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Light Caraway Rye Bread For the Bread Machine

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Rye Bread for the Bread Maker literally takes 5 minutes to put together and is so much tastier than store bought!

There are several types of rye bread. Each bread is suitable for a different purpose.

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This light rye bread is great for sandwiches, toasting and just eating warm out of the oven!

Slices of rye bread on wooden cutting boardPin
Light Caraway Rye

Look at the gorgeous texture this bread has! It is so firm, yet airy! The crust is nice and crunchy too.

I hate the bread you by at the grocery stores now. It does not even resemble bread. There is no flavor or texture. Just empty calories, in my personal opinion.

This homemade rye bread is great for traditional sandwiches like the Reuben Sandwich or a simple ham and cheese with spicy brown mustard. It’s also fantastic toasted with a slathering of butter on top.

2 loaves rye bread, one in baking tinPin

The Origins of Rye Bread

It may be due to my German heritage that I am crazy for rye bread.

According to the NY times, the quote on the wall outside of the Berlin baker’s guild’s directors office is, “Holy and eternal is bread. It keeps you from hunger and misery. The Creator himself gave it to us. He who dishonors bread dishonors life itself.”

Rye bread, in particular, is beloved in Germany. Light rye, dark rye or pumpernickel, they all have a different flavor and purpose.

What you need for light rye

  • water
  • vegetable oil or olive oil
  • egg
  • salt
  • white sugar or light brown sugar
  • rye flour
  • white bread flour
  • vital wheat gluten
  • caraway seeds
  • yeast

What you need for dark rye (pumpernickel)

  • water
  • vegetable oil
  • blackstrap molasses
  • salt
  • rye flour
  • bread flour or substitute all purpose flour
  • whole wheat flour
  • vital wheat gluten
  • dry milk powder
  • caraway seeds
  • cocoa powder
  • yeast
Ingredients for making rye bread. See recipe below for details.Pin

Making bread without a bread machine isn’t difficult, but using a bread machine frees up your time to do other things.

3 slices rye bread on bamboo cutting boardPin

Making Rye Bread in a Bread Machine

For dough only

  1. Add water to machine insert.
  2. Then add oil and eggs.
  3. Next salt.
  4. and sugar.
  5. Then bread flour,
  6. rye flour,
  7. vital wheat gluten.
  8. Finally add yeast. Make an indentation in the flour and add the yeast in the hole. Then set machine on the dough cycle.
  9. Let it go until the bread is done kneading and rising.
Step by step process photos for rye bread. See recipe below for details.Pin

Baking bread in oven

  • Carefully remove the bread pan from the machine so that you don’t get burned.
  • When the dough is finished, remove it to a bowl, coated with oil and roll dough around. Punch dough down. Cut the dough in half and shape into loaves, if doing 2 pounds of dough.
  • With the seam side down, place each half in an oiled 5″x 9″ loaf pan. Cover with a dry clean kitchen towel and let rise in a warm place for 45 minutes to 1 hour, until loaves have risen to the top of the bread pans.
  • Let dough rise until doubled. Preheat oven.
  • Place bread pans in oven. Bake.
  • Once bread is done, (See tips below.) Cool on wire rack for 10-15 minutes. Remove from bread pans and continue to cool on rack until cool.
  • Once bread has risen place in the center of a preheated 350°F oven. Bake for approximately 30 minutes until golden brown and internal temperature is approximately 190°F.

Pro tip: Turn your oven on low heat and place the bread near the vent for the oven. Then cover it and let it rise. Do not place the pan directly under the vent, just near it. Turn the pans around occasionally to get even rising. The bread will rise faster.

I always just run the dough cycle for bread because I don’t like a square bread with a hole in one end from the paddle. You can cook the bread in your machine, if you would prefer.

Sliced cut off of a loaf of rye bread on a wooden cutting board.Pin

Running the bread through a bread cycle

  • To bake the bread in your machine, add all of the ingredients in the order given. When adding the yeast, make a small dent in the flour and pour the yeast in the depression.
  • Start your machine on the rye bread setting, if your machine has one. If it does not refer to your machine’s owners manual.
  • Let the bread machine finish the baking cycle.
  • Carefully remove the bread pan from the machine so that you don’t get burned.
  • After about 10 minutes, remove bread and the paddle. Cool on wire rack.

Tips for testing bread doneness

  • Sight. Is your bread golden brown?
  • Rap test. Rap the bread in the center with your knuckle. If the bread sounds hollow, it’s done.
  • Temperature. All breads should be cooked to 190°F / 90°C
whole loaf rye breadPin

If you have a newer bread machine, and you like the shape of the bread, by all means, go ahead and cook it in your bread machine, as well!

To make it by hand or with a stand mixer.

Alternately, you can do this rye bread by hand, or in your mixer, as well.

The mixer with a dough hook will do all of the work that the bread machine will do, except rise and bake the bread.

  • Follow the steps above for the bread machine, instead placing ingredients in the mixer bowl.
  • With dough hook attached, knead dough about 5 minutes until smooth and soft dough forms.
  • Divide dough and shape into loaves.
  • With the seam side down, place each half in an oiled 5″x 9″ loaf pan. cover with a dry kitchen towel and let rise in a warm place for 45 minutes to 1 hour, until loaves have risen to the top of the bread pans.
  • Once bread has risen place in the center of a preheated 350°F oven. Bake for approximately 30 minutes until golden brown and internal temperature is approximately 190°F.

