Rye Bread

Rye bread has a distinct character—hearty, earthy, and just fragrant enough with caraway to give it its signature flavor. It’s the bread you want for deli classics like a Reuben, piled high with corned beef, sauerkraut, and Swiss, though it’s just as good fresh from the oven smeared with salted butter or alongside a bowl of soup.

While making rye from scratch can seem a bit intimidating, this version keeps things simple while still delivering everything you want from a classic loaf: a sturdy, golden crust, a soft but substantial crumb, and just the right amount of caraway seeds. It fills the kitchen with the best aroma as it bakes—and freezes beautifully too.

You’ll need instant or rapid-rise yeast, lukewarm water, honey, salt, bread and rye flour, caraway seeds, butter, egg white, and kosher salt. The rye flour provides that characteristic nutty, earthy flavor and dense crumb, while the bread flour supplies the necessary protein and gluten to give the loaf a sturdy, chewy structure. The caraway seeds are what give the bread its classic, unmistakable deli-style aroma and a little pop of earthy flavor in each bite.

Step 1: Mix and knead. In the bowl of a stand mixer fitted with a dough hook, combine the yeast, water, and honey. Add the salt, bread flour, rye flour, caraway seeds, and butter. Mix on low until moistened, then increase to medium-low and knead until the dough is smooth and elastic, about 8 minutes.

Step 2: First rise. Scrape the dough onto a lightly floured surface and knead briefly into a ball. Place in a large oiled bowl, turning once to coat. Cover tightly with plastic wrap and let rise in a warm spot until doubled, about 1½ to 2 hours.

Pro Tip: To tell if your dough is truly ready, use the “finger poke” test. Gently press two fingers about an inch into the risen dough; if the indentations remain and don’t spring back, the dough has reached its peak volume and is ready to be shaped.

Step 3: Shape the loaf. Punch down the dough and turn it onto a lightly floured surface. Flatten it into an 8 x 10-inch rectangle. Starting from a short end, roll the dough into a tight log, tucking the edges in as you go to build surface tension. Pinch the seam and ends closed, then gently roll the log back and forth to even it out to approximately 9 inches long by 3½ inches wide. Place seam-side down on a parchment-lined baking sheet and cover loosely with greased plastic wrap.

Pro Tip: Building surface tension is the secret to a tall loaf. When rolling the log, pull the dough toward you slightly on the parchment paper to tighten the “skin” on top; this prevents the bread from spreading out.

Step 4: Second rise and prep. Let rise until puffy and about 50 to 75% larger, about 45 minutes to 1 hour. Meanwhile, preheat the oven and place an empty pan on the bottom rack for steam. Before baking, brush with the egg white and sprinkle with caraway seeds and salt, then slash the top vertically about ½-inch deep.

Pro Tip: Use a very sharp knife or a lame for the vertical slash. A quick, confident stroke prevents the dough from dragging and allows the bread to expand nicely in the oven without cracking at the base.

Step 5: Bake. Place the baking sheet on the middle rack and carefully pour 1 cup of hot water into the empty pan. Quickly close the oven door. Bake at 425°F for 25 minutes, then reduce to 375°F and bake for 10 to 15 minutes more. The loaf is done when deep golden brown and the internal temperature reaches 200 to 205°F. Transfer bread to a wire rack and cool completely before slicing.

Store the cooled bread in an airtight bag or foil at room temperature for up to 3 days. For longer storage, slice and freeze in a freezer-safe bag for up to 3 months.

Pro Tip: Don’t rush the cooling process. While it’s tempting to slice into hot bread, rye needs time to “set” its internal structure. If you cut it too soon, the inside can turn gummy.