Rye Bread

Rye Bread

Servings1 loaf
Prep Time7 hours 20 minutes
Bake Time45 minutes





To Make Sponge

  • In a large bowl whisk all ingredients together until well combined; set aside in a warm place for about 10 minutes.

To Make Dough

  • Meanwhile, in another large bowl combine rye and all-purpose flours, caraway seeds, yeast and salt.
  • Sprinkle this flour mixture over sponge mixture and cover bowl tightly with plastic wrap and set aside in a warm place for about 3 to 4 hours to ferment.
  • With a dough hook attachment beat the dough for about 2 minutes at low speed then 10 minutes at medium speed.
  • Dough should look smooth and elastic. (If kneading by hand turn dough out on to floured board and knead for about 10 minutes until smooth and elastic)
  • Cover dough and let rest for about 20 minutes then place into a clean, oiled bowl.
  • Rub top of dough with a little oil; cover bowl with plastic wrap and let rise for about 1 to 1 ½ hours.


  • Knead dough for about 5 minutes then return to bowl: cover and let rise for another hour.
  • Preheat oven to 450°F.
  • Shape dough into a loaf shape. Place on an oiled baking sheet. Cut 3 or 4 slits in top of loaf from side to side. Sprinkle with caraway seeds if desired.
  • Bake for 10 minutes at 450°F then lower temperature to 400°F bake for about 30 to 35 minutes or until golden brown and sounds hollow when tapped on base.
  • Allow to cool completely on wire rack.
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