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! 

5.0 from 4 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. 🙂


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