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 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! | Lovefoodies.com

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.

Prep Time

2 hours

Cook Time

45 minutes

Serves

1 Loaf

Ingredients

1 envelope (1/4-ounce) dry yeast
1 tablespoon sugar
3 tablespoons melted butter
1 egg
1 cup warm milk (about 110 degrees F)
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

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 1/2 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!

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! | Lovefoodies.com

Recipe Card

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! | Lovefoodies.com

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

  • 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

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.
  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.
  5. Preheat the oven to 350 degrees F and lightly grease a 5 1/2 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.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 48mgSodium: 373mgCarbohydrates: 35gFiber: 2gSugar: 1gProtein: 7g

Nutrition information isn’t always accurate

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19 thoughts shared

  1. 4 stars
    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.

    1. 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. 5 stars
      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!!

  2. 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. 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!

  3. 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. 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!

  4. 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.

  5. 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.

    1. 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

  6. 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?