Do-it-yourself Straightforward Rye Bread

This easy Rye Bread recipe combines the earthiness of darkish rye flour with the delicate sweetness of molasses, a contact of wealthy cocoa powder, and the aromatic notes of coriander and caraway seeds. Get able to get pleasure from a crusty, fragrant loaf with minimal effort.

Prep Time: 10 min | Cook dinner Time: 50 min | Resting Time: 12 hour | Whole Time: 13 hours | Servings: 1 loaf (12 slices)

Vitamin Details (for 1 slice):
Energy: 150 | Whole Fats: 1.5g | Sugars: 2g | Fiber: 5g | Protein: 6g


  • 2 cups rye flour*
  • 1 cup bread flour
  • 1 tbsp molasses
  • 2 tsp cocoa powder
  • 2 tsp coriander seeds
  • 2 tsp caraway seeds
  • 1 ½ tsp salt
  • 2 tsp on the spot yeast
  • 2 tsp vegetable oil
  • 1 cup heat water


  1. In a big mixing bowl, mix the darkish rye flour, bread flour, salt, on the spot yeast, cocoa powder, coriander seeds, and caraway seeds. Combine effectively to evenly distribute the components.
  2. In a separate bowl, combine the nice and cozy water with oil and molasses till dissolved.
  3. Pour the molasses combination into the dry components. Stir with a spoon or spatula till a sticky dough varieties and all of the flour is integrated. Be certain there are not any dry patches.
  4. Cowl the bowl with plastic wrap or a clear kitchen towel and let it sit at room temperature for a minimum of 12 hours. Throughout this time, the dough will rise and develop taste.
  5. After the resting interval, preheat your oven to 450°F (230°C). Place a big, oven-safe pot with a lid (equivalent to a Dutch oven) into the oven whereas it preheats. It will assist create a crusty loaf.
  6. Knead the dough for about 5 minutes till it turns into easy and elastic. Use the heels of your palms to push the dough away from you, then fold it again towards you, rotating it 1 / 4 flip every time.

  1. Form the dough right into a spherical ball. You are able to do this on a bit of parchment paper. Use heat-resistant parchment paper.
  2. Make a couple of shallow cuts on the highest utilizing a pointy knife.
  3. Fastidiously take away the recent pot from the oven. Watch out as will probably be highly regarded. Take away the lid.
  4. Use the parchment to carry the dough and place it within the pot. Be cautious and use oven mitts to deal with the recent pot. 
  5. Cowl the pot with the lid and return it to the oven. Bake for half-hour with the lid on.
  6. After half-hour, take away the lid and proceed baking for an extra 20 minutes, or till the bread is deeply browned and sounds hole when tapped on the underside.
  7. As soon as baked, rigorously take away the bread from the pot and let it cool on a wire rack earlier than slicing.

Be aware:

All sorts of rye flour will work for this recipe.

Video recipe: