Hearty 100% Rye Bread Recipe

If you are looking for an amazing Hearty 100% Rye Bread Recipe, you have come to the right place. I love a good, hearty slice of homemade bread and this is one of my favorite recipes. 

Please note that as this is a 100%rye bread, it is a dense loaf- which is how it should be. Follow along for all the details and information you are going to need to make this delicious loaf of bread the first time and every time! 

This is a recipe variation taken from Chain Baker. If you aren't following him you need to. I love his videos on YouTube! It is a slow-ferment dough and a style of bread that is really amazing. There are plenty of bread recipes out there, but let me show you why this is my favorite. 

Ingredients for 100% rye bread

Dark rye flour- I prefer dark rye flour. It uses the whole rye kernel, which gives it a dark color. Let me explain more about this in the section below.

Salt- It won't take much, but salt is vital in bread making, more on this below. 

Instant Yeast- This is not a rye sourdough bread, but a slow ferment bread. While it doesn't use much yeast, it is vital as well. More on the slow ferment process below. 

Water- not necessarily an ingredient, but essential. 

Seeds- I am using sunflower seeds, flax seeds, and caraway seeds (which are a must in my opinion for 100% rye bread)

Sweetener- I chose to use a blend of molasses and honey, but you can also use just one of each. Or you can substitute these for brown sugar if you prefer. 

How to make slow-fermented rye bread

Mix ingredients- Start by mixing together all ingredients in a small bowl. This method requires no special equipment as it is a no-knead bread. All you will need is your hands or a wooden spoon or spatula, and a bowl. 

Place in pan- Make sure your bread pan is lined with parchment paper. This is a really sticky dough. Gently take the rye dough, with a little water on your hands, and place it into the bread pan. Spread it over the whole pan and smooth the top. 

Rising period- Cover with plastic wrap and let the dough double for about 12 hours at room temperature. You do not need to place the bread in a warm place, room temperature on your countertop is good. 

Bake- Preheat the oven. It is important to have it good and hot before adding to the prepared loaf of bread. Once it is ready, add the bread to the preheated oven. Bake for about 1 hour

Cooling- Let this bread rest at LEAST 6 hours, but 12 is even better. This may seem like a long time, but trust me, good things take time!  Rye bread is very different from white bread in this regard among other things.  

Enjoy- Slice and enjoy this delicious bread. 

Tips and tricks for hearty 100% rye bread

• I prefer starting this bread at night and baking the next. I will mix the dough before going to bed and it is ready to go in the morning on the next day. 
• Even though this is a no-knead dough, you will want to make sure that it is well mixed and all the dry ingredients are incorporated. 
• The dough will be VERY sticky. I like to use a wet hand when handling this so it doesn't stick. This is especially helpful when you are moving the dough to the bread pan. Wet hands keep the wet dough from sticking. I like to scrape the dough from the inside of the bowl with a dough scraper. You won't work on your work surface at all, it goes right from the bowl to the pan. 
• This is a no-knead method, so you are not looking for a perfectly smooth dough to begin with, it is a rough dough. 
• You will notice the parchment paper is high in the bread pan. This is for good reason. The dough is so sticky you won't want the plastic wrap to touch the dough. The parchment paper holds it above the surface. 
• Because this is a slow-fermented bread, you do not want to use warm water. Your water should be room temperature or slightly cooler. It doesn't need to be cold water, just room temperature. 
• Make sure your bread is covered for the rise. This will increase the humidity of the dough and keep it from forming a skin. 
• Rye bread is a bread that needs to be baked longer than other wheat bread. Use an instant-read thermometer to check the temp- you want the internal temperature of the bread to be about 205-210 degrees. Cooking time can vary a bit- depending on moisture and your oven. I like using internal temperature as a more reliable method for determining doneness.  
• It is so important that this bread is fully cooled and rested before you cut into it. This is important with all whole wheat breads, but especially important with rye. If you cut it too early, it will be really gummy. The 6 hours is a minimum, but 12 hours will really give you the best results.  
• If you want to use other nuts and seeds you can. This is a great way to mix up this recipe. Sesame seeds make a nice addition, but I also love adding chopped walnuts too. 
• Dried fruits can also be added- currants and raisins are my favorites. Mix them directly into the dough with the other ingredients. 

What is slow ferment in bread making?

This is a process of allowing the dough a slow rise. While recipes may vary, they all follow the same basic steps with fairly predictable results. 

