How to Make Homemade Rye Bread

Step 1

In a large bowl, whisk together the flours, salt, instant yeast, and caraway seeds, if using. In a medium bowl, whisk together the water and the honey until the honey is dissolved. Add to the flour, followed by 1 tablespoon of the oil. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.

Step 2

Cover the bowl with a damp tea towel or a cloth bowl cover or plastic wrap and set aside in a warm spot to rise for 2 to 3 hours, until the dough has doubled in volume.

Step 3

Preheat the oven to 375ºF. Grease an 8.5×4.5-inch (or 9×5-inch) loaf pan generously with softened butter.

Step 4

When the dough has doubled, drizzle the remaining tablespoon of olive oil over the top and use your hand to rub the oil over the surface to coat. Use your hand again to release the dough from the sides of the bowl, then flip the ball over so that the oil side is down. Roll the dough into a coil or into a loaf shape, then transfer to your prepared pan seam side down. Watch this video for guidance.

Step 5

Let the dough rise on the countertop (preferably in a warm, draft-free spot) for 45 minutes to an hour or until the dough has risen significantly in the pan — it should be doming above the rim of the pan by about one inch. See photos for reference.

Step 6

Transfer the pan to the oven and bake for 45 minutes, or until the top is evenly browned. Remove the pan from the oven and turn the loaf out onto a cooling rack. Let the loaf cool for at least 30 minutes before slicing.