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Cocktail Rye Bread

Cocktail Rye Bread
Want to make your own cocktail rye bread to pair with appetizers at your next party? This homemade version is simple and quick to make. Slice it up thin and serve it with your favorite dips and spreads.
Yield 4 small loaves
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Ingredients

  • 2 1/2 cups bread flour (divided)
  • 1 cup rye flour (divided)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1 1/4 cups warm water (120-130°F)
  • 1 teaspoon table salt
  • 2 tablespoons vegetable oil
  • 2 teaspoons molasses
  • 1 tablespoon caraway seeds (optional)

Instructions

  • In a large bowl or bowl of a stand mixer, combine 1 cup bread flour, 1/2 cup rye flour and yeast. Add warm water; stir to combine.
  • Add another 1 cup bread flour, remaining 1/2 cup rye flour, salt, oil, molasses and caraway seeds, if desired; stir with a wooden spoon, dough whisk or dough hook attachment until a soft dough forms.
  • Knead dough on a lightly floured surface for 10 to 12 minutes, adding up to 1/2 cup remaining bread flour as necessary to create a soft, elastic and slightly tacky (not sticky) dough; OR, knead dough in stand mixer with dough hook on low speed 5 to 8 minutes, adding up to 1/2 cup remaining bread flour as necessary to create a soft, elastic and slightly tacky (not sticky) dough.
  • Shape dough into a ball and place in a clean, lightly oiled bowl; turn to coat. Cover bowl with plastic wrap or a tea towel and let rise 45 minutes in a warm place until doubled.
  • Heat oven to 350°F. Punch down dough; divide into 4 equal pieces. Roll each piece into a 1-inch thick log. Place logs a couple inches apart on a parchment paper or silicone mat-lined baking sheet. Cover with a tea towel and let rise 20 to 30 minutes until doubled.
  • Uncover risen loaves and bake 25 to 30 minutes until golden brown and each loaf sounds hollow when tapped on the bottom. Transfer to a cooling rack to cool completely before slicing.

Notes

Recipe by Stephanie Wise.

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Review & Comments

Deirdre Westerhoff | Reply

When using a cocktail bread pan, measuring 13.75″ L x 2.75″ W x 2.75″ H, what adjustments need to be made to accommodate this recipe?

Red Star Yeast | Reply

Hi Deidre,

This has not been tested in this type of pan but I think the entire dough would fit into a cocktail pan of that size. The bake temperature would remain the same but the bake time will have be increased. Keep an eye on it after 30 minutes and bake until it is golden brown and the internal temperature is 195F.

Happy Baking!

Linda | Reply

Can I make dough in bread machine? Also I actually have a cocktail bread bread pan, will all of this dough fit in one pan?

Red Star Yeast | Reply

Hi Linda,

Yes you can certainly develop the dough in a bread machine. As for fitting in a pan it all depends on your pan size. The full recipe yields about a 1.5 lb loaf.

Happy Baking!

TK Garrett | Reply

5 stars
This recipe was simple, dough was easy to work with, and best of all – delicious. We love rye in our home and this recipe is a winner. Thank you Red Star!

Valerie Jackson | Reply

Can the cocktail rye bread recipe be used for full loaf instead of mini loaves? Or does bake best as 4 mini loaves?

Thanks,

Valerie Jackson

Red Star Yeast | Reply

Hi Valerie,

You can certainly make one loaf from this recipe. The rise time and bake time will need to be adjusted though. Keep an eye on the rise and the bake time should be around 35 to 40 minutes. We have another dilly caraway rye bread recipe that makes two bigger loaves you may want to check out. You can just eliminate the dill seed if you want it closer in flavor to the cocktail rye bread recipe.

Happy Baking!

Robin | Reply

5 stars
This recipe is so delicious and my family loves it! It’s often hard to find cocktail bread in the grocery store and this is very easy to make and tastes so much better!

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