Classic Rye Bread

Vegetarian
Health score
2%
Classic Rye Bread
45 min.
16
225kcal

Suggestions


There's something truly special about the aroma of freshly baked bread wafting through your kitchen, and our Classic Rye Bread recipe is sure to become a beloved staple in your home. This vegetarian delight is not only easy to make but also packed with flavor, thanks to the earthy notes of rye flour and the distinctive crunch of caraway seeds. Perfect for sandwiches, toasting, or simply enjoying with a pat of butter, this bread is versatile enough to complement any meal.

In just 45 minutes, you can create a loaf that serves up to 16 people, making it an ideal choice for gatherings or family dinners. With a delightful balance of protein, fat, and carbohydrates, each slice offers a satisfying bite that will keep you coming back for more. The process of kneading the dough and watching it rise is not only therapeutic but also a rewarding experience that connects you to the age-old tradition of bread-making.

Whether you're a seasoned baker or a novice in the kitchen, this Classic Rye Bread recipe is approachable and forgiving. So roll up your sleeves, gather your ingredients, and get ready to impress your friends and family with a homemade loaf that’s sure to be the star of the table!

Ingredients

  • tablespoon yeast dry (two)
  • 2.3 cups water (110 degrees)
  • tablespoons honey 
  • tablespoons butter unsalted melted plus more for bowl, pans, and brushing
  • 2.5 cups rye flour 
  • 4.5 cups flour all-purpose plus more for surface and dusting
  • tablespoons coarse salt 
  • tablespoons caraway seeds plus more for sprinkling on top
  •  egg whites 

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • blender
  • plastic wrap
  • loaf pan

Directions

  1. Sprinkle yeast over 1/2 cup water.
  2. Add 2 teaspoons honey.
  3. Whisk until yeast dissolves.
  4. Let stand until foamy, about 5 minutes.
  5. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment.
  6. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey.
  7. Whisk flour with salt; add 3 cups to yeast.
  8. Mix on low speed until smooth.
  9. Mix in 2 tablespoons caraway seeds.
  10. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
  11. Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball.
  12. Transfer to prepared bowl; cover with plastic wrap.
  13. Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
  14. Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal.
  15. Transfer dough, seam side down, to pan. Repeat with remaining dough.
  16. Brush tops of loaves with egg wash (beaten egg white mixed with water), and sprinkle with caraway seeds. Preheat oven to 450 degrees. Drape loaves with plastic.
  17. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees.
  18. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes.
  19. Transfer to wire racks.
  20. Let cool slightly; turn out loaves.
  21. Let cool completely before slicing.

Nutrition Facts

Calories225kcal
Protein10.38%
Fat14.18%
Carbs75.44%

Properties

Glycemic Index
7.95
Glycemic Load
21.1
Inflammation Score
-3
Nutrition Score
8.1065217593442%

Nutrients percent of daily need

Calories:224.94kcal
11.25%
Fat:3.56g
5.47%
Saturated Fat:1.89g
11.8%
Carbohydrates:42.59g
14.2%
Net Carbohydrates:39.4g
14.33%
Sugar:3.52g
3.91%
Cholesterol:7.53mg
2.51%
Sodium:878.65mg
38.2%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.86g
11.72%
Manganese:0.64mg
32.02%
Vitamin B1:0.35mg
23.49%
Selenium:14.77µg
21.1%
Folate:75.94µg
18.98%
Fiber:3.19g
12.76%
Vitamin B2:0.22mg
12.68%
Vitamin B3:2.49mg
12.43%
Iron:2.19mg
12.16%
Phosphorus:80.96mg
8.1%
Copper:0.12mg
5.99%
Magnesium:20.56mg
5.14%
Zinc:0.67mg
4.47%
Potassium:115.87mg
3.31%
Vitamin B6:0.07mg
3.29%
Vitamin B5:0.28mg
2.76%
Vitamin E:0.35mg
2.33%
Vitamin A:90.19IU
1.8%
Calcium:17.09mg
1.71%
Vitamin K:1.29µg
1.23%