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Simple, delicious, all purpose rye bread | www.craftycookingmama.com

Rye Bread

A wonderful all-purpose, basic rye bread. Dense but soft and loaded with flavor. Makes great loaves or rolls. Simple & delicious!
Prep Time 2 hrs 30 mins
Cook Time 45 mins
Total Time 3 hrs 15 mins
Course Breads &amp, Muffins
Servings 3 loaves


  • 1 1/2 cups warm water 110°F
  • 2 packages of dry yeast or 2 1/4 teaspoons x 2
  • 1 cup warm milk
  • 1/3 cup molasses
  • 3 tablespoon oil
  • 1 tablespoon salt
  • 2 large eggs
  • 3 tablespoon caraway seeds
  • 4 cups rye flour
  • 4 1/2 cups all-purpose flour + extra for dusting & kneading
  • 1-2 tablespoon melted butter OPTIONAL


  • I use a stand mixer for this recipe, but you can just as easily do this by hand. Rye dough is sticky stuff, so plan to flour your hands & work surface often.
  • Dissolve yeast in warm water. I combine the two in my mixer and mix with dough hook until dissolved.
  • Add milk, molasses, oil, salt, eggs, caraway seeds and flours.
  • Using mixer & dough hook, mix on slow/medium speed for 6 - 8 minutes. If you're kneading by hand, knead for about 10 minutes.
  • Place dough in a large greased bowl. Cover with a kitchen towel and let rise in a warm, draft free spot for about an hour. The dough should double in size.
  • Flour your hands and work surface. Shape dough into 3 loaves. I use greased loaf pans and free form the loaves. You can also shape the dough into rolls if you'd like.
  • You can dust the tops of loaves with flour before rising OR brush with melted butter prior to baking (after rise).
  • Cover again and let rise for an hour. The loaves will double in size.
  • Preheat oven to 350° F. I prefer to use a baking stone, so preheat stone if using.
  • Slash tops and brush with butter (if using).
  • Place free form loaves on baking stone or place loaf pans in preheated oven.
  • Bake loaves for about 45 minutes, rolls for about 12 minutes. Loaves should sound hollow sounding when tapped.
  • Transfer bread to cooling rack. Cool, slice and enjoy. Store in an airtight container or bag. Rye stays delicious for days - I actually prefer it the day after baking.
  • If you're not going to bake 3 loaves of bread right away - you can store left over dough in the fridge, covered, for about a week.
  • Enjoy :)