Soft Rye Sandwich Bread Recipe
Tender and aromatic rye sandwich bread with a perfect balance of hearty flavor and pillowy softness that elevates any sandwich filling.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">250g bread flour</li><li class="ingredients-single-item">150g rye flour</li><li class="ingredients-single-item">7g instant yeast (or 9g active dry yeast)</li><li class="ingredients-single-item">30g unsalted butter, softened</li><li class="ingredients-single-item">15g honey (or maple syrup)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">15g caraway seeds (optional)</li><li class="ingredients-single-item">20g molasses</li><li class="ingredients-single-item">300ml warm water (about 38°C/100°F)</li><li class="ingredients-single-item">15ml vegetable oil (for greasing)</li><li class="ingredients-single-item">15g rolled oats (for topping, optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">23 × 13cm (9 × 5 inch) loaf pan</li><li class="equipment-single-item">Bread lame or sharp knife (for scoring)</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl or the bowl of your stand mixer, combine both flours, yeast, and caraway seeds (if using). In a separate small bowl, dissolve the honey and molasses in the warm water, then add to the dry ingredients. Mix on low speed until just combined, then let rest for 20 minutes. This autolyse period allows the flour to fully hydrate and begins gluten development without kneading.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the salt and softened butter to the dough. Mix on medium-low speed for 7-8 minutes until the dough becomes smooth and elastic. Rye flour contains less gluten than bread flour, so this dough won't be as stretchy as a pure wheat dough, but it should still feel cohesive and pull away from the sides of the bowl. If mixing by hand, knead for about 10-12 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly oiled bowl, turning once to coat the surface. Cover with a damp tea towel or plastic wrap and place in a warm spot to rise until doubled in size, about 60-90 minutes. The ideal temperature is 24-27°C (75-80°F). If your kitchen is cold, place the bowl in a turned-off oven with just the light on.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Once doubled, gently deflate the dough by pressing down with your fingertips. Transfer to a lightly floured surface and shape into a rectangle roughly the length of your loaf pan. Fold the long sides toward the center, then roll the dough from one short end to the other, creating tension on the surface as you roll. Pinch the seam closed firmly and place the loaf seam-side down in a greased loaf pan.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cover the pan loosely with oiled plastic wrap and let the dough rise again until it crests about 2.5cm (1 inch) above the rim of the pan, approximately 45-60 minutes. Meanwhile, preheat your oven to 190°C (375°F) with a rack in the middle position.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Just before baking, brush the top of the loaf lightly with water and sprinkle with rolled oats if desired. Using a sharp knife or bread lame, make a 1cm deep slash down the center of the loaf. This controlled split allows the bread to expand properly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 35-40 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom. If you have an instant-read thermometer, the internal temperature should register 90-95°C (195-205°F). If the top browns too quickly, cover loosely with aluminum foil for the remaining baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the bread from the oven and immediately turn out onto a wire rack. This prevents the bottom from becoming soggy. Allow to cool completely before slicing – at least 2 hours. Cutting too soon will cause the bread to compress and become gummy. Once cooled, slice with a serrated knife and enjoy your soft rye sandwich bread!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does rye bread have a more dense texture than regular white bread?
Rye flour contains less gluten than wheat flour, resulting in less elasticity and rise. This creates a naturally denser crumb structure. Adding bread flour, as in this recipe, helps achieve a softer texture while maintaining rye's distinctive flavour and beneficial nutritional properties.
Can I make this sandwich bread without caraway seeds?
Absolutely! While caraway seeds provide the classic rye bread flavour many people love, they're completely optional. You can omit them entirely for a milder loaf or experiment with substitutes like fennel or anise seeds, which offer similar aromatic qualities but different flavour profiles.
How should I store homemade rye bread to keep it fresh longer?
Once completely cooled, store your rye bread in a paper bag for 1-2 days or airtight container for up to 4 days at room temperature. For longer storage, slice the entire loaf and freeze in a freezer bag for up to 3 months, removing slices as needed to thaw or toast.
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