Rye Sandwich Bread

We love this loaf because of its unbeatable texture, deep rye flavor, and versatility. It can be baked in a standard loaf pan, a Pullman pan, or hand-shaped into a rustic batard or boule. This kind of versatility makes a perfect starter loaf for the timid baker! 

4.6 from 10 reviews
Rye Sandwich Bread
Makes 1 (9x5-inch) loaf
  • 2¼ cups (281 grams) all-purpose flour
  • 1 cup (102 grams) light rye flour
  • 1 cup warm whole milk (85°F)
  • ¼ cup unsulphered molasses
  • 2 tablespoons (28 grams) unsalted butter, softened
  • 1 tablespoon (9 grams) caraway seeds
  • 2 teaspoons (6 grams) kosher salt
  • 2 teaspoons (6 grams) active dry yeast
  • 1 large egg
  • 1 tablespoon water
  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine all-purpose flour, rye flour, warm milk, molasses, butter, caraway seeds, salt, and yeast until moistened. Let stand for 20 minutes to let the rye absorb some liquid and begin to relax a bit. Knead for about 8 minutes in the mixer, or 12 minutes by hand. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, 1 to 2 hours.
  2. Turn out risen dough onto a lightly floured surface, and deflate it to remove excess air. Pull the four corners of the dough into the center, and roll gently with palms to form a loaf. Spray a 9x5-inch loaf pan or Pullman pan with cooking spray. Place loaf in pan. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, 1 to 1½ hours.
  3. Preheat oven to 375°F. In a small bowl, whisk together egg and 1 tablespoon water. Brush over risen loaf, and sprinkle with more caraway seeds, if desired. Using a sharp knife or lame, make 4 large slashes across top of loaf. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F, 35 to 40 minutes. Let cool in pan for 20 minutes. Remove from pan, and let cool completely on a wire rack.


Read the whole article in Bake From Scratch Winter 2016.



  1. Making this bread today
    When I made the slits the bread lost its raise.
    Hoping the bread will recover after baking.

    Smells awesome. Fingers crossed for my first rye bread

  2. Great recipe. I added a half cup of my sourdough starter and cut back accordingly on a little flour, milk and yeast. Turned out beautiful! Very flavorful bread. Smelled like cake baking, because of the molasses. 🙂

  3. so good. i lost my sunset bread book from 1971 lmao so i was desperate to find something similar and this one is even better! but since i’m a moron and always read things wrong, i put the egg right into the dough…. turned out amazing anyway :p

  4. I am so impressed with this recipe. It is my first attempt making rye bread. I had to substitute honey for molasses and add a little more milk. The texture, taste and appearance is out of this world. Thank you so much!

  5. This is a fantastic recipe, and it’s worked every time I’ve used it. I’m happy you included weights, as I now bake using a scale (there’2 242 gm Milk, 59 gm Molasses).

    I also find if I add a bit of Vitamin C – about 2.5 gm – that it goes without molding for a week; this is about 1/4 teaspoonful mixed into the dry ingredients.

  6. I can’t seem to get this bread to rise. I did two hours on each rise hoping it would come up. But just rises enough to be a heavy rectangle. Could 8 min kneeling in the KitchenAid be too long? Suggestions please!

    • Hi Pat!

      Thanks for reaching out! That usually means that the yeast wasn’t activated. This could be due to using cold milk, or perhaps the yeast has died off. If you are using a container of yeast, you can test it by adding a teaspoon to a cup of warm (not hot) water and adding a pinch of sugar. If the yeast mixture does not appear foamy after 10 minutes, it is no longer active.

    • I’m right there with you. I made the dough by exact grams and I used fresh yeast. This dough was very very slow to rise and then didn’t provide any oven spring.

    • Hi Becca,

      Thank you so much for your question! We haven’t tested this recipe with whole wheat flour, and although it can be done, it’s usually better to find recipes specifically developed using whole wheat flour. Substituting whole wheat flour 100% for all-purpose flour will lower the rise of your yeasted breads significantly. This is because whole wheat flour absorbs more liquid than white flour and typically produces a stiffer dough. The stiffer/drier the dough, the harder it is for it to rise. If you’re looking to experiment a little, start by substituting 25% of the all-purpose flour for whole wheat (by volume, not by weight). If you’re satisfied with the result, you can increase the amount gradually from there. However, as you increase the amount of whole wheat flour, you’ll probably have to adjust the amount of liquids added, as whole wheat flour is far more absorbent than all-purpose.

      Hope this helps, and happy baking!


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