This recipe makes a balanced sandwich bread that's soft but hearty enough for sandwiches and toast. With a blend of rye and whole wheat flours, this isn't the dense or heavy rye you might expect - it's light with just the right amount of tang and sweetness. It can be made by hand or with a stand mixer. If you're apprehensive about using yeast, I share step-by-step photos and tips to guide you.
A great loaf
Making rye bread at home is easier than most people think, and the results blow store-bought versions out of the water. The mix of flours (especially the white bread flour) and the buttermilk keeps the crumb tender and moist. Plus, you control exactly what goes into your bread - no preservatives or mystery ingredients.
This bread is very different from the rustic ones I grew up eating, with a good rye flavor and more character than commercial sliced breads with rye. It's easy to make and absolutely delicious, with a fantastic crumb.
It's especially good for a pastrami sandwich, of course, but also pairs well with a plate of beet-cured salmon or classic gravlax, as well as charcuterie and cheese boards.
Testing Notes
- Use finely milled rye and whole wheat flours. The more similar to bread flour, the better. It makes all the difference when it comes to a soft crumb and texture.
- Use bread flour. It has more gluten and helps the loaf develop a breadier texture as opposed to being very soft and cakey. That said, it does work with all-purpose flour, though it's not my recommendation.
- Rye flour naturally creates a stickier dough than all-wheat breads. Resist adding too much extra white flour - a slightly tacky dough is normal and will produce a better texture.
- The key to great rye bread is not overworking the dough - rye flour doesn't develop gluten the same way wheat flour does, so gentle handling is crucial.
- Make sure the buttermilk is at room temperature before mixing, as cold dairy can slow down yeast activity.
- The caraway and fennel seeds give it that classic deli-style flavor, but you can omit them for a simpler flavor that appeals to everyone, especially if you have picky kids at home.
- For the dough to rise and double in size, it's essential to place the bowl in a warm, not cold, space. I sometimes wrap the bowl in a blanket (or even a sweater!) if the kitchen is too cold. The time frame is very important, because if the dough takes too long to rise, it loses some of its strength and will not bake well.
- Allow the bread to cool down completely before slicing it to avoid clumping.
FAQ
For sandwich bread, King Arthur Flour's Dark Rye, Central Milling dark rye flour or Bob's Red Mill Dark Rye are excellent choices. Dark rye flour has more flavor and character than light rye while still being mild enough for everyday sandwich bread.
If you want something even milder, King Arthur's Medium Rye has a nice balance - it gives you that distinctive rye taste without being too assertive. Light rye flour works too, but you'll get less of the characteristic rye flavor that makes the bread special.
Wrap cooled bread in plastic wrap or store in an airtight container. It stays fresh for 3-4 days at room temperature and freezes beautifully for up to three months.
How to Make Sure Yeast Works
- Check expiration date: Replace if expired.
- Visual check: Should be beige to light brown and granular/powdery. Avoid if grayish, clumpy, or discolored.
- Smell test: Should have a mild, slightly sweet smell. Strong or unpleasant odors indicate it's bad.
Proofing test: Mix ½ teaspoon sugar in ¼ cup warm water (comfortable to touch). Sprinkle ½ teaspoon of dry yeast on top and stir gently. Wait 5-10 minutes until you start to see some activity. Fresh yeast will foam and bubble more; instant bubbles less than active dry yeast.
Golden Rule: When in doubt, buy new! It's better to be safe than to have your baked goods fall flat and be inedible.
Process steps
This is a straightforward dough, and a stand mixer with the dough hook is recommended for kneading. But you can knead it by hand (and I still do sometimes). You need counter space and some patience as the dough comes together; it's pretty sticky at the beginning and feels like it will never come together.
Yeast mixture
It acts as a sort of sponge and ensures the yeast is bubbly and working as it should.
Wet mixture
This is the first preparation, before adding all the flours. It resembles gingerbread due to the malt (or molasses) and flours, which darken when in contact with liquids.
If kneading with a stand mixer, use the mixer bowl.
White flour + seeds
Add them in parts as you knead.
The dough will be very sticky but will become more supple with each turn. And it will firm up after it rises and doubles in size.
If kneading by hand, a dough scraper is a handy tool.
