This easy rye bread recipe<\/strong> has a soft, dense crumb, a lightly crisp crust, and balanced rye flavor. Using medium rye and bread flour, it makes two great sandwich loaves in just over 2 hours. The flavor is distinct but not overpowering\u2014perfect for sandwiches, toast, or hearty soups.<\/p>\n Proof Time<\/p>\n 1 hour 15 minutes<\/p>\n<\/div>\n Total Time<\/p>\n 1 hour 58 minutes<\/p>\n<\/div>\n Difficulty<\/p>\n Moderate, but very approachable. Similar to making standard sandwich bread.<\/p>\n<\/div>\n Calories *<\/p>\n 196 kcal per serving<\/p>\n<\/div>\n Technique<\/p>\n Bloom yeast, mix the flours, salt, oil, and water into dough. Knead, proof, shape two logs, proof again, and bake.<\/p>\n<\/div>\n Flavor Profile<\/p>\n Balanced rye flavor with a soft, dense, sliceable crumb and a lightly crunchy crust.<\/p>\n<\/div>\n<\/div>\n * Based on nutrition panel<\/em><\/p>\n<\/div>\n<\/div>\n I\u2019ve been perfecting this rye bread for years, and it\u2019s become my go-to recipe when I want that authentic deli-style sandwich bread. Unlike 100% rye breads that can be quite dense and crumbly, this recipe uses just the right ratio of rye to wheat flour to give you all that wonderful rye flavor while maintaining a soft, sliceable texture.\u00a0<\/p>\n It reminds me of the marble rye bread from my favorite New York delis, but without all the fuss of braided rye bread<\/a>!<\/p>\n The best part? This dough is forgiving and straightforward. If you can make sandwich bread<\/a>, you can absolutely make this rye bread. The slightly dense crumb holds up beautifully in sandwiches without falling apart, and it makes excellent toast.<\/p>\n<\/div>\n See the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div>\n Use these instructions to make the perfect rye bread every time! Further details and measurements can be found in the recipe card below.<\/p>\n Step 1: Bloom the yeast.<\/strong> In the bowl of a stand mixer, combine yeast and warm water. Whisk or stir with a fork and allow to sit undisturbed for 5-10 minutes, or until foamy (photo 1)<\/strong>.<\/p>\n<\/div>\n Step 2:<\/strong> Add rye flour, bread flour, kosher salt, and oil to the stand mixer bowl. Fit with the dough hook attachment and mix on low to incorporate until a cohesive dough forms (photo 2)<\/strong>.<\/p>\n Step 3: Knead the dough.<\/strong> Once a dough forms, increase the speed to medium-low and knead for 5 minutes. If your mixer is struggling, stop and let the dough rest for 10 minutes to hydrate the flour, then continue kneading on medium for 3 minutes. The dough should feel soft and supple (photo 3)<\/strong>.<\/p>\n Step 4: First rise.<\/strong> Remove dough from the mixer and place in a lightly oiled large bowl for the first rise or bulk proof. Flip the dough to coat the top with oil, then cover with a kitchen towel or plastic wrap. Let the dough rise in a warm spot for 45 minutes, or until doubled (photo 4)<\/strong>.<\/p>\n<\/div>\n Step 5: Start shaping.<\/strong> Divide the dough into two pieces, approximately 900g each. Working one piece at a time, take the side furthest from you and fold it down to the center. Rotate the dough 180 degrees and repeat by folding the other side down towards the center (photos 5 & 6)<\/strong>.<\/p>\n<\/div>\n Step 6: Thumb-fold shaping.<\/strong> Perform 2 thumb folds by wrapping the dough around the thumb of your left hand and sealing the edge with the heel of your right hand. Start this motion towards the right side and gradually move left, rolling and sealing as you go. The first thumb fold will not fully close the dough log. Perform one more thumb fold to fully create a cylinder or log shape (photos 7 & 8)<\/strong>.<\/p>\n Step 7:<\/strong> Place the log-shaped dough seam-side down in an 8-9 inch loaf pan sprayed with non-stick cooking spray. Repeat with the second piece of dough (photo 9)<\/strong>.