Homemade Rye Bread

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Picture of Homemade Rye Bread Recipe Photo: Homemade Rye Bread Recipe
Rated 4 stars out of 5
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  • Read 28 Reviews
Total Time:
3 hr 15 min
Prep
30 min
Inactive
2 hr 0 min
Cook
45 min
Yield:
10 to 12 servings
Level:
Intermediate
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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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Newest Ratings and Reviews

Read all 28 reviews

  • on April 15, 2013

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    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!

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  • on March 21, 2013

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    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!

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  • on March 16, 2013

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    excellent recipe! I added homemade ghee instead of butter and the taste was phenomenal.
    I used it to make homemade ruben sandwiches.

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