Rye Bread

Rye Bread


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

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I grew up eating Rye Bread, lots of it! It’s hard to find good Rye Bread these days unless you’re lucky enough to live near a Central European bakery. Homemade tastes better anyway, so here is a straightforward recipe that’s actually pretty easy. Serve it with jams, as sandwich bread, or cut into little triangles for a holiday platter. The possibilities are endless.

  • 1 Cup Water
  • 1/4 Cup Brown Sugar
  • 1 Teaspoon Caraway Seeds
  • 1/2 Teaspoon Anise Seeds
  • 1 Tablespoon Butter
  • 1 Package Active Dry Yeast
  • 1/4 Cup Lukewarm Water
  • 1 Teaspoon Kosher Salt
  • 2 Cups Unbleached Flour
  • 1 Cup Rye Flour
  1. In medium-size saucepan combine 1 cup water, brown sugar, butter, caraway seeds, and anise seeds. Boil 5 minutes. Remove from heat and cool to lukewarm.
  2. Soften yeast in 1/4 cup lukewarm water. Add kosher salt to yeast and water mixture.
  3. In large-size bowl sift unbleached flour and rye flour. Add yeast mixture and brown sugar mixture. Mix to combine. Add a bit more flour if needed. Knead until smooth and elastic
  4. Place dough in large-size greased bowl. Grease dough and cover with clean cloth and place in warm area for 1 1/2 to 2 hours until dough doubles in size.
  5. Punch dough down and let rise again for about 1 hour. Punch down and divide dough in half and form two small loaves. Place on greased baking sheet. Let rise to double in size.
  6. Preheat oven to 350 degrees.
  7. Place in oven for 35 to 40 minutes.
  8. Remove from oven and transfer to wire racks to cool.
  9. Makes 2 small loaves
  10. Prep Time: 260 Minutes Cook Time: 40 Minutes Total Time: 300 Minutes
  11. "Work With What You Got!"
  12. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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