First rise
Oil or grease the bowl, and then turn the dough so that all sides are coated with oil. This, and covering the bowl, prevents the top layer from drying.
If your kitchen is cold, choose a warm (not hot) room, or it will take too long to proof (rise).
Ready to form
The dough should double in size, noticeably. If it doesn't move much after 30 minutes, it means the room is too cold.
Roll the dough
Use a rolling pin or pat it with your fingers until you have a rectangle as long as the loaf pan you'll be using.
Lightly flour the surface to prevent sticking, but don't overdo it. You want to preserve a slightly sticky dough.
Formed loaf
Roll as you would cinnamon rolls, pinching the seams with each turn so the dough is tight without air pockets.
Final rise
Place the dough, seam side down, in the prepared pan and let it rise again before baking.
Again, choose a warm (not hot) room, or it will take too long to proof (rise).
Before baking
After proofing, the dough will be puffed and almost reach the top of the pan.
This type of bread doesn't require an egg wash before baking. If you want, brush it with water and sprinkle some seeds on top to create a crust.
Baking
The bread will turn golden brown, puff and dry.
How do you know when it's done? The top will be firm to the touch, dry, and the bottom will be colored and sound hollow if you lightly tap it with your knuckles.
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Homemade Rye Sandwich Bread
Ingredients
- 1 tablespoon active dry yeast
- ¼ cup warm water
- 1 cup rye flour, finely milled
- 1 cup whole wheat flour, finely milled
- 2 teaspoons salt
- ¾ cup buttermilk, at room temperature
- 2 tablespoons malt syrup, or molasses
- 1 tablespoon honey
- 2 tablespoons sunflower oil, or other vegetable oil
- 2 teaspoons caraway seeds, crushed or coarsely ground, optional
- 1 teaspoon fennel seeds, crushed or coarsely ground, optional
- 1 cup bread flour, or all-purpose flour
Instructions
- Grease one 9x5 inch (23x13cm) loaf pan. Set aside.
- In a small bowl mix 1 tablespoon active dry yeast and ¼ cup warm water and let foam for a few minutes while you prepare the next step.
- In the bowl of a stand mixer (or a large bowl if kneading by hand), add 1 cup rye flour, 1 cup whole wheat flour, 2 teaspoons salt, ¾ cup buttermilk, 2 tablespoons malt syrup, 1 tablespoon honey, 2 tablespoons sunflower oil and yeast mixture. Mix with a wooden spoon until the mixture integrates. Attach the dough hook and mix at medium to low speed until a shaggy dough is formed.
- Add 2 teaspoons caraway seeds and 1 teaspoon fennel seeds, if using, and 1 cup bread flour, a few tablespoons at a time.
- Knead for 6 to 8 minutes at medium speed, until the dough is elastic but not too stiff. If it's too sticky, add a few more tablespoons of bread flour, but don't overdo it. It needs to retain some stickiness. If kneading by hand, lift and fold it onto itself until it comes together. At first, it's extremely sticky and messy, but it will firm up with each turn. A dough cutter or bench scraper is a good tool for this part.
- Transfer the dough to an large oiled bowl, turning to grease on all sides. Cover with plastic wrap and let rise until doubled, about 1 hour. Depending on the temperature of your kitchen, it can take more time.
- Gently punch the dough down, transfer it to the floured counter and knead for a minute. Form a rectangle and roll it to form a loaf (like cinnamon rolls), pinching the seams with each turn so there are no air pockets.
- Place it in a loaf pan that is lightly floured or sprinkled with oats. Slightly flatten the top with your hand to level the dough, cover with a clean kitchen towel and let it rise until almost doubled, 1 to 1 ½ hours.
- About 20 minutes before baking, preheat the oven to 375ºF (190ºC).
- Bake the loaf for about 40 minutes, until the top is dry and firm to the touch, and the bottom sounds hollow when lightly tapped with your fingers.
- Let cool on a wire rack, and run a smooth-bladed knife if any parts are stuck to the sides before removing the bread from the pan. Invert onto a wire or cooling rack and let cool completely before cutting to avoid clumping.
Notes
Bread is adapted from an old version of the New Complete Book of Breads.
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