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Homemade Rye Bread Recipe

Homemade Rye Bread

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Homemade Deli

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (24)

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Average Rating:

Total Reviews: 24

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  • on May 22, 2012

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    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!

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  • on April 28, 2012

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    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.

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  • on March 30, 2012

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    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.

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  • on March 06, 2012

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    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!!!!!

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  • on May 29, 2011

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    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!

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  • on October 21, 2010

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    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.

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  • on August 23, 2010

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    Easy directions with great results. My cooking time was only 30 minutes at 350 degrees. Results were incredible. Now I'm ready for Sourdough.

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  • on June 01, 2010

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    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!

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  • on March 24, 2010

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    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...

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  • on March 23, 2010

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    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.

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