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New York Rye Bread

This dark and flavorful rye bread is especially delicious topped with deli cuts of meat and cheese. Don't forget to pass the mustard!
Yield 1 loaf




  • 2 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon fennel seed
  • 1 1/2 teaspoons caraway seed
  • 4 teaspoons cocoa (for baking)
  • 1 1/2 teaspoons instant coffee (granules)
  • 3 tablespoons buttermilk powder
  • 1 cup warm water (120-130°F)
  • 3 tablespoons vegetable oil
  • 3 tablespoons molasses
  • 1 cup rye flour


  • 2 tablespoons water (cold)
  • 1 tablespoon cornstarch
  • 1/2 cup water (boiling)


  • In stand mixer bowl, add 1 cup bread flour and other dry ingredients, except the rye flour; mix well. Add warm water, oil and molasses to flour mixture. Using a paddle attachment, beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir rye flour and enough remaining bread flour to make a firm dough. Knead until smooth and elastic, about 5to 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.
  • Prepare glaze: Dissolve cornstarch in 2 tablespoons cold water. Boil ½ cup water. Whisk cornstarch mixture into boiling water; continue stirring until it thickens. Cool to room temperature.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Allow dough to relax 5 minutes. Roll or pat to 12×5-inch rectangle. Starting with longer side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place on greased baking sheet. Cover; let rise until indentation remains after touching.
  • Preheat oven to 375°F.
  • Gently brush with cornstarch glaze. With razor or very sharp knife, slash lengthwise across top. Bake for 30 to 35 minutes until brown. For glossy crust, brush again with cornstarch solution immediately after removing from oven. Remove from pan; cool on wire rack.


Get Bread Machine Method here.

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Review & Comments

Sadie | Reply

5 stars
Best rye bread I’ve made so far, and I’ve tried several recipes. Great flavour. Neither the caraway seeds nor fennel is overwhelming. Soft, moist crumb. Nice rich colour from the cocoa and molasses. Dough was easy to mix and knead by hand. Both rises were longer than noted in the recipe. Bread was done (202°) in 28 minutes.

Jainie | Reply

5 stars
I have researched forever to find a really good rye bread recipe and this one is excellent. Traditional flavors and a fairly light texture

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