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–+ servings
Rye bread on a blue napkin with 2 slices cut.

Homemade Rye Bread Recipe

Rosemary Molloy
Learn to bake a simple heavenly loaf of homemade rye bread without the need for a mixer or dutch oven. A simple & delicious loaf.
5 from 4 votes
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Prep Time 20 minutes
Rising Time 15 hours
Total Time 15 hours 20 minutes
Course Breakfast, Lunch, Side Dish, Snack
Cuisine American
Servings 2 loaves
Calories 877 kcal

Ingredients
  

FOR THE POOLISH

  • ¼ cup water (lukewarm) (55 grams)
  • ⅓ teaspoon active dry yeast
  • ⅓ cup + 2 tablespoons all purpose or bread flour (55 grams)

FOR THE BREAD

  • ¾ cup water (lukewarm) (175 grams)
  • ¾ cup milk whole (lukewarm) (175 grams)
  • ½ teaspoon active dry yeast
  • 2¼ cups bread flour (290 grams)
  • 1¼ cups rye flour (light) (135 grams)
  • 1½ teaspoons salt

Instructions
 

FOR THE POOLISH

  • In medium bowl add the water and sprinkle the yeast on top, let sit for 5-10 minutes, then stir to combine. To the bowl add the flour, mix to combine, making sure all the flour has been incorporated. Cover and let rest at room temperature for 12 hours.

FOR THE BREAD

  • In large bowl add the water and milk, sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the poolish and mix together, add the flours and salt, mix well, incorporating all the flour. Cover and let rest for 30 minutes, then stretch & fold the dough a few times, let rest for 30 minutes, repeat the stretch and fold, let rest 30 minutes, repeat stretch and fold, rest for 30 minutes, stretch and fold for the last time. For a total of 2 hours.
  • Form the dough into a loaf or boule shape place in a lightly oiled pan, dust with flour, rice flour or semolina, cover and let rise in a warm draft free area for 1 hour or until doubled.
  • Pre-heat oven to 400F (200C).
  • Score the dough and bake for approximately 40 minutes. Move immediately to a wire rack to cool completely. Enjoy!

Notes

The bread can be baked in a dutch oven heat the dutch oven while the oven is pre-heating, then carefully remove and place the dough inside, or bake in a loaf pan. Add an empty cake pan at the bottom of the oven while pre-heating, before adding the bread add 1 cup of boiling water to the pan.
If you haven't cut your loaf yet, you can keep it on your counter at room temperature untouched. Once sliced, to avoid moisture loss and having your bread become stale quickly, wrap in plastic wrap or an airtight container and keep at room temperature for up to 4 days.
Freeze your loaf of rye once it has completely cooled. Either sliced or whole, keep wrapped tightly with plastic wrap and keep stored in a freezer-friendly bag for up to 3 months.

Nutrition

Calories: 877kcalCarbohydrates: 172gProtein: 31gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 1791mgPotassium: 569mgFiber: 13gSugar: 6gVitamin A: 151IUVitamin C: 1mgCalcium: 145mgIron: 3mg
Keyword Homemade bread, rye bread, rye bread recipe
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