Bread Machine Rye Bread
This bread machine rye bread is rich, flavorful, and perfectly textured with classic caraway seeds sprinkled all throughout the loaf. This is the kind of bread that elevates any sandwich into a deli-style masterpiece and it makes amazing toast for dunking in hearty soups.
As the author of The Ultimate Bread Machine Cookbook, I almost always have a loaf of fresh bread baking away in my kitchen.
Once you've mastered the basics like white bread, Italian bread, and steakhouse brown bread, you'll be excited to start playing with specialty flours like my favorite rye flour blend.
Homemade rye bread in your bread maker is easier than you might think. The trick is all in getting the proper ratio of liquid to flour with just the right level of sweetness so the bread rises properly.
Rye breads tend to bake up shorter and squatter in the bread machine since they have less gluten than wheat flour. The preset baking times of a bread maker aren't always a good match for rye bread dough.
I've developed this recipe as a 2-pound loaf that will perfectly fill your bread pan so that you can get as much rye bread as possible out of one baking session. I was able to slice 12 slices from our loaf which was just perfect for sandwich night!
Why This is the Best Recipe
- Big Deli Flavor, Minimal Effort: Just measure and dump all the ingredients into your bread machine pan and press start! You get all that delicious rye bread flavor with minutes of work.
- Perfect for Sandwiches: Let the loaf cool and it will slice like a dream. Pile it high with your favorite deli meats and cheeses or toast it for dunking in hearty soups.
- Seeds or No Seeds: Obviously I love ours with caraway seeds but they are optional. If you prefer a seedless rye bread you can simply leave them out.
Ingredients
- All-Purpose Flour: Using all-purpose flour helps give the bread structure and a lighter texture.
- Rye Flour: This specialty flour is often sold in smaller bags at specialty food stores. You can also order it online. I love King Arthur's rye flour and use it in all my baking.
- Molasses: This helps give the rye bread a deeper color and a deliciously sweet flavor.
- Caraway Seeds: I love seeded rye bread but if you don't you can simply leave these out.
- Brown Sugar
- Canola Oil
- Kosher Salt
- Active Dry Yeast: I use Red Star yeast in all my bread recipes. You do not need to buy "bread machine yeast" specifically but if that's what you have on hand it will work in this recipe.
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Bread Machine Tips
As the author of The Ultimate Bread Machine Cookbook, I'm very passionate about baking homemade bread with a bread maker.
If you're curious and wondering if a bread maker is worth it, not only do I think the answer is yes but I've reviewed the most popular bread machine for beginners.
For this recipe, I used my Cuisinart bread machine because I love how easy it makes uniform loaves for slicing.
Add the Wet Ingredients First
As with all my bread machine recipes, you'll start by adding the wet ingredients first.
Add the water to your bread machine pan fitted with the paddle attachment.
Then measure the canola oil and add it to the pan. Now when you measure the molasses it will easily slide right off your measuring spoon.
Add the Dry Ingredients
Then add the dry ingredients right on top!
I always weight my flour on a food scale because the ratio of flour to liquid is essential for a perfect rise.
Add the all-purpose flour, the rye flour, and then add the brown sugar, kosher salt, and caraway seeds.
Dig a shallow well in the center and add the yeast there. This helps ensure perfect mixing.
Baking Instructions
Place the bread pan back in the bread machine.
Select the 2-pound loaf setting and the WHOLE WHEAT program. Then select the darkness setting for the crust. I baked mine on the standard dark setting on my Cusinart.
Press Start.
Keep an eye on the dough as it mixes for the first few minutes. It should form a soft, slightly tacky ball. If it is too wet, add 1 - 2 tablespoons of flour as needed.
When the bread is finished baking, remove it from the bread pan and let it cool completely on a wire rack before slicing.
Make Ahead Tips
Baked rye bread will keep well in a bread bag at room temperature for 2 - 3 days.
If you want to store it longer, you can slice the loaf completely and place it in a freezer friendly storage bag. Grab a slice or two as you need and toast them directly from the freezer.
Variations
If you love rye breads, I think you'd also love my lighter caraway rye bread from my cookbook, The Ultimate Bread Machine Cookbook. It's on page 26.
Serving Suggestions
Rye bread is always the perfect pick for a pastrami or corned beef sandwich. I love to use it for my turkey reuben sandwiches and my grilled ham and havarti sandwich.
It pairs really well with bold flavored soups like my sweet and sour cabbage soup or a Russian vegetable soup.
My dad always chooses rye bread toast for breakfast to pair with scrambled eggs and vegetables!
More Bread Machine Recipes
Looking for more bread maker recipes? Here are a few more I think you'll enjoy if you like baking with specialty wheats like whole wheat.
📖 Recipe
Bread Machine Rye Bread
Ingredients
- 1 1/4 cups warm water
- 1 1/2 tablespoons canola oil
- 2 tablespoons molasses
- 2 2/3 cups (365 g) all-purpose flour
- 1 1/3 cup (182 g) rye flour
- 2 tablespoons brown sugar
- 2 tablespoons caraway seeds
- 2 teaspoons kosher salt
- 1 teaspoon yeast
Instructions Start Cooking
- Add the ingredients to your bread machine's baking pan in the order they are listed starting with the wet ingredients on bottom and the dry ingredients right on top. If you measure the canola oil before the molasses, it will slip right out of the measuring spoon.
- Select the 2 pound loaf size and the WHOLE WHEAT program. Choose your desired crust color setting and then press START.
- Keep an eye on the dough as it mixes. In about 5 minutes of mixing, it should form a soft ball that's slightly tacky but not sticky. Add 1 - 2 tablespoons of flour if it is too wet.
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My neighbor Betha has one of these. She works as a teacher and she says it looks wide.