1. Mixing the Dough: Combine rye flour, water, salt, and any other desired ingredients in a mixing bowl. You can also use a small amount of commercial yeast or a rye sourdough starter at this stage if you prefer. Mix until the ingredients are fully combined to form a dough.
2. Bulk Fermentation: After mixing the dough, cover it and let it undergo a long bulk fermentation period. This fermentation can take place at a cooler temperature, such as in a cool room or refrigerator, and can last anywhere from several hours to several days. During this time, the dough will develop flavor, and the gluten structure will strengthen.
3. Flavor Development: The extended fermentation period allows for the development of acids, particularly lactic acid, which contributes to the bread's tangy flavor. The slow fermentation process also enhances the characteristic earthy and nutty flavors associated with rye bread.
4. Improved Digestibility: Slow fermentation in rye bread making can also improve the digestibility of the bread, breaking down antinutrients present in rye flour, and making the bread easier to digest for some individuals.
5. Texture: The longer fermentation time contributes to a denser crumb and a chewy crust in traditional rye bread like pumpernickel.

Why is salt so important in bread making?

It contributes significantly to the flavor profile of the bread by enhancing the taste and modulating any underlying bitterness. It adds a subtle saltiness that balances and complements other flavors, resulting in a more enjoyable and complex taste.

Beyond flavor, salt plays a vital role in yeast control and gluten development. It regulates yeast activity, preventing overly fast fermentation, which can lead to dough handling challenges and an undesirable yeasty taste. Salt strengthens the gluten structure in the dough, facilitating proper alignment and development of gluten strands. This, in turn, improves the bread's structure and texture, yielding a more desirable crumb.

Salt also contributes to dough relaxation, reducing stickiness and making the dough easier to handle, especially in high-hydration recipes. As a natural preservative, salt extends the bread's shelf life by slowing down staling and inhibiting spoilage microorganisms. It also influences the color and texture of the bread crust, resulting in a golden-brown crust with crispness.

Last, salt helps control unwanted microorganisms in the dough, essential for the yeast while inhibiting the growth of harmful bacteria and molds. To ensure the best results in bread making, it's crucial to use the right amount of salt as specified in a recipe, as both too much and too little salt can have adverse effects on the final bread product.

History of rye bread

1. Ancient Origins: Rye is one of the oldest cultivated cereal grains, and its use in breadmaking can be traced back to ancient civilizations. Early civilizations in what is now modern-day Turkey and the Middle East were likely some of the first to cultivate rye and make bread from it.
2. Northern Europe: Rye became a staple grain in Northern and Eastern Europe, where it thrived in the cooler and more acidic soils of the region. In countries like Russia, Germany, Scandinavia, and the Baltic states, rye was a primary cereal crop.
3. Medieval Europe: Rye bread gained prominence in medieval Europe, particularly in regions where wheat was less commonly grown. It was often the bread of choice for peasants and lower classes due to its hardiness and ability to grow in less favorable conditions.
4. Sourdough Tradition: Traditional rye bread, especially in Northern Europe, is often made using sourdough starter cultures, which naturally ferment the dough. This sourdough process not only leavened the bread but also added a distinctive tangy flavor.

What is the difference between light, medium, and dark rye flour?

Light rye flour is made from the innermost part of the rye kernel, known as the endosperm. It has the least amount of bran and germ removed during milling, resulting in a lighter color and texture compared to medium and dark rye flours. Light rye flour boasts a milder flavor and is often employed in recipes where a subtler rye taste is desired, such as in some bread recipes or as a thickener in sauces.

Medium rye flour, on the other hand, is milled from a combination of the endosperm and some bran and germ from the rye grain. It possesses a slightly darker color and a stronger rye flavor than light rye flour. Medium rye flour is a versatile choice and finds common use in traditional rye bread recipes, imparting a balanced rye flavor and a somewhat lighter texture compared to dark rye flour.

Dark rye flour is crafted from the whole rye kernel, including the bran and germ, which gives it its characteristic dark color and robust, intense rye flavor. It boasts the most pronounced rye flavor of the three types and is often utilized in traditional European-style dark rye breads, pumpernickel bread, and other dense, hearty baked goods.

Other rye recipes

• Delicious rye dinner rolls
• Marbled rye bread recipe
• Butter rye flour pie dough
• Rye bagel recipe
• Rye chocolate chip cookies
• Salted rye flour brownies
• Rye flour buttermilk waffles
• Cinnamon Rye flour scones
• Chocolate rye cookies
• Rye flour blueberry muffins

• Yeasted Breads
• Baked
• Rye Flour