100% Rye Bread Recipe
If you are looking for a delicious rye bread recipe, this is the one you need. It is dense, delicious, and hearty bread.
Servings: 12 slices
Ingredients
- 1 pound rye flour
- 7 grams caraway seeds
- 110 grams seeds I used a blend of sunflower seeds, flax seeds, and poppy seeds
- 6 grams salt
- ¾ teaspoon active dry yeast
- 25 grams molasses
- 440 grams water
Instructions
- Combine the water, molasses, and yeast in a small bowl. Let this activate for about 5 minutes.
- Combine all the other ingredients and mix well with your hands or a rubber spatula.
- Line your bread pan with parchment. This makes it so much easier to take the bread out after it is baked.
- Spread the mixture in the pan. Yes, it is thick. Smooth the top with your rubber spatula.
- Cover with plastic wrap and let this sit on the countertop for 12 hours. If it is warm in your house, it will only take 9-10 hours.
- The next day preheat your oven to 350 degrees.
- Place the bread in the oven and bake for 65 minutes.
- Remove it from the oven, then carefully remove it from the pan. Peel back the parchment and let the loaf cool for at least 6 hours. I like to let it go all day.
- Sice and enjoy!
Notes
- 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.