Light Rye Bread Recipe

This light rye bread recipe is one of the first rye bread recipes that I made. The bread is filled with the flavor of caraway. The texture is firm and a little springy. It’s great for sandwiches!

Course Bread Machine Recipes

Cuisine American

Keyword rye

Servings slices per two-pound loaf of bread

Calories 154kcal

Equipment

Ingredients

1 ½ cups water
2 1/2 cups bread flour
1 1/2 cup light rye flour (white rye flour is fine too)
3 Tablespoons brown sugar packed
2 Tablespoons caraway Seeds
1 Tablespoon vital wheat gluten
2 teaspoons vital wheat gluten (Not a typo; add both amounts. My recipe software requires me to split the total this way.)
2 teaspoons salt
2 Tablespoons olive oil
1 Tablespoon active dry yeast

US Customary - Metric

Instructions

This makes a two-pound loaf of bread. Use the basic or white setting with medium crust.
Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first. With my bread machine, as with many others, you add the liquid first.
Make sure you check on the dough after five or ten minutes of kneading. Open the bread machine and look at the dough. It should be a smooth, round ball. If it’s too dry add liquid a teaspoon at a time until it looks right. If it looks too wet, add flour a tablespoon at a time until it looks right.

Notes

This makes a two-pound loaf of bread. Use the basic or white setting with medium crust.

This recipe was developed and tested using US customary measurements. Metric measurements are calculated automatically.

Nutrition