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A sliced loaf of dark rye bread stacked on a wooden cutting board, showing its dense, hearty crumb

Rye Bread for Bread Machine

A soft, deli-style rye loaf with caraway seeds and molasses, mixed, kneaded, risen and baked entirely in the bread machine.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 1 loaf (12 slices)
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1¼ cups warm water about 110°F / 43°C
  • 2 tablespoons molasses
  • 2 tablespoons vegetable oil or melted unsalted butter
  • 1½ cups bread flour 187 g
  • 1½ cups medium rye flour 153 g
  • 2 tablespoons vital wheat gluten
  • 1 tablespoon caraway seeds
  • 1½ teaspoons fine salt
  • 2 teaspoons instant yeast bread machine yeast

Method
 

  1. Add the water, molasses and oil to the bread machine pan (or follow your manual's ingredient order).
  2. Cover the liquid with both flours, then sprinkle on the vital wheat gluten, caraway seeds and salt.
  3. Make a shallow well in the flour and add the yeast, keeping it dry.
  4. Run the Basic/White cycle, 1½-pound loaf, Medium crust.
  5. After 5–10 minutes of kneading, check for one smooth, tacky dough ball; adjust with water or flour 1 tablespoon at a time.
  6. When the cycle ends, remove the loaf to a wire rack immediately and free the paddle if needed.
  7. Cool 1 full hour before slicing with a serrated knife.

Notes

Vital wheat gluten is essential — rye flour alone cannot build enough structure for a risen loaf.
Oven version: knead 8-10 minutes, rise 1 hour, shape into a greased 9x5-inch pan, rise 35-45 minutes, bake at 350°F (175°C) for 30-35 minutes to 200°F (93°C) internal.
For a darker crumb, swap 1 tablespoon molasses for 1 tablespoon unsweetened cocoa powder.
Freeze sliced, with parchment between slices, for up to 3 months; toast from frozen.