Rye Bread: Traditional Recipe for Homemade Loaves
A dense, earthy European-style rye bread with caraway and dill seeds. Balanced 60/40 rye-to-wheat flour ratio, molasses sweetness, and extended fermentation create authentic bakery-quality loaves with deep, complex flavor.
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Servings: 24 servings
Calories: 110kcal
Ingredients
- 2 cups rye flour
- 1 1/3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons caraway seeds
- 1 teaspoon dill seeds
- 1/4 cup molasses
- 1 teaspoon active dry yeast
- 1 1/2 cups warm water (105°F/40°C)
Instructions
- Dissolve yeast in warm water with 2 tablespoons all-purpose flour; let rest 5 minutes. Add molasses and 1 cup rye flour, mix, and rest 1-2 hours until foamy.
- Combine remaining rye flour, all-purpose flour, caraway, dill, and salt in a bowl. Add starter mixture and 1/2 cup warm water; mix until no dry flour remains.
- Knead dough 8-10 minutes until smooth and elastic. Let rest 30 minutes, then knead again 3-4 minutes.
- Shape into 2 loaves and place in floured bowls. Cover and let ferment 2 more hours until doubled in size.
- Preheat oven to 375°F (190°C). Score loaves and bake 25 minutes. Rotate and bake 15 more minutes with a Dutch oven (optional) for crisp crust.
Notes
Use a Dutch oven for crisper crust. If time-sensitive, let ferment at warm room temperature (75°F/24°C). Store in a paper bag for 1-2 days, or freeze for longer storage.
Nutrition
Serving: 1g | Calories: 110kcal | Carbohydrates: 18g | Protein: 4g | Fat: 2g | Sodium: 400mg | Fiber: 2g | Sugar: 1g