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Homemade Rye Bread Recipe

Homemade Rye Bread

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

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  • 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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  • on February 15, 2013

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    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.

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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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