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Soft Rye Sandwich Bread Recipe

Soft Rye Sandwich Bread Recipe

Learn how to make this homemade soft rye sandwich bread with the perfect balance of flavor and texture. This easy baking recipe uses a blend of rye and bread flour for the best sandwich structure while maintaining remarkable softness. The tanginess of rye pairs perfectly with your favorite fillings!
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
40 mins
Serves:
1 loaf (16 slices)
An overhead shot of a freshly sliced rye sandwich loaf on a rustic wooden cutting board, with one slice slightly pulled away to showcase the soft, even crumb structure. Natural window light highlights the contrast between the light golden-brown crust and the beige interior speckled with tiny rye flecks. A butter knife rests alongside with a small pat of melting butter on a slice, while scattered rye grains and a sprig of fresh dill garnish the corners of the board. The bread's perfect height and rectangular sandwich shape demonstrate its ideal structure for everything from deli meats to avocado spreads.

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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Soft Rye Sandwich Bread?

This bread uses a blend of bread flour and rye flour, along with instant yeast, butter, honey, salt, caraway seeds (optional), molasses, warm water, vegetable oil for greasing, and rolled oats for topping. The combination creates a perfectly balanced sandwich loaf.

How to cook Soft Rye Sandwich Bread at home?

Learn how to cook Soft Rye Sandwich Bread by mixing flours, yeast and caraway seeds, then adding a honey-molasses mixture. After kneading and two rises, bake at 190°C for 35-40 minutes until golden brown and hollow-sounding when tapped. The key is allowing it to cool completely before slicing for the perfect texture.

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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The caraway seeds add the perfect traditional flavor without being overwhelming.", "name": "Finally found the perfect rye", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-05-10", "reviewBody": "This bread stays fresh so much longer than store-bought! I made it on Sunday and it was still delicious for Thursday lunch. The texture is incredible and it toasts beautifully too. Will definitely make again.", "name": "Long-lasting freshness", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Henrik Johansson", "datePublished": "2024-05-08", "reviewBody": "My husband requests this weekly now! The detailed instructions made it easy to follow even though I'm not an experienced baker. The balance of rye to bread flour is perfect - you get the flavor without the density.", "name": "New household staple", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Chen", "datePublished": "2024-05-02", "reviewBody": "Wonderful nutty flavor profile! This is truly deli-quality bread at home. I've tried many rye bread recipes but this one has the perfect softness while still having that distinctive rye flavor. Perfect with pastrami!", "name": "Better than bakery bread", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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