Homemade Rye Bread

Total Time:
3 hr 15 min
Prep:
30 min
Inactive:
2 hr
Cook:
45 min

Yield:
10 to 12 servings
Level:
Intermediate

Ingredients
  • 1 envelope (1/4-ounce) dry yeast
  • 1 tablespoon sugar
  • 3 tablespoons melted butter
  • 1 egg
  • 1 cup warm milk (about 110 degrees F)
  • 1 1/2 teaspoons salt
  • 1 cup rye flour
  • 2 1/2 cups bleached all-purpose flour
  • 1 tablespoon caraway seeds
  • 1 teaspoon vegetable oil
  • 1 large egg, beaten
Directions

Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.

Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.

Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.


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    I made this for a friend who wanted rye bread. She loved it. I made it in the Kitchen Aid mixer, kneaded it a little after first rising. Great texture, sliced like a dream. Will make it for her again.
    I love making bread from scratch, there is nothing like it in the store. This recipe is not good. The flavor of the bread is ok but the bread itself falls apart when slicing or handling it. It is unusual too for it to be made with milk and an egg. I would not recommend this. Will keep looking for a good rye bread recipe.
    love the easiness of this. I grated some orange rind into it and added fennel seeds also. next time I will make it with brown sugar for a little deeper flavor, but I am keeping this recipe!
    With just a few modifications, this is in the top three loaves I have ever made! I added 2 Tbsp vital wheat gluten and one extra egg. I increased the rye flour by 1/2 a cup and decreased the bread flour to compensate. 
     
    This bread is delicious. The only thing I did differently is knead the dough. I thought I misread the recipe as I didn't see that step in the prep section. Anyway this bread is wonderful. It has a mild rye taste so if you are expecting a tangy taste, try one with sourdough.
    Is there ANY rye bread recipe that uses ONLY rye flour? I want to get away from the white flour. Any suggestions?
    Its very hard to bake with only rye flour....its acts completely different than regular flour. You can substitute whole wheat flour for white in most recipes though. Maybe this will help...http://www.thefreshloaf.com/handbook/rye-flour
    I do not have a review, rather I have a question. I cannot have dairy products. How and with waht can I sunstitude the milk and butter? Please help. I've been searching for simple rye bread recipe all over the place and this one sounds just about right for my level of cooking.
    A good source of information is "The Cook's Thesaurus," a cooking encyclopedia that covers thousands of ingredients. Entries include pictures, descriptions, synonyms, pronunciations, and suggested substitutions - http://www.foodsubs.com/. Hope this helps.
    I too am allergic to dairy and use goats milk and either goat butter or Earth Balance spread.
    TJP made this today and it turned out fantastic! Added 1T garlic powder and 1T dried onions, as well as 2T organic vital wheat gluten. Also used bread flour, about 4 cups. Super delish and will make again!
    I had to make some modifications to this recipe and it made the best loaf of bread ever. 1st I added 2 Tablespoons of organic vital wheat gluten to the flour (helps make a lighter loaf. I decreased the white flour to 2 Cups and used unsweetened organic almond milk instead of regular milk. Best loaf of bread ever!
    Loved this Rye Bread! I don't care for Caraway Seeds whole, so I ground them up.....and probably put in 2 tablespoons instead of 1. I also used up the end of my Rye Flour which was maybe 1 1/2 Cups and adjusted the all-purpose flour accordingly. It was even better the second day...Although I LOVE hot out of the oven bread!
    Well I made this bread, and yes I did tweek with it too. What I did was I added another egg, and I added more rye flour in place of the wheat, I used 1 1/2 cup of white whole wheat AP flour and two cups of organic rye. I am sure glad I added that extra egg too, cuz this was dry and I could barely add all the flour, with the extra egg. I also added two TB spoons of caraway sseeds and one TB spoon of onion powder. It turned out good too, very rye flavored, which I enjoy! Ty for the great recipe Emeril!
    excellent recipe! I added homemade ghee instead of butter and the taste was phenomenal.  
    I used it to make homemade ruben sandwiches.
    A very easy bread recipe that has a hint of rye flavor, my 2 year old twins enjoyed this bread. 
    It is worth making if you refrain from expecting a traditional rye loaf. I will definitely make this 
    recipe again; it is good and it is simple.
    Excellent! I am new to the bread baking scene. After trying several this is the first recipe that produced a good looking loaf and a great tasting bread. I deviated slightly from the recipe and used unbleached all purpose flour. This one is a keeper!
    Maybe this does make a good bread, but I will never know. Instead of using my own judgement and adding the all-purpose flour gradually, it was added all at once like the recipe said. I ended up with a mass of dry crumbles that was more arid than a ball of sand, and even tried adding more melted butter to loosen up the dry mass. It did not work, and we ended up throwing it away. I use quality ingredients, so this was big a waste of time and money.
    I baked this bread for my husband and he loves it! It came out great. There is enough dough for just one bread pan which is perfect because we are not big bread eaters...1 loaf is plenty for us. I used honey instead of sugar.
    I was so impressed it was easy and the texture was great and it was wonderful, I will make it again and again. I am searving it tonight with Italian Spaghetti,meat sauce,salad and Emeril's caraway rye! Thank you sooooo much, I love food network!!!!!
    I think this was a very easy bread to make. It tasted pretty good. I have tried several other rye recipes in the past and they failed every time. By the time is rose I had way too much dough and had to trim some off. The texture was spot on, not too soft, not too hard/crusty. The egg wash on top gave it a very pretty sheen. I did modify this recipe a little bit the second time I made it, by adding a little more rye flour (I substituted a half the all purpose flour for more rye flour and added almost twice the amount of caraway seeds- and the taste was spot on the second time. But even " as is" it's a decent, light-tasting rye bread, perfect for sandwiches and very good lightly toasted in the oven. Definitely try it out!
    you state to preheat the oven 1 hour before baking time/ before second rising. That must be very confusing to new bakers.  
    "Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. 
     
    Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan. 
     
    Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times." 
     
    As far as flavor the bread is on it's second rising so I can not rate that part.
    Easy directions with great results. My cooking time was only 30 minutes at 350 degrees. Results were incredible. Now I'm ready for Sourdough.
    What an excellent recipe! The prep time was a little too long but the end result was totally worth it. Thanks for sharing your recipes with us!
    The recipe is very easy to follow. I just really enjoy to making it . And plus it was my very first bread I ever made.. Thanks for the recipe, Emeril. Waiting for more recipe to born...
    I could not get this bred to rise. I make homemade bread for our household every week, so I'm not sure what went wrong with this one. I did exactly what the instructions told me to the first time, taking the temp of the milk before adding the yeast to make sure it wasn't too hot, and it did not rise. The second time, I wisked the milk/yeast etc mixture and let it sit to make sure the yeast was working. It bubbled alright, but when I made the dough and let it set for several hours, it still didn't rise. I'm not sure what to try next, but my husband loves rye bread and this seemed like a good recipe. Wish it had worked.
    This is the first bread recipe that I have made with my KitchenAid and it turned out great. The crust and texture are perfect and it tastes so good it may not make it 'til morning. Will definitely make it again. I forgot to yell "Bam" however. Thanks Emeril!
    This recipe seems to repeat itself on the "Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour." part. I did that once, and it turned out just fine. I also used rye and wheat flour instead of AP flour to avoid bleached flour, and it tasted great. I also misted it with water and covered it in sesame seeds half way through. Yummy!
    Nope, he meant 2 rises....one hour when you get the dough made and then another hour after you put it in the pan.
    In this recipe it says to put the egg in with the first few ingredients but at the end it refers to THE EGG to brush the bread with before baking. Which is it if two eggs are used why doesn't it say TWO instead of one. I am in the process of making this bread as I write...it's in the oven. I used the egg in the mix and another egg for the outside, I wonder if anyone else had a question about this. FYI I never heard of egg in bread.
    Lots of breads have egg in them, one of the most famous being Challah. One egg goes in the bread dough and one gets brushed on to the outside of the loaf.
    I made this yesterday; who knew it was rye bread? Can't tast anything
     except flour.
     
     Boy am I disappointed!!!
    I was asked to make Rye Bread for a dinner at church. I had never made Rye bread before and I didn't have a recipe. Thanks to Food Network and Emeril it was as easy as pie...or should I say bread. This recipe was simple to follow, didn't take a lot of extra ingredients that other Rye Bread recipes call for and best of all it tasted great.
    Thank you Emeril for giving a glimpse of the wonderful world of breadmaking!
    Light, good flavor, and easy to make!
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