; 1 teaspoon vegetable oil; 1 large egg, beaten

Easy Rye Bread. This is a lovely straightforward bread recipe for rye bread which gives you a soft bread texture. Great to eat on it's own or use for sandwiches. Freezer friendly too!

Easy Rye Bread! This is a lovely straightforward recipe and the bread is so soft in texture and delicious!

You can make as a loaf or indeed rolls, freeze them, use for sandwiches, for breakfast, have with soup.. the sky's the limit!

We've got a variety of easy bread recipes, sweet and savory, some using yeast and some for quick breads, without yeast so be sure to check those out!

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This recipe has been generously shared by one of our great bakers, Carina Duclos. Carina often makes bread for her family and this is one of the popular ones for sure!

Please enjoy.

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8) Delicious Bread Recipes

Prep Time

2 hours

Cook Time

45 minutes

Serves

1 Loaf

Ingredients

1 envelope (¼-ounce) dry yeast
1 tablespoon sugar
3 tablespoons melted butter
1 egg
1 cup warm milk (about 110 degrees F)
1 ½ teaspoons salt
1 cup rye flour
2 ½ cups bleached all-purpose flour
1 tablespoon caraway seeds
1 teaspoon vegetable oil
1 large egg, beaten

Instructions

1. Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute.

2. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook.

Easy Rye Bread showing stand mixer and dough consistency — showing stand mixer and dough consistency

3. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl.

4. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.

Easy Rye Bread showing first rise of dough

5. Preheat the oven to 350 degrees F and lightly grease a 5 ½ by 9-inch baking pan.

6. Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.

7. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.

The photo below shows a variety of different shapes of Rye Bread I baked, 2 in loaf pans and some rolls.

Easy Rye Bread, showing bread in loaf pan and rolls — Make rolls, loaf shapes or free form on a baking sheet!

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Easy Rye Bread

Yield: 1 Loaf

Prep Time: 2 hours

Cook Time: 45 minutes

Total Time: 2 hours 45 minutes

Easy Rye Bread. This is a lovely straightforward bread recipe for rye bread which gives you a soft bread texture. Great to eat on it's own or use for sandwiches. Freezer friendly too!

Ingredients

¼ oz envelope dry yeast
1 tablespoon sugar
3 tablespoons melted butter
1 egg
1 cup warm milk
1 ½ teaspoons salt
1 cup rye flour
2 ½ cups bleached all-purpose flour
1 tablespoon caraway seeds
1 teaspoon vegetable oil
1 large egg, beaten

Instructions

Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute.
Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook.
Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl.
Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
Preheat the oven to 350 degrees F and lightly grease a 5 ½ by 9-inch baking pan.
Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.

Delicious Bread Recipes

Here's a selection of delicious bread recipes you can make at home.

Share your thoughts

21 thoughts shared

Linda
says:
May 5th, 2023 at 2:13 am

Made this bread 3 times . This is a moist, light loaf with great flavour. Easy peasy to make. I add molasses for sweetness. Thanks for a great recipe.

Marty
says:
February 2nd, 2022 at 3:00 am

I just got a cloche. Would this work cooking it that way?

Cindy White
says:
July 15th, 2020 at 8:48 pm

Normally I have a hard time making rye bread. I made your rye bread recipe. I wish I could take a picture! It turned out great. I will make this again.
Thank you for the recipe.

Thomas
says:
March 21st, 2020 at 3:48 pm

do you need to proof the yeast ?

1. Lovefoodies
  says:
  March 21st, 2020 at 4:00 pm
  
  Hi Thomas, no, you don’t need to mix the milk with the yeast first, you can simply add it along with the other ingredients in to the mixer. The proving stage is at step 4 where you need to let the dough prove for around an hour until it has doubled in size.
  It’s a lovely bread so hopefully you can make it soon!
  
2. Donna
  says:
  June 19th, 2020 at 9:07 pm
  
  I just made this rye and it truly is easy! It’s delicious, soft and rich. I accidentally added an extra egg at the end but it still came out fab!! This is truly a keeper!!
  
