Rye Bread

Rye Bread

Servings1 loaf
Prep Time7 hours 20 minutes
Bake Time45 minutes





To Make Sponge

  • In a large bowl whisk all the sponge 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 flour and all-purpose flours, caraway seeds, yeast and salt.
  • Sprinkle this flour mixture over the sponge mixture and cover the bowl tightly with plastic wrap. 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 on medium speed.
  • Your dough should look smooth and elastic. (If kneading by hand turn dough out on to a 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.

Combine and Bake

  • Knead dough for about 5 minutes then return it to the bowl: cover and let rise for another hour.
  • Preheat oven to 450°F.
  • Shape the dough into a loaf shape and place on an oiled baking sheet. Cut 3 or 4 slits in the top of the 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 the base.
  • Remove the loaf from the oven and allow it to cool completely on a wire rack.


Indulge in the rich, hearty flavor of freshly baked Rye Bread with our traditional rye bread recipe. Made with a combination of Arrowhead Mills Organic Rye Flour and All-Purpose Flour, this bread is complemented by aromatic caraway seeds. Follow these step-by-step instructions to craft a delicious homemade loaf that’s perfect for sandwiches or enjoyed on its own. Store the bread in an airtight container or wrapped in plastic wrap to maintain its freshness.
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