To make the bread by hand, use the above steps to make it in the mixer except the dough should be kneaded for 15-20 minutes until dough is smooth and silky.

How to store bread

Since fresh homemade bread has no preservatives, it will not last as long as store bought breads.

Always store fresh bread in a close paper bag on the counter at room temperature. Never refrigerate bread. Never store in a plastic bag. That will ruin the crust texture. Bread will store on the counter for 2-3 days.

If bread gets a bit hard, you can lightly sprinkle the crust with water. Wrap in aluminum foil. Heat it in the oven at 250°F / 120 °C for about 5 minutes. It will get nice and soft again.

If bread gets too hard, don’t throw it away. Make homemade croutons.

For longer storage, wrap bread in freezer paper and then place it in a large freezer plastic bag. Can be frozen 2-3 months.

whole loaf rye breadPin

Other Delicious Bread Recipes

Tools I Use to Make Rye Bread

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Check out the wonderful home made Reuben Sandwiches that we made with this tasty rye!

Also this YouTube Video will take you through the step by step assembly of these great sandwiches!

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If you have any questions or comments, please ask in the comment section below. We’d love to hear from you.

I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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Slices of rye bread on cutting board.Pin

Rye Bread For the Bread Machine

Rye Bread for the Bread Maker literally takes 5 minutes to put together and is so much tastier than store bought!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
4.92 from 25 votes
Print Pin Rate
Course: Breads
Cuisine: American
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 16 slices
Calories: 148kcal
Author: Beth Neels
Cost: $2

Ingredients

ingredients Light Caraway Rye Bread

Ingredients Dark Caraway Rye

Instructions

For light or dark rye

  • Place all ingredients in Bread Machine in the order given. Water should be between 105°F / 40°C and 110°F / 43°C so I usually make sure the water is at least 115°F / 46°C because it will cool down when you are putting the rest of the ingredients together.
  • I never cook the bread in the bread maker because I hate the shape of loaf and the paddle hole ruins the appearance so I place the bread maker on the ‘dough only’ setting.
  • When the dough is finished, remove it to a bowl, coated with oil and roll dough around. Cut the dough in half and shape into loaves.
  • With the seam side down, place each half in an oiled 5″x 9″ loaf pan. cover with a dry kitchen towel or plastic wrap and let rise in a warm place for 45 minutes to 1 hour, until loaves have risen to the top of the bread pans.
  • Once bread has risen place in the center of a preheated 350°F / 175°C oven. Bake for approximately 30 minutes until golden brown and internal temperature is approximately 190°F / 85°C.
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Video

Notes

You can substitute brown sugar for white sugar.
You can substitute melted butter or olive oil for the vegetable oil.
 
Tips for yeast breads:
You can “bloom” yeast in water or milk and sugar to see if it is still active. Liquid should be very warm.
Always check package of yeast for recommended temperature of liquid, different types and brands bloom best at different temps.
Don’t rush the rising process. Dough should be doubled in the pan.
Rise dough in a warm spot, covered with a clean kitchen towel. I usually turn the oven on low and place the rising dough near the exhaust of the oven. Not directly under the exhaust, but on top of the stove.
General Baking Tips:
Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
Always measure liquid ingredients with liquid measuring cup
Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.

Nutrition

Calories: 148kcal | Carbohydrates: 27g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 222mg | Potassium: 75mg | Fiber: 2g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 1.5mg
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Originally Published 04/2016 Updated with new content 1/22/2022

65 Comments

      1. 3 stars
        I followed your instructions to the letter, including just using the bread maker to make the dough, but it turned out like chocolate coloured soup. I still haven’t put it in the oven yet, so will see if it turns out OK and let you know.

  1. 5 stars
    Rye bread is one of my favorites. Always thought it would be so fun to have a bread machine and finally might get myself one.

    1. i just had to replace my 30 year old bread maker because it died and I missed having one! Thanks for checking out the recipe Matt.

  2. 5 stars
    There is nothing more comforting than smelling this bread baking in the oven! Thank you for sharing this tasty, easy bread recipe!

  3. Hi, do you go by measuring cups for water and flour, or by grams. My conversion from cups to grams is :rye flour 195 grams, bread flour 456 grams and water 314 grams.
    Thanks for replying.
    I’m watching hydration %

    1. Hello Paul. The water measurement should be liters I presume, which would be .35 liters. There is an automatic conversion on the recipe card. In red. The flours are rye 153 gr and 375 for white flour. It also says 333 grams for water. According to the automatic conversion. I hope that helps!

      1. Beth what I was trying to say that conversion from cups to metric is not correct. I assume you used cups to make the bread.
        Thanks

        1. I use dry measure cups for the dry ingredients and liquid cups for the water. In my understanding, that is where the conversion gets hinky. Let me ask a friend in France. Maybe she can help.

        2. Hey Paul. The water is definitely 325 ml. I just checked on my measuring cup. The rye flour 150g and the bread flour 375g

    1. You can use your bread machine to bake it. The settings will totally depend on your machine. For my machine I would just select the size of bread I am making. Usually 2 lbs for me.

  4. Excellent . Left vital gluten and caraway seed out. Put it on dough only in bread machine and baked it in the oven. Also added half of 1/3 more water. Brushed it with cold water before I put it in the oven. Nice and crusty. 👍

    1. Yes. I love the crust on this bread! Good to know that you left the gluten out. It’s hard to find sometimes. Thanks for your comment!

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