Rye Bread Loaf Recipe

Prepare and proof yeast

Warm 1.75 cups of water to about 100–110°F (warm to the touch). In a small bowl, combine warm water, sugar and instant yeast. Stir gently and let sit 5–7 minutes until foamy. If mixture does not foam, your yeast may be inactive; start again with fresh yeast.

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together 2 cups light rye flour, 2 cups bread flour, 1/2 cup whole wheat flour, and 2 teaspoons fine sea salt. If using caraway seeds, add 1 teaspoon now.

Combine wet and dry

Make a well in the dry ingredients and pour in the foamy yeast mixture, 2 tablespoons molasses and 2 tablespoons melted unsalted butter (cooled slightly). Using a wooden spoon or dough hook on low, combine until a shaggy dough forms. Rye dough is stickier and denser than white dough; do not expect a fully elastic mass right away.

Knead the dough

If using a stand mixer with a dough hook, knead on medium-low for 6–8 minutes until the dough is cohesive and slightly smooth. If kneading by hand, turn onto a lightly floured surface and knead for about 8–10 minutes, incorporating a little bread flour if absolutely necessary to manage extreme stickiness. The final dough should be tacky but hold its shape.

First rise

Lightly oil a clean bowl with about 1 teaspoon vegetable oil or softened butter. Transfer the dough to the bowl, turning once to coat. Cover with plastic wrap or a damp towel and place in a warm draft-free spot. Let rise until roughly 50–75% larger, about 60–90 minutes depending on room temperature.

Shape

Gently deflate the dough on a lightly floured surface. Shape into a tight loaf: flatten to a rectangle, fold the long edges toward the center, roll tightly from one short end to the other, pinching the seam closed. Place seam-side down into a greased 9x5-inch (small) or 10x5-inch (large) loaf pan, leaving room for final rise.

Second rise (proof)

Cover the pan loosely with lightly greased plastic or a towel and let the dough rise in a warm place until it reaches about 1 inch above the rim of the pan, about 45–60 minutes. It should look puffy but not overproofed.

Preheat oven and prepare steam

About 30 minutes into the second rise, preheat the oven to 375°F (190°C). If using steam for a crisper crust, place a shallow metal pan on the lower rack while preheating. When ready to bake, pour 1/2 cup hot water into the preheated pan to create steam and close the oven quickly.

Slash and bake

Optional: brush the top gently with water or milk for sheen and sprinkle additional caraway seeds if desired. Use a sharp knife or lame to make one shallow slash (about 1/4 inch) lengthwise down the center of the loaf. Place the loaf on the middle rack and bake for 30–40 minutes, until the crust is deeply golden and an instant-read thermometer inserted into the center reads 200–205°F (93–96°C). For a softer crust, reduce final baking time a few minutes or brush with melted butter right after baking.

Cool

Remove the loaf from the oven and immediately turn it out onto a wire rack. If you brushed with butter, do so now. Let cool completely, at least 1 hour, before slicing to allow the crumb to set.

Storage

Store the fully cooled loaf wrapped in a clean kitchen towel or in a bread box at room temperature for up to 3 days, or freeze sliced in an airtight bag for up to 3 months.