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Classic Rye Bread
Recipe Summary
Yield: Makes 2 loaves
Ingredients
Ingredient Checklist
1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
2 1/4 cups warm water (110 degrees)
3 tablespoons plus 2 teaspoons honey
4 tablespoons unsalted butter, melted, plus more for bowl, pans, and brushing
2 1/2 cups rye flour
4 1/2 cups all-purpose flour, plus more for surface and dusting
2 tablespoons coarse salt
2 tablespoons caraway seeds, plus more for sprinkling on top
1 egg white
Gallery
Classic Rye Bread
Recipe Summary
Yield: Makes 2 loaves
Gallery
Classic Rye Bread
Classic Rye Bread
Classic Rye Bread
Recipe Summary
Yield: Makes 2 loaves
Recipe Summary
Yield: Makes 2 loaves
Yield: Makes 2 loaves
Makes 2 loaves
Ingredients
Ingredients
- 1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
- 2 1/4 cups warm water (110 degrees)
- 3 tablespoons plus 2 teaspoons honey
- 4 tablespoons unsalted butter, melted, plus more for bowl, pans, and brushing
- 2 1/2 cups rye flour
- 4 1/2 cups all-purpose flour, plus more for surface and dusting
- 2 tablespoons coarse salt
- 2 tablespoons caraway seeds, plus more for sprinkling on top
- 1 egg white
Directions
Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in 2 tablespoons caraway seeds. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush tops of loaves with egg wash (beaten egg white mixed with water), and sprinkle with caraway seeds. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.
Reviews (3)
Add Rating & Review
44 Ratings
5 star values:
9
4 star values:
18
3 star values:
12
2 star values:
4
1 star values:
1
Reviews (3)
Add Rating & Review
44 Ratings
5 star values:
9
4 star values:
18
3 star values:
12
2 star values:
4
1 star values:
1
Add Rating & Review
44 Ratings
5 star values:
9
4 star values:
18
3 star values:
12
2 star values:
4
1 star values:
1
44 Ratings
5 star values:
9
4 star values:
18
3 star values:
12
2 star values:
4
1 star values:
1
44 Ratings
5 star values:
9
4 star values:
18
3 star values:
12
2 star values:
4
1 star values:
1
- 5 star values:
- 9
- 4 star values:
- 18
- 3 star values:
- 12
- 2 star values:
- 4
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
04/04/2017
Excellent recipe but I think the last instruction (#4) needs a little attention.
Martha Stewart Member
Rating: 5 stars
01/24/2015
Hi Martha,
I am a very big fan and enjoy watching you and trying your recipes.
I made your rye bread recipe and it was terrific. Being from St. Louis I grew up on toasted ravioli, thin crust pizza and "St. Louis rye."
St. Louis rye has what I call a tang to it. I keep a sourdough starter in the fridge so I thought why not try it in your recipe.
I substituted 1/2 of the water called for with 1/2 sourdough starter and I also used 1/2 the honey called for in the dough.
I believe I hit a home run!
Martha Stewart Member
Rating: 5 stars
03/26/2014
As usual, I don't know why I tried so many others before this, only to find out again that Martha's perfectionism won out again. Made two different types of loaves with it. One rolled out long on cookie sheet and the other in bread pan. Both are beautiful but I think I prefer the rustic look of rolled one. This turned out AMAZING!!!
Martha Stewart Member
Rating: Unrated
04/04/2017
Excellent recipe but I think the last instruction (#4) needs a little attention.
Rating: Unrated
Rating: 5 stars
01/24/2015
Hi Martha,
I am a very big fan and enjoy watching you and trying your recipes.
I made your rye bread recipe and it was terrific. Being from St. Louis I grew up on toasted ravioli, thin crust pizza and "St. Louis rye."
St. Louis rye has what I call a tang to it. I keep a sourdough starter in the fridge so I thought why not try it in your recipe.
I substituted 1/2 of the water called for with 1/2 sourdough starter and I also used 1/2 the honey called for in the dough.
I believe I hit a home run!
Rating: 5 stars
Rating: 5 stars
03/26/2014
As usual, I don't know why I tried so many others before this, only to find out again that Martha's perfectionism won out again. Made two different types of loaves with it. One rolled out long on cookie sheet and the other in bread pan. Both are beautiful but I think I prefer the rustic look of rolled one. This turned out AMAZING!!!
All Reviews for Classic Rye Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Classic Rye Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
