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Bread

Rye Bread

A hearty rye bread made with a blend of rye and strong white flour. Treacle and honey add depth and a touch of sweetness, while caraway gives the loaf its distinctive earthy flavour.

Published

Rye Bread

At a glance

Prep
25m
Proving
1h – 1h 30m
Final prove
45m – 1h
Cook
35m – 40m
Serves
1
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Ingredients

Instructions

Mix

  1. Combine warm water, treacle, and yeast in a bowl (no need to proof if using instant yeast).

  2. In another bowl, mix both flours, salt, cocoa and caraway.

  3. Add wet to dry, then oil. Mix until a shaggy dough forms.

Knead

  1. Knead 8–10 min by hand or 6–7 min in a mixer until smooth and slightly tacky. (Rye dough won’t get stretchy like wheat — don’t overknead.)

First rise

  1. Place in an oiled bowl, cover, and let rise for 60–90 or until doubled in size.

Shape

  1. Gently deflate and shape into a round or oblong loaf. Place in a loaf tin, or straight on tray lined with baking parchment.

Final prove

  1. Cover and let rise again for 45–60 min — it should feel puffy, not jiggly.

Bake

  1. Preheat the oven to 220°C (425°F).

  2. Place a metal tray on the bottom shelf during preheat.

  3. When ready to bake, pour about 200 ml of hot water into the tray to create steam, and close the door quickly.

  4. The steam helps the loaf expand fully before the crust sets, giving a better rise and a crisp, glossy crust.

  5. Slash the top of the loaf with a sharp blade.

  6. Bake for 35–40 minutes, until deep brown and it sounds hollow when tapped on the base.

Tips

  • Rye dough is naturally less stretchy than wheat dough, so don't expect it to develop the same elastic texture during kneading.
  • Avoid adding lots of extra flour while kneading. Rye dough can feel sticky, but adding too much flour can make the finished loaf dense.
  • Let the dough rise until it has roughly doubled rather than relying solely on the clock. Rising time will vary with room temperature.
  • Handle the dough gently when shaping to avoid knocking out more air than necessary.
  • Don't let the final proof go too far. The loaf should feel light and puffy, but still have some strength when ready for the oven.
  • Rye bread benefits from cooling completely before slicing. Cutting it while still warm can give the crumb a gummy texture.
  • The cocoa doesn't make the bread taste like chocolate. It mainly deepens the colour and gives the loaf a darker appearance.
  • Caraway gives the bread its distinctive rye flavour, but it can be reduced or left out if you prefer a milder loaf.

Substitutions

  • Caraway seeds: Leave them out if you don't enjoy their strong, earthy flavour. The bread will still have plenty of rye character.
  • Dark treacle: If unavailable, molasses can be used in the same quantity, although the flavour may be slightly different.
  • Honey: Golden syrup can be used instead.
  • Apple cider vinegar: White wine vinegar can be used in the same quantity.
  • Olive oil: A neutral oil such as rapeseed oil can be used instead.

Storage & Reheat

  • Room temperature: Once completely cool, store in an airtight container or bread bag for up to 3 days.
  • Freezing: Rye bread freezes well. Slice the loaf once completely cool and freeze in a freezer bag for up to 3 months.
  • To serve from frozen: Individual slices can be toasted straight from frozen.
  • Keeping the loaf fresh: Avoid slicing the whole loaf until needed, as keeping the loaf whole helps retain moisture.

Serving Suggestions

  • Serve toasted with plenty of butter.
  • Use for sandwiches with strong-flavoured fillings such as pastrami, smoked salmon, ham or mature cheese.
  • Try it with cream cheese and smoked salmon for a simple lunch.
  • Serve alongside soups and hearty stews.
  • Toast and top with cheese, pickles or cold meats for a simple snack.

Equipment

  • Large mixing bowl
  • Kitchen scales
  • Measuring spoons
  • Stand mixer with dough hook or your hands for kneading
  • Large loaf tin
  • Dough scraper
  • Wire cooling rack

Equipment Notes

  • Kitchen scales: Weighing the ingredients accurately is particularly important with rye dough, as rye flour behaves differently from wheat flour.
  • Stand mixer: A stand mixer makes the dough easier to work with, but it can also be kneaded by hand.
  • Loaf tin: A large loaf tin helps support the dough as it rises and gives the finished bread a neat, even shape.
  • Dough scraper: Useful for handling the slightly sticky dough and transferring it to the loaf tin without adding lots of extra flour.
  • Wire rack: Allow the loaf to cool completely on a wire rack before slicing. Rye bread benefits from a thorough cooling period, and cutting it while warm can give the crumb a gummy texture.

FAQ

Why is my rye bread dense?
Rye bread is naturally denser than a loaf made entirely with wheat flour, but a particularly heavy loaf can be caused by overproofing, underproofing or adding too much extra flour during kneading.
Why is rye dough so sticky?
Rye flour behaves differently from wheat flour and doesn't develop the same gluten structure. The dough can therefore feel sticky even when it has been properly mixed. Avoid adding lots of extra flour to make it easier to handle.
Can I leave out the caraway seeds?
Yes. Caraway gives the loaf its characteristic rye flavour, but it can be reduced or omitted if you prefer a milder bread.
What does the cocoa powder do?
The small amount of cocoa powder is mainly there to deepen the colour of the loaf. It shouldn't give the finished bread a noticeable chocolate flavour.
Why does my rye bread have a gummy crumb?
Rye bread needs to cool completely before slicing. Cutting into the loaf while it is still warm can make the crumb appear gummy or sticky.
Can I freeze rye bread?
Yes. Slice the completely cooled loaf and freeze the slices in a suitable freezer bag for up to 3 months. Individual slices can be toasted directly from frozen.