Rye Bread made from Scratch

March is the perfect month to make Reubens. You will see a rise in Corned Beef being sold in restaurants and also at the grocery store. Whenever I see Corned Beef for sale in the meat department, I always pick it up and store it like a squirrel in our freezer. Just last week, my parents came over for dinner and we had Reubens on homemade Rye Bread. There have been many foods, as a child, that I hated for the simple fact that my dad said it first. I am proud to say, my dad ate sauerkraut yesterday and LOVED it on a Reuben. “Sauerkraut made the sandwich”, I do believe were his words. How cool is that?! Thanks dad, and I am proud of you for trying sauerkraut! But despite what my mom says, I am 100% behind you on not wanting to try beets.

Monica and Family around table eating and making Reubens

Disclosure
Published March 17, 2022
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Rye Flour

Rye bread has a district flavor, color and taste. Being from the Midwest, Rye bread was always a staple on your plate at a Friday Fish Fry. For example, I remember going to restaurants as a kid and having that swirl Rye Bread on my plate with its delicious smell. When doing research for the perfect Rye flour, Bob’s Red Mill brand was the #1 choice of most home bakers. Being familiar with this brand, I was assured that this flour would be my go-to to make Rye bread.

Additionally, to Rye flour, Rye bread is not complete without carraway seeds. Caraway seeds are a relative of the carrot and have been known to help with digestive health since the time of the ancient Romans, Egyptians and Arabs. As a result, if you are deciding to make Rye bread from scratch, do not forget to add the Caraway seeds!

hand holding caraway seed container to season Rye Bread dough

Rye Bread Recipe

Ingredients

1 1/4 cups warm water, 110 degrees
1 1/2 tsp Molasses
1 Tbsp oil
2 1/4 tsp Active Dry Yeast
1 3/4 cup flour
1 cup Bob’s Red Mill Organic Dark Rye Flour
1 Tbsp Caraway Seeds
1 1/2 tsp salt

all ingredients to make rye bread on countertop

Directions

1. Warm 1 1/4 cup water in a microwaveable safe measuring cup, then pour into the bowl of a KitchenAid mixer. I made two loaves of Rye bread, so the second loaf started in a Pyrex measuring up, where the yeast and molasses mixed into warm water.

Pyrex measuring cup with warm water and yeast and molasses on countertop

2. To the warm water, add 1 1/2 tsp Molasses and 2 1/4 tsp yeast and then let it rest for 5 minutes. The first loaf of Rye bread started its process in the bowl of my KitchenAid mixer.

KitchenAid mixer with yeast and warm water to make Rye bread

3. Next add the remaining ingredients to the mixing bowl and mix until the dough pulls away from the side of the bowl, around 4 minutes. This includes oil, flour, caraway seeds, Dark Rye flour and salt.

4. Turn the dough on a clean countertop and shape into a ball, then place the dough into an oiled bowl, then cover the bowl with plastic wrap and let rest for 1 hour to allow the dough to double in size.

Let the dough rise again

5. After the Rye dough has doubled, gently punch it down and then fold the edges in on itself working all around the dough ball. Then, flip the dough ball so the seam is down, recover the bowl and let rest 15 more minutes.

6. Turn the dough out onto a clean and lightly floured counter, then shape into a loaf. To shape a loaf, flatten the dough into a rectangle and roll it on itself lengthwise, then fold the two ends in.

7. Spray a 4 X 8 loaf pan with non-stick spray and place the Rye into the pan, then cover and let rest for an additional 1 hour.

8. Preheat your oven to 350 degrees.
9. Finally, place the bread in the oven and bake for 30 minutes or until the internal temperature reaches between 180-200 degrees.

baked rye bread with thermometer reading 181 degrees

10. Remove the Rye bread from the oven and cool on a wire rack before finally cutting into the bread.

two rye bread loafs resting on wire rack

Recipe for Rye Bread

Ingredients

1 1/4 cups warm water, 110 degrees
1 1/2 tsp Molasses
2 1/4 tsp Active Dry Yeast
1 Tbsp oil
1 3/4 cup flour
1 cup Bob’s Red Mill Organic Dark Rye Flour
1 Tbsp Caraway Seeds
1 1/2 tsp salt

Rye Bread Directions

1. Warm 1 1/4 cup water in a microwaveable safe measuring cup, then pour into the bowl of a KitchenAid mixer.
2. To the warm water, add 1 1/2 tsp Molasses and 2 1/4 tsp yeast and then let it rest for 5 minutes.
3. Next add the remaining ingredients to the mixing bowl and mix until the dough pulls away from the side of the bowl, around 4 minutes.
4. Turn the dough on a clean countertop and shape into a ball, then place the dough into an oiled bowl, cover the bowl with plastic wrap and let rest for 1 hour to allow the dough to double in size.
5. After the Rye dough has doubled, gently punch it down and then fold the edges in on itself working all around the dough ball. Then, flip the dough ball so the seam is down, recover the bowl and let rest 15 more minutes.
6. Turn the Rye dough out onto a clean surface and then shape into a loaf.
7. Spray a 4 X 8 loaf pan with non-stick spray and place the Rye into the pan, then cover and let rest for an additional 1 hour.
8. Preheat your oven to 350 degrees.
9. Finally, place the bread in the oven and bake for 30 minutes or until the internal temperature reaches between 180-200 degrees.
10. Remove the Rye bread from the oven and cool on a wire rack.

Published by Monica's Scratch Kitchen

I have not always had the skills to cook and bake from scratch. As a young wife, I bought every meal frozen or boxed and presented it to my husband with a flourish, believing myself a decadent cook. As our budget shrunk, and our family grew, I looked for ways to stretch our money to nourish our kids with the best for their hungry appetites. Hoping to find recipes and meals that they would love to eat. Through the last 5 years, I have learned so many cooking and baking lessons, and experienced many wins and failures. Come along with me on this journey as I share my recipes that work, how to make them on the cheap, and my tips and tricks to get my kids to eat homemade deliciousness! I will also share updates to our house that we have done in the last year since our move. With one income, we do most of the work ourselves and with amazing family and friends to help out, cutting costs but keeping style and money in the bank! I am a wife and mother of 3 boys and 1 princess. When I was a kid, I remember being asked what I wanted to be or do when I grew up. My response was, "a mom", and I am proud to grow up and be a mom to 4 amazing kids! Samuel is 11, Matthew is 8, Levi is 4, and Elliana is almost 2. We have been blessed to have kids who love to explore foods, to try new recipes, and enjoy helping us around the house. With 4 kids, you better believe they help clean! My husband Tyler and I have been married almost 13 years. We love our kids, we love outdoors, camping, canoeing, grilling, watching movies, and just hanging out making memories. A few years ago I gifted Tyler with his own "menu" book, where we write meals and foods we have loved to eat. Weekly our family decides what our meals will be and I make up a grocery list with what we need. It literally is my favorite chore! I love to shop, so shopping for food on a budget is my biggest win! Thank you for taking the time and visiting my site, Subscribe so you do not miss a post! Keep coming back to hear about new recipes, updates on our home, fun times with our kids, and how to make homemade deliciousness! ~Monica

3 thoughts on “Rye Bread made from Scratch

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