Rye Sandwich Bread
This rye sandwich bread is soft, lightly sweet, and sturdy enough for everyday slicing.
It uses a mix of all-purpose flour and light rye flour, so the rye flavor is gentle and not too strong. This makes it great for sandwiches, toast, or a classic Reuben. Molasses brings warmth and color, and if you like, caraway seeds add that familiar deli-style taste.
The loaf comes out soft and smooth, so it’s a great option for anyone who wants to bake rye bread at home.
Rye Sandwich Bread
Makes 1 (9x5-inch) loaf
Ingredients
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 (optional)
2 teaspoons (6 grams) kosher salt
2 teaspoons (6 grams) active dry yeast
1 large egg
1 tablespoon water
Instructions
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 (if using), salt, and yeast until moistened. Let it 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 the dough in a bowl, turning to coat the top with oil. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, 1 to 2 hours.
Turn the dough onto a floured surface and press out the air. Fold each corner to the center and gently roll into a loaf with your palms. Coat a 9x5-inch loaf pan with cooking spray. Place the loaf inside. Cover and let it rise in a warm spot (75°F) until doubled, 1 to 1½ hours.
Preheat oven to 375°F. In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the risen loaf with butter and sprinkle with more caraway seeds (if using and desired). Using a sharp knife or lame, make 4 large slashes across the top of the loaf. Bake until golden brown and an instant-read thermometer inserted in the center registers 190°F, 35 to 40 minutes. Let cool in the pan for 20 minutes. Remove from the pan, and let cool completely on a wire rack.
If you have questions about shaping a sandwich loaf, here is a video from King Arthur Baking Company that shows you how! https://www.kingarthurbaking.com/videos/baking-skills/how-to-shape-a-sandwich-loaf
Rye Sandwich Bread