Go Back Email Link

Hearty Rye Bread

A quick and easy rendition of classic rye bread made with beer for that special sour rye flavor.
bread image
Yield 1 loaf


  • 2 1/2 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 3 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon orange zest
  • 1 cup beer
  • 3 tablespoons vegetable oil
  • 1/2 cup rye flour


  • In stand mixer bowl, add 1 cup bread flour, yeast, and other dry ingredients, except rye flour; mix well. In saucepan or microwave-safe dish, heat beer and oil to 120-130°F. Add to flour mixture. Using a paddle attachment, beat on medium speed for 4 minutes.
  • Switch to dough hook attachment. Gradually stir in rye flour and enough of the remaining bread flour to form a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7-inch rectangle. Starting with longer side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place on lightly greased cookie sheet. Cover; let rise until indentation remains after touching.
  • While dough is rising, place an 8-inch pan on lowest rack of oven and preheat to 450°F.
  • With very sharp knife, make 2 or 3 diagonal slashes across top of loaf. Carefully fill the 8-inch pan with about 2 cups boiling water (use oven mitts). Reduce oven temperature to 400°F and place loaf on cookie sheet on rack above water. Bake 40 to 45 minutes. Remove from cookie sheet; cool before slicing.


Get Bread Machine Method here.