<\/p>\n<\/div>\n Step 8: Final proof.<\/strong> Cover loosely with plastic wrap and allow to proof in a warm spot for 30-45 minutes, or until the dough has risen above the edge of the loaf pan in most places. Remember, there\u2019s minimal oven spring, so make sure it\u2019s adequately proofed.<\/p>\n Step 9: Bake.<\/strong> While the dough is in its final proof, preheat the oven to 375\u00b0F conventional (no fan). Bake in a preheated oven for 28-30 minutes until the crust is a light golden brown or an instant-read thermometer reaches 185\u00b0F.<\/p>\n Step 10: Cool completely.<\/strong> Remove the loaves from the oven and turn out immediately onto a cooling rack to cool completely before slicing (photos 10 & 11)<\/strong>.<\/p>\n<\/div>\n Store cooled rye bread in an airtight container or zip-top bag at room temperature for up to 5 days. The crust will soften over time, but the bread will stay fresh.\u00a0 Yes! Mix the ingredients in a large bowl until a shaggy dough forms, then turn out onto an unfloured surface. Knead by hand for 8-10 minutes until the dough feels soft and supple. It will be quite stiff at first, so be patient and use your body weight to work the dough. Let it rest for a few minutes halfway through if your arms get tired!<\/p>\n<\/p><\/div>\n This is completely normal! Rye flour lacks glutenin (the protein that creates elasticity), so the gluten network can\u2019t support large air bubbles or dramatic oven spring. The bubbles that do form escape through the top crust, creating that characteristic freckled appearance. This is also why you get a denser, more compact crumb\u2014which is exactly what you want for slicing and sandwich-making.<\/p>\n<\/p><\/div>\n You could increase the rye flour slightly (up to 6 cups rye, 3 cups bread flour), but be aware that the texture will become denser and more crumbly. The structure will also be weaker, making it harder to slice cleanly. For a stronger rye flavor without sacrificing texture, I recommend trying dark rye flour instead of medium rye, or adding a tablespoon of molasses. If you want 100% rye, try my German-style rye bread instead.<\/p>\n<\/p><\/div>\n Rye bread is incredibly versatile! Use it for classic deli sandwiches like Reubens, pastrami, or corned beef. Toast it and top with cream cheese and smoked salmon for breakfast. Serve slices alongside beef stew, borscht, or split pea soup. Or simply enjoy it toasted with butter and a sprinkle of flaky sea salt!<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n![\"Brown](\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/11\/rye-bread-recipe-brown-bread-slices.jpg\")
<\/figure>\n<\/div>\nWhy This is the Best<\/h2>\n
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Ingredients & Substitutions<\/h2>\n
![\"All](\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/11\/rye-bread-recipe-process-ingredients-countertop.jpg\")
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Variations<\/h2>\n
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![\"Slices](\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/11\/rye-bread-recipe-slices-leaning-against-loaf-e1763696203753.jpg\")
<\/figure>\n<\/div>\nProfessional Tips for Rye Bread<\/h2>\n
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How to Make Homemade Rye Bread<\/h2>\n
Recipe FAQs<\/h2>\n
For longer storage, slice the loaf and freeze individual slices or half-loaves wrapped in plastic wrap and placed in freezer bags for up to 3 months. Toast frozen slices directly from the freezer, or thaw at room temperature for sandwiches. This is exactly how I store my whole wheat sandwich bread too!<\/p>\n<\/p><\/div>\n![\"A](\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/11\/rye-bread-recipe-buttered-piece-of-bread.jpg\")
<\/figure>\nRecommended Bread Recipes<\/h2>\n<\/p>\n<\/header>\n
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