Rye Bread For the Bread Machine

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4.34 from 3 votes

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

Course Breads

Cuisine American

Prep Time 5

Cook Time 3

Total Time 3 5

Servings slices

Calories 148kcal

Author Beth Neels

Cost $2

Equipment

Ingredients

ingredients Light Caraway Rye Bread

2 tablespoons Vegetable Oil
1 1/3 cup Warm Water
1 Egg
1 1/2 teaspoons Salt
2 teaspoons Sugar
1 1/2 cup rye flour
3 cup white bread flour
1/4 cup vital gluten
1 tablespoons caraway seed
2 teaspoons active dry yeast

Ingredients Dark Caraway Rye

1¼ cup water
1 tablespoon vegetable oil
1½ tablespoons molasses
1 teaspoon salt
1 cup rye flour
1½ cup bread flour
½ cup whole wheat flour
¼ cup vital gluten
3 tablespoons nonfat dry milk powder
1 tablespoon caraway seed
1 tablespoon cocoa
1½ teaspoon active dry yeast

US Customary - Metric

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.

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