Rye Bread
Ingredients
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- 1 cups water
- 1 cups rye flour
- 1/4 teaspoons active dry yeast
- 2 1/2 cups bread flour
- 1/2 cups rye flour
- 1/2 cups water
- 1 teaspoons active dry yeast
- 1 tablespoons barley malt syrup
- 1 tablespoons caraway seeds
- 2 teaspoons kosher salt
- 1/4 cups bread flour – for dusting
- 1 teaspoons vegetable oil
Instructions
1. Make the sponge: In a medium bowl, whisk together 1 cup water, 0.25 teaspoon active dry yeast, and 1 cup rye flour until smooth. Cover and let ferment at cool room temperature until bubbly and fragrant, 8–12 hours.
2. Mix the dough: To the sponge, add 2.5 cups bread flour, 0.5 cup rye flour, 0.5 cup water, 1 teaspoon active dry yeast, 1 tablespoon barley malt syrup, 1 tablespoon caraway seeds, and 2 teaspoons kosher salt. Stir with a sturdy spoon until a shaggy dough forms and no dry flour remains, 2–3 minutes.
3. Knead: Turn the dough out onto a work surface lightly dusted with 0.25 cup bread flour (for dusting). Knead until the dough is smooth, elastic, and just slightly tacky, 6–8 minutes. If it feels very dry, wet your hands once or twice as you knead.
4. First rise: Lightly coat a clean bowl with 1 teaspoon vegetable oil. Place the dough in the bowl, turn to coat, cover, and let rise until doubled in volume, 60–90 minutes at warm room temperature.
5. Shape and proof: Gently deflate the dough, shape into a tight oval (batard) or round (boule), and place seam-side down on a parchment-lined baking sheet or in a standard 8.5×4.5-inch loaf pan. Cover and let rise until it looks puffy and has increased by about 50%, 45–60 minutes.
6. Bake: Meanwhile, heat the oven to 425°F. Slash the top of the loaf 2–3 times with a sharp knife at a shallow angle. Bake until deeply browned and the loaf sounds hollow when tapped on the bottom or reads 205–210°F in the center, 35–45 minutes.
7. Cool: Transfer to a wire rack and cool completely before slicing, at least 2 hours, to set the crumb and flavor.
Rye bread is a hearty, aromatic loaf with a distinctive earthy sweetness and a subtly tangy edge. The crumb is moist and tight compared to wheat breads, yet still tender enough for everyday slicing. Caraway seeds often lend a warm, floral spice that pairs beautifully with the rye’s natural depth.
Rooted in cooler climates where rye thrives, this bread has long been a staple across Central and Northern Europe. Over time it evolved into many styles—from lighter mixed-flour loaves to darker, denser sourdoughs—each reflecting local grains and techniques. In the 20th century, deli-style rye with caraway became iconic in North America, celebrated for sandwiches and robust, savory pairings.