Joycelyn
says:
February 1st, 2020 at 7:58 pm

Hello
Your instructions state place dough in loaf pan to rise and then bake, but your photograph depicts a free form oval shaped loaf that could not have been baked in a normal loaf pan.
Wondering if you could clarify please as I’d like to try your recipe but having never used a loaf pan for my old rye bread recipe, I’m unsure about baking rye bread in a loaf pan as the loaf pan seems so out of the ordinary.
Thank you

1. Lovefoodies
  says:
  February 1st, 2020 at 8:36 pm
  
  Hi Joycelyn, sorry for the confusion, the bread can be baked free form or in a loaf pan. I’ve done it both ways and also made rolls too. Go with whichever you feel comfortable with.
  I’ll try find some photos I took when I made them using a loaf pan to add to the post so everyone can see!
  Please enjoy, it’s a lovely tasting bread!
  
Chris
says:
August 26th, 2018 at 2:34 pm

Will mixing by hand not work? Why is that? I have to say after reading the comments, some folks are hard to please.

1. Lovefoodies
  says:
  August 26th, 2018 at 4:21 pm
  
  Hi Chris, I know! Mixing by hand will always work with bread as you know. It just takes a little more effort!
  
Barbara
says:
June 25th, 2018 at 12:52 pm

I found this recipe to start breads in a bread machine. The idea being to let the machine start the bread and finish up in oven. Picture shows lovely free form loaf baked. I have MS. Recipes that use the bread machine to start the bread ARE VERY IMPORTANT in my choice of recipes. I was very disappointed to find that the recipe didn’t even have a bread machine mentioned. Please get your recipe moved to a different catagory. Thank you.

1. Lovefoodies
  says:
  June 25th, 2018 at 12:58 pm
  
  Hi Barbara, sorry you were disappointed to find this under a bread machine category, I’m not sure why it came up in your search because it doesn’t mention bread machine anywhere in the recipe! However, you could adapt and certainly start it off in your machine.
  We do have a lovely cinnamon and raisin bread machine recipe here if you’d like to try it https://lovefoodies.com/cinnamon-raisin-bread/. It’s delicious!
  
WALLACE d BAISDEN
says:
October 24th, 2017 at 11:52 am

I thought this recipe was for RYE bread??? What’s w/the 21/2 cups of white flour? NO THANKS!!

Rita
says:
March 15th, 2017 at 5:15 pm

The picture of your bread looked like it was not baked in a 9×5 pan but a flat sheet and it looks much bigger. It would be nice if you showed us what your bread actually looked like according to recipe.

Judy Borman
says:
February 5th, 2017 at 12:03 am

This is a good recipe but it requires some adjustment. There’s no need to turn the oven on one hour before the bread is going into it. Also, it makes two loaves not one. Not sure what happened but when I brushed the beaten egg onto the risen loaves, one of them collapsed by about an inch. I might skip that step next time since the rest of the loaf is a nice brown without the egg.

Debbie
says:
February 4th, 2017 at 5:53 pm

Where do you find rye flour?

1. Lovefoodies
  says:
  February 4th, 2017 at 6:11 pm
  
  Hi Debbie, You should be able to find it in the baking section, alongside the other bread flours. You might have to go to a larger grocery store
  
  1. Judy Borman
    says:
    February 5th, 2017 at 12:03 am
    
    Bulk stores have it.
Sharron
says:
November 19th, 2016 at 1:16 am

I don’t have any caraway seeds. Will it be okay without them?

1. Lovefoodies
  says:
  November 19th, 2016 at 7:25 am
  
  Hi Sharron, sure, you can leave them out or even swap with another seed.
  
Cheryl Damon
says:
September 28th, 2016 at 12:24 am

For health reasons I cannot eat white flour. Are there any recipes for rye bread that do not include any flour but rye or pumpernickel?

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