Easy Bread Machine Rye Bread Recipe
This easy Bread Machine Rye Bread recipe delivers a soft, flavorful loaf with a perfect balance of earthy rye and light sweetness—no kneading required! Made with bread flour, rye flour, and caraway seeds, it’s the perfect recipe for sandwiches, toast, or serving alongside hearty meals.
Ingredients
- 1 ¼ cup warm water 260g
- 2 tablespoons unsulfured molasses 50g
- 2 tablespoons brown sugar 25g
- 2 tablespoons vegetable oil 25g
- 1 teaspoon coarse kosher salt 7g
- 1½ cup bread flour 200g
- 1 cup dark rye flour 113g
- ¾ cup whole wheat flour 95g
- 1 tablespoon caraway seeds 8g
- 2 teaspoons bread machine yeast 8g
- margarine or butter for brushing crust
Instructions
Bake In The Bread Machine:
- Combine the liquid ingredients: 1 1/4 cup warm water, 2 tablespoons cooking molasses, 2 tablespoons lightly packed brown sugar, 2 tablespoons neutral cooking oil, and 1 teaspoon coarse kosher salt in the baking pan of your bread machine.
- Layer the dry ingredients as follows; 1 1/2 cup bread flour, 1 cup rye flour, 3/4 cup whole wheat flour, 1 tablespoon caraway seeds, 2 teaspoons instant or bread machine yeast.
- Place the baking pan into the bread machine and select your whole wheat, dark crust cycle.
- Place the baking pan into the bread machine. Select Whole Wheat, Dark Crust, and 2 lb Loaf options. If your machine does not have all these settings, simply select the Whole Wheat setting.
- Allow the bread machine to bake.
- Remove the bread pan from the bread machine. Overturn the baked loaf onto a wire mesh cooling rack. It’s important to get to your machine as soon as possible once it beeps complete to avoid it kicking into keep warm mode, this will dry out your bread and make it less than pleasant.
- Baste the top of your loaf with softened butter or margarine and a pastry brush. This step is optional, but it makes for a softer more visually appealing crust. I prefer to brush my loaves.
- Allow the bread to cool completely (if possible, I know it’s hard!) before cutting.
Bake In The Oven:
- Follow steps 1-2 as you would if baking in the bread machine. Place the baking pan into the bread machine and choose the Dough cycle.
- Once the dough cycle is complete, turn the dough onto a lightly floured surface and shape into loaves, then transfer it to a greased 9×5″ loaf pan.
- Cover loaf pan with a clean kitchen towel and allow to rise for 45- 60 minutes, or until domed in the baking pan – about 45 minutes. Near the end of the rise time, preheat the oven to 350f.
- Bake your homemade rye bread at 350f for approximately 40 minutes or until golden brown on top. You can check the doneness with an instant read thermometer – the internal temperature should be 195- 200f.
- Turn baked loaf out onto a wire mesh cooling rack, then using a pastry or basting brush, brush the top with softened butter.
Notes
Batch:
This recipe makes 1 2lb loaf. Please ensure that your bread machine has the capacity to work with a 2 pound loaf before baking.Storage:
Once your rye bread is fully cooled, pop it into a sealed plastic bag and store it at room temperature. It’ll stay fresh for 2–3 days. Freezing a Whole Loaf:To freeze, wrap the loaf tightly in plastic wrap, then again in aluminum foil to prevent freezer burn. Freeze for up to 3 months. When you’re ready to enjoy it, let the loaf thaw at room temperature for a few hours—no need to unwrap it until it’s fully defrosted. Freezing Slices:
For easy, grab-and-go portions, slice the cooled loaf and lay the slices in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. This way, you can pull out just what you need. Toast or let thaw at room temperature and you’re good to go!
substitutions + variations
Recommended Equipment + Ingredients
Nutrition
Serving: 1sliceCalories: 181kcalCarbohydrates: 33gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 236mgPotassium: 159mgFiber: 3gSugar: 6gVitamin A: 3IUVitamin C: 0.1mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!