Classic Caraway Rye Bread Loaf for Sandwiches

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 12 slices)
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours 30 minutes (includes rising and cooling)

Quick Ingredients

• 240 g warm water (about 105°F / 40°C)
• 21 g molasses (1 tbsp)
• 7 g instant yeast (2 1/4 tsp)
• 180 g rye flour (1 1/2 cups, spooned and leveled)
• 240 g bread flour (2 cups, spooned and leveled)
• 9 g fine sea salt (1 1/2 tsp)
• 6 g caraway seeds (2 tsp), lightly crushed (optional but recommended)
• 15 g apple cider vinegar (1 tbsp)
• 14 g neutral oil (1 tbsp), plus more for the bowl/pan

Do This

• 1. Mix warm water, molasses, yeast; rest 5 minutes.
• 2. Stir in rye flour, bread flour, salt, caraway, vinegar, and oil; mix to a shaggy dough.
• 3. Knead 8–10 minutes (or mix 6–8 minutes on medium-low) until smooth and slightly tacky.
• 4. First rise: cover and let rise 60–90 minutes at room temp until puffy (about 1 1/2x).
• 5. Shape into a log, place in oiled 9 x 5-inch loaf pan; proof 45–60 minutes until domed 1 inch above rim.
• 6. Bake at 375°F (190°C) for 40–45 minutes to 205–208°F (96–98°C) internal; cool 2 hours before slicing.

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Why You’ll Love This Recipe

• Classic deli-style rye flavor with gentle caraway notes (not overpowering).
• Slight tang from a simple pantry ingredient (no sourdough starter required).
• Firm, even crumb that holds up beautifully for sandwiches and toast.
• Reliable loaf-pan method with clear visual cues for proofing and doneness.

Grocery List

• Produce: None required
• Dairy: None required (optional: butter for serving)
• Pantry: Rye flour, bread flour, instant yeast, molasses, fine sea salt, caraway seeds, apple cider vinegar, neutral oil

Full Ingredients

Dough

• Warm water: 240 g (1 cup) at 105°F / 40°C
• Molasses: 21 g (1 tbsp)
• Instant yeast: 7 g (2 1/4 tsp)
• Rye flour: 180 g (about 1 1/2 cups, spooned and leveled)
• Bread flour: 240 g (about 2 cups, spooned and leveled), plus extra for dusting as needed
• Fine sea salt: 9 g (1 1/2 tsp)
• Caraway seeds: 6 g (2 tsp), lightly crushed for best flavor (optional but recommended)
• Apple cider vinegar: 15 g (1 tbsp) for a mild tang
• Neutral oil: 14 g (1 tbsp) (canola, grapeseed, or avocado)

For the Pan and Finish

• Neutral oil: 1–2 tsp for greasing the bowl and a 9 x 5-inch loaf pan
• Optional topping: 1 tsp caraway seeds for sprinkling
• Optional wash: 1 tbsp water (for brushing before baking to help seeds stick)

Step-by-Step Instructions

Step 1: Activate the yeast

In a large mixing bowl, whisk together the warm water (105°F / 40°C) and molasses until dissolved. Sprinkle in the instant yeast and whisk briefly to combine.

Let sit for 5 minutes. You should see light foam or bubbles on top. (If you do not, your water may have been too hot/cold or the yeast may be old.)

Step 2: Mix the dough

Add the rye flour, bread flour, salt, caraway seeds, apple cider vinegar, and oil to the bowl.

Mix with a sturdy spoon until a shaggy dough forms and there are no dry patches. The dough should feel tacky but not soupy. If it looks wet and smears like batter, add 1 tbsp (8–10 g) bread flour at a time. If it feels dry and crumbly, add 1 tsp (5 g) water at a time.

Step 3: Knead until smooth and elastic

By hand: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smoother, elastic, and only slightly tacky.

Stand mixer: Use the dough hook and mix on medium-low for 6–8 minutes. The dough should pull away from the sides but still cling a bit to the bottom.

Rye dough won’t become as stretchy as a 100% white loaf; aim for a cohesive, smooth feel and a dough that holds its shape.

Step 4: First rise (bulk fermentation)

Lightly oil a clean bowl (or reuse the mixing bowl). Place the dough inside, turning once to lightly coat the surface.

Cover and let rise at 75–78°F (24–26°C) for 60–90 minutes, until the dough looks puffy and has increased to about 1 1/2 times its original size. (Rye dough often rises less dramatically than white dough; look for visible expansion and a softer feel.)

Step 5: Shape and pan the loaf

Grease a 9 x 5-inch loaf pan with oil.

Turn the dough out onto a lightly floured surface. Press gently into a rough rectangle about 8 x 10 inches. Roll it up tightly from the short end into a log, pinching the seam closed. Tuck the ends under for a neat shape.

Place seam-side down in the prepared pan and press gently to level the top.

Step 6: Proof until properly risen

Cover the pan (a lightly oiled piece of plastic wrap works well). Proof at room temperature for 45–60 minutes, until the center of the loaf domes to about 1 inch above the rim of the pan.

Near the end of proofing, preheat the oven to 375°F (190°C) with a rack in the lower-middle position.

If using the optional topping, brush the top lightly with 1 tbsp water and sprinkle with 1 tsp caraway seeds.

Step 7: Bake, then cool for the best crumb

Bake at 375°F (190°C) for 40–45 minutes. The top should be a deep golden brown and the loaf should sound hollow when tapped.

For accuracy, check the internal temperature in the center: it should read 205–208°F (96–98°C).

Remove the loaf from the pan and cool on a rack for at least 2 hours before slicing. Rye bread finishes setting as it cools; slicing too early can make it gummy.

Pro Tips

• Crush the caraway lightly: Briefly crush with a mortar and pestle or the bottom of a mug. It releases aroma without making the loaf “too seedy.”
• Watch the proof, not the clock: In cooler kitchens, proofing can take longer. Look for the loaf to dome about 1 inch above the pan rim.
• Don’t over-flour: Rye dough is naturally tackier. Add flour gradually so the loaf stays tender and doesn’t turn dry or dense.
• Cool fully before slicing: This is the easiest way to avoid a sticky, compressed crumb.
• Use a thermometer: Pulling the loaf at 205–208°F ensures it’s baked through without drying out.

Variations

• Seeded sandwich rye: Add 1 tbsp sunflower seeds (10 g) and 1 tbsp sesame seeds (9 g) to the dough, and sprinkle more on top.
• Darker, deli-style rye: Add 1 tsp unsweetened cocoa powder (2–3 g) and replace 60 g of the water with 60 g strong brewed coffee (cooled to warm). Flavor deepens without tasting like chocolate.
• Extra-tangy loaf: Replace 60 g of the water with 60 g plain yogurt or buttermilk and keep the vinegar the same; proofing may run 10–15 minutes longer.

Storage & Make-Ahead

Let the loaf cool completely, then store tightly wrapped at room temperature for 3 days. For longer storage, slice the loaf, wrap well, and freeze for up to 2 months. Toast slices straight from frozen, or thaw at room temperature for about 20–30 minutes. To refresh a day-old loaf, warm it in a 325°F (165°C) oven for 10–12 minutes.

Nutrition (per serving)

Approximate per slice (1/12 loaf): 170 calories, 4 g protein, 33 g carbs, 2.5 g fat, 2 g fiber, 290 mg sodium.