Rye Bread Recipe
Last Updated on November 7, 2021 – Originally posted on July 9, 2017
We really enjoy rye bread. This recipe makes bread that’s firm, but it’s also soft and moist.
Rye is a cereal grain that contains a good amount of fiber. The Man of The House really doesn’t enjoy whole wheat bread, however, he likes rye bread. So rye bread is a good choice for us in terms of nutrition.
Vital Wheat Gluten
This rye bread recipe uses vital wheat gluten.
Not familiar with this ingredient? It looks like flour, but it’s basically powdered gluten. It helps the bread to rise.
I adore dark rye bread. This black rye bread recipe makes a hearty loaf that has a nice rye flavor. It’s great for corned beef sandwiches and it goes well with soup or stews.
Rye Bread Instructions
This is for a two-pound loaf using the basic/white or wheat cycle with medium crust.
Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. With most machines, you add the liquids first.
Make sure you check on the dough after five or ten minutes of kneading. It should be a smooth, round ball. If it’s too dry add liquid a teaspoon at a time until it looks OK. If it looks too wet, add flour a tablespoon at a time until it looks OK.
Rye Bread Recipe for the Bread Machine
Again, this recipe is for a two-pound loaf of bread. You can use either the basic/white or the wheat cycle with medium crust.
1 1/3 Cups water
3 Tablespoons olive oil
2 2/3 Cups bread flour
1 1/3 Cups dark rye flour
3 Tablespoons vital wheat gluten
3 Tablespoons brown sugar, packed
2 teaspoons caraway seeds
1 teaspoon salt
1 1/4 teaspoon active dry yeast
This makes a two pound loaf. Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (With my Zo I add the liquids first.)
I used the basic setting for this, however you could also use the wheat setting if you’d like.