Rye Bread
Votes: 3
Rating: 4.67
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My husband called this “the best rye bread I ever ate.” A nice, dense crumb, with a mild rye flavor. The sugar and honey make this loaf wonderfully addictive.
Servings
1 large loaf
Servings
1 large loaf
Rye Bread
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Print Recipe
My husband called this “the best rye bread I ever ate.” A nice, dense crumb, with a mild rye flavor. The sugar and honey make this loaf wonderfully addictive.
Servings
1 large loaf
Servings
1 large loaf
Ingredients
  • 1 1/4 cup warm water
  • 3 Tbsp honey
  • 1 Tbsp sugar
  • 2 1/4 tsp instant dry yeast
  • 1 3/4 cups all-purpose flour (King Arthur Unbleached)
  • Caraway (Optional, for top of loaf)
Servings: loaf
Units:
Instructions
  1. Place dry ingredients into bread machine. Then wet. (unless your manufacturer recommendations are different)
  2. Set on dough cycle. After bread dough is kneaded, check consistency – dough should be smooth and a bit wet. Not shaggy (although it will be shaggy during the first part of kneading)
  3. Let rise in bread machine for about 1 1/2 hours.
  4. Form into a ball, roll in caraway seeds let rise on a baker’s peel or baking sheet for about 30-45 minutes. To make it easier to remove from peel or baking sheet, sit the dough on caraway seeds. Meanwhile, preheat oven to 375F. Use a baking stone if you have one.
  5. Slash top of bread about 3 times. Cook for 45 minutes, or until done. Remove and let cool before slicing.”