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Bohemian Rye Bread

A soft, mild light rye bread with a hint of licorice.
Yield 1 loaf



  • 1 1/3 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 4 teaspoons granulated sugar
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon caraway seeds
  • 1 teaspoon table salt
  • 2/3 cup plus 1 tablespoon water (120-130°F)
  • 1 tablespoon vegetable oil
  • 1 cup medium rye flour
  • 1 egg white (slightly beaten, for egg wash)


  • In stand mixer bowl, combine 1 cup bread flour, yeast, sugar, fennel seeds, caraway seeds, and salt. Add warm water and oil to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Beat on medium speed for 4 minutes.
  • Switch to dough hook attachment. Gradually stir in rye flour and enough remaining flour to make 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. Shape into round loaf. Place on lightly greased cookie sheet. Cover; let rise in warm place until indentation remains after touching.
  • Preheat oven to 375°F.
  • If desired, slash top 2 or 3 times with very sharp knife in a decorative pattern and brush with slightly beaten egg white. Bake for 40 to 45 minutes until the loaf sounds hollow when tapped. Remove from pan; cool before slicing.


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