Easy Rye Bread

READY IN: 6hrs 55mins
YIELD: 2 loaves


  • Starter
  • 235
    g bread flour (approx. 2 cups, 1.85 cups exactly)
  • 200
    g rye flour (2 cups)
  • 5
    g yeast, Active dry (1 tsp.)
  • 40
    g sugar (1/3 cup)
  • 10
    g malt drink powder (1 T, non-diastatic, source King Arthur Flour, Baker's Catalog)
  • 725
    g water (725 ml, 3 cups)
  • Flour Mix
  • 700
    g bread flour (5.5 cups)
  • 5
    g yeast, Active dry (1 tsp.)
  • 20
    g salt, Kosher (1 T plus 1 tsp.)
  • 30
    g caraway seeds (4 T)
  • 15
    g vegetable oil (15 ml, 1 T)


  • Weigh out ingredients for the starter in your mixing bowl and whisk together. They should be the consistency of pancake batter.
  • Measure out the remaining bread flour into the mixing bowl with starter (on top of starter).
  • Make two wells in the dry bread flour, add the salt and caraway seeds in one, the yeast in the other.
  • Place mixing bowl on its stand, cover (loosely with plastic wrap or a lid), and let ferment for 1-4 hours. The yeast will become active during this time.
  • Measure out vegetable oil and reserve until ready for use.
  • After the preliminary ferment, add oil to bowl and mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.
  • Turn the dough out onto a greased countertop (olive oil or Pam Spray works well).
  • Knead into a ball (1 minute) and place into a dough riser lightly coated with oil. Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.
  • Preheat oven with a pizza stone to 450°F Be sure that the stone and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it.
  • Turn bread dough out onto a lightly floured countertop and divide into two pieces.
  • Form loaves and place them on a sheet of parchment paper that is roughly the same size as your pizza stone.
  • Cover** and let rise for 45-60 minutes.
  • After rising, slash the tops of the loaves using a serrated knife.
  • Place the rolls in the oven using a pizza peel.*** At the same time, put a cup of ice on the cookie sheet to humidify your oven.
  • Bake at 450 F for 15 minutes. Reduce heat to 400 F and continue baking for another 40 minutes. If your oven has a convection bake setting, switch to convection for the last 10 minute of baking.
  • Cool on wire racks and enjoy!
  • *If you are not ready to form the loaves after the first rise, you can punch the dough down and let it rise again until doubled in size. **I use a plastic storage container that is designed to store things under my bed. It is the perfect size and keeps my dough safe from cats, dogs and other critters. ***An inverted cookie tray works in a pinch. ****If smaller loaves are desired, divide dough into four pieces and reduce baking time by 10 minutes.