Classic Rye Bread

This light, seed-filled loaf is exceptional among rye bread recipes — it has a soft texture and the classic, slightly tangy rye flavor that makes it ideal for stacking with deli favorites.

Freshly sliced rustic rye bread sits invitingly on a wooden cutting board, showcasing its hearty texture and artisanal crust.

Ingredients:

• 1 cup (227g) water, lukewarm

  
  

• 1 cup (106g) Rye Flour

  
  

• 4 teaspoons (14g) granulated sugar

  
  

• 2 1/4 teaspoons instant yeast

  
  

• 1/2 cup (113g) sour cream or plain Greek yogurt

  
  

• 1 to 2 tablespoons (7g to 14g) caraway seeds, to taste

  
  

• 1 1/2 teaspoons (9g) table salt

  
  

• 2 1/3 cups (280g) All-Purpose Flour

Instructions:

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium-sized mixing bowl or the bowl of your stand mixer, combine the water, sugar, rye flour and yeast, mixing to form a soft batter. Let the mixture rest for 20 minutes; this allows the rye flour to absorb some of the liquid, making the dough easier to knead.

   
   

2. Add the remaining ingredients, and mix and knead the dough together — by hand, mixer or bread machine — until it's fairly smooth. The nature of rye dough is to be sticky, so don't be tempted to add too much flour.

   
   

3. Place the dough in an oiled bowl cover, and let it rise until noticeably puffy, 1 to 1 1/2 hours.

   
   

4. Gently deflate the dough, knead it briefly, and shape it into two smooth oval or round loaves; or one long oval loaf. Place them on a lightly greased or parchment-lined baking sheet.

   
   

5. Cover the loaves, and let them rise until they're noticeably puffy, about 1 1/2 hours. Towards the end of the rise, preheat the oven to 350°F.

   
   

6. Just before they go into the oven, slash them about 1/2" deep. The oval loaves look good with one long, vertical slash; the rounds, with two or three shorter slashes across the top.

   
   

7. Bake the loaves for 35 to 40 minutes. The single, larger loaf will bake for 45 to 50 minutes. If the bread appears to be browning too quickly, tent it lightly with foil after 25 minutes of baking.

   
   

8. Remove the rye bread loaves from the oven and transfer them to a rack. While still warm, brush them with melted butter, if desired; this will keep their crust soft.