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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4.0 40
I tried this recipe twice and had no success.  I tried it adding the flour slowly and all at once.  It seems that there is not enough liquid to support the amount of flour.  I'm not an expert baker by any means but did graduate from the CIA. item not reviewed by moderator and published
FINALLY I HAVE A GREAT RECIPE FOR RYE BREAD! Mah (big kiss) Emeril! You are the best! Thank You! item not reviewed by moderator and published
I am not sure what I did wrong. The dough never rose as I followed the directions. Does it have to be bleached flour vs unbleached flour? item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Is there ANY rye bread recipe that uses ONLY rye flour? I want to get away from the white flour. Any suggestions? item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
Well, I treid the breasd and it did not rise at all. Weird. item not reviewed by moderator and published
You could use coconut oil and coconut milk. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I too am allergic to dairy and use goats milk and either goat butter or Earth Balance spread. item not reviewed by moderator and published

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