{"slug":"rye-bread","collection":"recipes","is_recipe":true,"visibility":"public","title":"Rye Bread","description":"A hearty single loaf of rye bread with caraway seeds, molasses, and a golden crust, simple enough to knead by hand.","body_md":"\nA delicious 1-loaf rye bread that is simple enough to kneed by hand.\n\n## Source\nhttp://www.thecrepesofwrath.com/2017/01/30/beginners-rye-bread/\n\n## Change Log\n\n-   Reduced salt\n-   Swapped molasses for honey\n\n## Equipment\n\n-   One 4-1/2 x 8-1/2 inch loaf pan.\n\n## Ingredients\n\n-   7 grams (2¼ teaspoons) active dry yeast\n-   1 cup + 2 tablespoons warm water (about 110-115° F)\n-   1½ tablespoons molasses- divided into ½ tablespoon and 1 tablespoon\n-   30 grams (2 tablespoons) unsalted butter, melted\n-   1 tablespoon caraway seeds, plus more for topping\n-   10 grams salt\n-   255 grams (9oz) (480ml / 2 cups) all-purpose flour, plus more for dusting\n-   160 grams (1¼ cup) rye flour\n-   1 egg white, for brushing\n\n## Instructions\n\n### Yeast\n\n1.  In a large bowl, sprinkle **yeast** over 60ml (¼ cup) of **warm water**.\n2.  Add in **½ tablespoon molasses** and whisk until the yeast\n    dissolves.\n3.  Let the mixture stand for about **5 minutes**, until foamy.\n\nAfter 5 minutes...\n\n4.  Add in and mix to combine:\n    -   Remaining water\n    -   Molasses\n    -   Melted butter\n    -   Caraway seeds\n    -   Salt\n\n### Combine with flours and first rise\n\n1.  Gradually add in **rye** and **all-purpose** flours, one cup at a\n    time, until the dough comes away from the sides of the bowl and\n    forms a sticky ball (add more warm water if too dry).\n2.  Knead the dough on a floured surface for about **5 minutes**.\n3.  Shape into a ball and transfer to a large buttered/oiled bowl.\n4.  Cover tightly with plastic wrap, and set in a warm place to rise for\n    about **1 hour**, or until **doubled in size**.\n\n### Prepare loaf pan and second rise\n\n1.  Butter a 4-1/2 x 8-1/2 inch loaf pan and set aside.\n2.  When the dough has risen, **punch it down** and on a lightly floured\n    surface\n3.  Roll the dough into a 7 x 7-inch square, then fold it into thirds,\n    and pinch the ends to seal.\n4.  Place the dough, seam-side-down, in the loaf pan and brush with egg\n    white.\n5.  Sprinkle the top of the dough with caraway seeds.\n6.  Spray a piece of plastic wrap with cooking spray and place it on top\n    of the dough.\n7.  Let stand for **45 minutes to 1 hour**, until the dough touches the\n    plastic wrap.\n\n### Bake\n\n1.  Preheat oven to **450° F**.\n2.  Once heated to 450° F, reduce temperature to **400° F**.\n3.  Remove plastic wrap from loaf pan, place in oven, and bake for\n    **45-55 minutes**, rotating the pan halfway through baking, until\n    the top is golden brown.\n4.  Turn out bread onto a cooling rack.\n5.  Let cool a least **30 minutes** before slicing.\n\n\n## Notes\n\n- **Unit repair (2026-07-30):** the ounce figures here were placeholders rather than conversions — small weights had been written \"(1oz)\", middling ones \"(2oz)\" or \"(3oz)\", regardless of the actual gram value. The gram weights are correct and are unchanged; only the bogus ounce fragments are removed. A spoon or cup measure sharing the same parentheses is kept, since that one is real.\n\n","draft":false,"servings":"1","prep_time":"20 minutes","cook_time":"55 minutes","total_time":"3 hours","source_name":"The Crepes of Wrath","source_url":"http://www.thecrepesofwrath.com/2017/01/30/beginners-rye-bread/","created_at":"2021-08-02T21:13:16Z","updated_at":"2026-07-30T22:14:58.378209Z","categories":["Bread"],"tags":["Caraway Seeds","Rye","Yeast"],"methods":["Baked"],"ingredients":[{"section":"","items":["-   7 grams (2¼ teaspoons) active dry yeast","-   1 cup + 2 tablespoons warm water (about 110-115° F)","-   1½ tablespoons molasses- divided into ½ tablespoon and 1 tablespoon","-   30 grams (2 tablespoons) unsalted butter, melted","-   1 tablespoon caraway seeds, plus more for topping","-   10 grams salt","-   255 grams (9oz) (480ml / 2 cups) all-purpose flour, plus more for dusting","-   160 grams (1¼ cup) rye flour","-   1 egg white, for brushing"],"parsed":[{"raw":"-   7 grams (2¼ teaspoons) active dry yeast","qty":7,"unit":"g","item":"active dry yeast"},{"raw":"-   1 cup + 2 tablespoons warm water (about 110-115° F)","qty":1,"unit":"cup","item":"+ 2 tablespoons warm water"},{"raw":"-   1½ tablespoons molasses- divided into ½ tablespoon and 1 tablespoon","qty":1.5,"unit":"tbsp","item":"molasses- divided into ½ tablespoon and 1 tablespoon"},{"raw":"-   30 grams (2 tablespoons) unsalted butter, melted","qty":30,"unit":"g","item":"unsalted butter","prep":"melted"},{"raw":"-   1 tablespoon caraway seeds, plus more for topping","qty":1,"unit":"tbsp","item":"caraway seeds","prep":"plus more for topping"},{"raw":"-   10 grams salt","qty":10,"unit":"g","item":"salt"},{"raw":"-   255 grams (9oz) (480ml / 2 cups) all-purpose flour, plus more for dusting","qty":255,"unit":"g","item":"all-purpose flour","prep":"plus more for dusting"},{"raw":"-   160 grams (1¼ cup) rye flour","qty":160,"unit":"g","item":"rye flour"},{"raw":"-   1 egg white, for brushing","qty":1,"item":"egg white","prep":"for brushing"}]}],"servings_int":1,"qc":{"status":"passed","last_checked_at":"2026-07-30T22:17:44.782383Z","checked_by":"claude-code","standard_version":"2026-07-29","findings_count":0,"stale":false}}