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Bread Machine Rye Bread

Homemade rye bread recipe for the bread machine. Delicious hearty bread for sandwiches, or serve with soup or chili.
Yield 1 loaf



Small Loaf (1-pound bread machine)

  • 3/4 cup water
  • 1 tablespoon molasses
  • 1 tablespoon unsalted butter
  • 1 1/2 cups bread flour
  • 2/3 cup rye flour
  • 1 tablespoon brown sugar, packed
  • 3/4 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon whole caraway seeds
  • 1 1/2 teaspoons Red Star Quick Rise Yeast

Medium Loaf (1 1/2-pound bread machine)

  • 1 cup water
  • 2 tablespoons molasses
  • 2 tablespoons unsalted butter
  • 2 1/2 cups bread flour
  • 1 cup rye flour
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon salt
  • 4 teaspoons unsweetened cocoa powder
  • 1 1/2 teaspoons whole caraway seeds
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Quick Rise Yeast


  • Have water at 80ºF and all others at room temperature. Place into the pan in the order recommended by manufacturer. Select a basic cycle and medium/normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool on wire rack.

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Review & Comments

Wendy | Reply

5 stars
This needed a full extra cup of water (I live pretty much at sea level). Once that was sorted, the result was absolutely delicious with a lovely crumb.

Red Star Yeast | Reply

Hi Wendy – The flour absorption can vary depending on many factors. So glad you enjoyed the bread!
Happy baking!

Paul | Reply

5 stars

Paul | Reply

5 stars
I just tried this recipe with a couple substitutions and my wife called first thing this morning to tell me I needed to buy fixings to make Reuban sandwiches!

I used my 100% rye sourdough starter, switched molasses for the malt, reduced the flour and water by half, and used only 1 teaspoon of yeast for the “starter.” I subbed 1 teaspoon of expresso for the cocoa, but followed the recipe from there. I used the Sourdough setting on my machine and the bread came out almost perfect.

I could find the caraway seeds, so I didn’t add any until my wife told me where they were, so after the second rise, I sprayed the loaf and sprinkled some on top.

The loaf rose well and baked well all the way through, despite the somewhat wet dough. The crust was perfectly browned, the crumb wasn’t open but had a regular structure with small holes throughout—just right for sandwiches. I could have eaten the whole loaf with just some butter.

This recipe really surprised me—bread machines generally do not fare well with heavier loaves, but this recipe baked up perfectly. Give it a try!

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