Rye bread

Rye bread

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(14 ratings)

Takes 50 mins plus rising and proving


Makes 1 loaf
This rye bread recipe is lower in gluten than your average white loaf - this recipe uses white or wholemeal flour to give a light texture but you can experiment with ratios

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving (8 slices)

  • kcal170
  • fat1.1g
  • saturates0.2g
  • carbs34.3g
  • sugars2.3g
  • fibre6.9g
  • protein5.6g
  • salt0.3g
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  • 200g rye flour, plus extra for dusting



    The richly flavoured seed of a common and widely grown grass, rye

  • 200g strong white or wholemeal flour
  • 7g sachet fast-action dried yeast
  • ½ tsp fine salt
  • 1 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tsp caraway seed (optional)


  1. Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.

  2. Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. Dust a 2lb/900g loaf tin with flour.

  3. Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds work these in to the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 – 1.5 hr, or until doubled in size.

  4. Heat oven to 220C/200C fan/gas 7. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving

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Comments, questions and tips

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28th Aug, 2019
Struggling not to eat the entire loaf in one sitting, it’s gorgeous! It’s on the dense side but that’s to be expected from rye. Of course this isn’t a true rye bread, but it’s still tasty. Also a lot of commenters said they found the dough sticky, so I’d suggest mixing with your hands rather than a spoon and adding liquid gradually to make sure you don’t add too much
24th Sep, 2018
I made this with rye and the strong white flour option (I didn’t want it to be too heavy). I added 1tbsp olive oil to the dough mixture to make it a bit easier to handle. I found it needed a bit longer in the oven - I gave it 35 minutes but even so I think the middle of the loaf could have done with a bit longer - will cook for 40 minutes next time!
21st May, 2016
That picture doesn't appear to be Rye Bread !! I was going to make this recipe, but instead made Paul Hollywood's Rye, Ale and Oat Bread - I recommend it to anyone who loves homemade bread. First time I've made a dense loaf like Rye and Mr Hollywood is spot on with the flavours .. most delicious bread I've ever eaten.
20th Jul, 2017
You can get white rye flour as well as wholemeal rye flour. Its a pity they didn't specify which one in the recipe.
13th May, 2016
Ha! That's not rye bread!
12th Mar, 2016
Thanks for sharing such a healthy Rye flour recipe.Keep Sharing..
3rd Dec, 2015
I did this recipe with wholemeal flours. I noticed that dough requires more water (~375ml). It's really nice recipe anyway! Many thanks.
19th Mar, 2015
Hi, Having trouble working out how many calories in this loaf, as there is no guide to the "per slice" amount regarding weight or the calroies for the entire loaf and how many slices is a "serving". Any help would be welcome
14th Mar, 2015
Delicious bread. It was very sticky but not impossible to knead as long as I kept moving it quite quickly.
18th May, 2014
Sorry to be so specific, but this is not a true rye bread for those trying to avoid wheat. This is a 50% rye and 50% wheat flour loaf. I know you need a gluten component to make the dough rise by trapping the CO2 while the bread proves but there are other sources of gluten as my baker was very quick to point out. Why not give a recipe for a real rye bread.


16th Jun, 2020
Can I replace the honey with sugar or syrup or treacle? If so how much? Or no sweetener at all? Can I add more seeds? If so up to how much?
lulu_grimes's picture
19th Jun, 2020
Hi, Yes you can replace the honey, use the same amount of other sweetener. If you haven't made this before then I'd advise making it without more seeds and then adding them the second time when you know what it tastes like. I hope this helps, Lulu
Paul Elliott's picture
Paul Elliott
4th May, 2020
How do I print the recipe
lulu_grimes's picture
5th May, 2020
Hi, There's a purple print button just under the picture of the recipe. Lulu
Danny Kane
20th Jan, 2019
Could you complete the second rise in a bowl instead of the loaf tin? I'm trying to make 4 or 5 of these at once and would really rather get all of the lay time done at the same time and just put them in one after the other in rapid succession. Will it still work or am I buying another 4 loaf tins tomorrow?
goodfoodteam's picture
21st Jan, 2019
Thanks for your question. The second rise is when the loaf is shaped so you can't really transfer it to a tin afterwards. The alternative is to shape the loaf on a tray and cook it on the tray (no tin). You won't get such a uniform shape and may need to adjust the cooking time slightly but it will save you buying lots of tins.
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