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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 loaves
rye-bread-mblb2009.jpg
Ingredients
Ingredient Checklist
1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
2 1/4 cups warm water (110 degrees)
3 tablespoons plus 2 teaspoons honey
4 tablespoons unsalted butter, melted, plus more for bowl and pans
2 tablespoons caraway seeds, plus more for topping
4 1/2 teaspoons salt
4 cups all-purpose flour, plus more for surface and dusting
2 1/2 cups rye flour
1 large egg white
Nonstick cooking spray
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 loaves
rye-bread-mblb2009.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 loaves
Recipe Summary
Yield: Makes 2 loaves
Yield: Makes 2 loaves
Makes 2 loaves
rye-bread-mblb2009.jpg
rye-bread-mblb2009.jpg
Ingredients
Ingredients
- 1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
- 2 1/4 cups warm water (110 degrees)
- 3 tablespoons plus 2 teaspoons honey
- 4 tablespoons unsalted butter, melted, plus more for bowl and pans
- 2 tablespoons caraway seeds, plus more for topping
- 4 1/2 teaspoons salt
- 4 cups all-purpose flour, plus more for surface and dusting
- 2 1/2 cups rye flour
- 1 large egg white
- Nonstick cooking spray
Directions
In a small bowl or liquid measuring cup, sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.
Add remaining 1 3/4 cups water to the bowl of an electric mixer fitted with the dough hook attachment, along with remaining 3 tablespoons honey, butter, caraway seeds, and salt. Mix on low to combine. Gradually add both flours, one cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
Let dough stand in a warm place until it doubled in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough and divide in half.
Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds; press seam to adhere and pinch ends to seal. Place seam-side down in loaf pan. Repeat process with remaining piece of dough.
In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves; sprinkle with caraway seeds.
Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour.
Preheat oven to 450 degrees on a conventional oven or 425 degrees on a convection oven. Reduce oven temperature to 400 degrees (conventional) or 375 degrees (convection).
Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.
Reviews (7)
Add Rating & Review
172 Ratings
5 star values:
43
4 star values:
65
3 star values:
39
2 star values:
16
1 star values:
9
Reviews (7)
Add Rating & Review
172 Ratings
5 star values:
43
4 star values:
65
3 star values:
39
2 star values:
16
1 star values:
9
Add Rating & Review
172 Ratings
5 star values:
43
4 star values:
65
3 star values:
39
2 star values:
16
1 star values:
9
172 Ratings
5 star values:
43
4 star values:
65
3 star values:
39
2 star values:
16
1 star values:
9
172 Ratings
5 star values:
43
4 star values:
65
3 star values:
39
2 star values:
16
1 star values:
9
- 5 star values:
- 43
- 4 star values:
- 65
- 3 star values:
- 39
- 2 star values:
- 16
- 1 star values:
- 9
Martha Stewart Member
Rating: 1.0 stars
01/15/2020
I've been looking for a rye bread recipe and thought I could not go wrong with Martha. Turns out you can!
The instructions are poor and incomplete (when do you add the yeast)
The flour was too much, felt like an hour was not enough time for rising.
How much of the egg mix to use on top of the loaves???
As another review stated, the bread was already too crispy within 30 minutes in the oven, this was my experience as well.
The texture was heavy and tasted like yeast.
Straight into the garbage. So disappointed!!
Martha Stewart Member
Rating: 4 stars
03/11/2017
Step 2 doesn't direct you to add the foamy yeast/honey mix to the bowl with the other ingre., but of course it does. I suggest making a correction to clarify in step 2 to make this absolutely clear about the step, esp. for novices at making bread.
Martha Stewart Member
Rating: Unrated
09/27/2016
I've made these loaves four times...always perfect. They rise beautifully.
Martha Stewart Member
Rating: 5 stars
08/22/2015
I loved this recipe so much I saved it and will use it again and again. I have made it twice this week and both times it turned out amazing. The first time I made it by the book. The second time I had a couple tweaks: I accidentally only used one packet of yeast, so I simply let the dough rise longer, the taste was not affected. Also, I ran out of honey so I only used 1 TBSP Honey and I substituted 2 TBSP with maple syrup. I also added 3 TBSP of caraway seeds instead of 2, just a personal choice
Martha Stewart Member
Rating: 5 stars
04/29/2015
This turned out perfect!
First, I used stone ground whole wheat flour and olive oil in place of butter for greasing the bowl and pans. I did use unsalted butter in the dough. I mixed in a small amount of course ground sea salt with the caraway seeds to sprinkle on top. I preheated to 400* and baked until an internal temp of 205* in the bread. Turned out great. I had no issues with the dough being too sticky like the first comment. I'm new to baking bread and would recommend.
Martha Stewart Member
Rating: Unrated
02/13/2015
I've made this bread multiple times and each time it has come out perfect. Not sure of the first comment but my family and friends love it!!
Martha Stewart Member
Rating: Unrated
01/05/2015
Do yourself a favor and DO NOT make this recipe. I've been making bread from scratch for years. I followed it closely and it was horrible. The dough was way too sticky, regardless of what I did. It also rose way too much, spilling out of the pan both times. Finally, the loaves were burnt after just 30 minutes in the oven. I should have known better than to try a bread recipe with no reviews, so I'm leaving one in hopes that others don't make the same mistake.
Martha Stewart Member
Rating: 1.0 stars
01/15/2020
I've been looking for a rye bread recipe and thought I could not go wrong with Martha. Turns out you can!
The instructions are poor and incomplete (when do you add the yeast)
The flour was too much, felt like an hour was not enough time for rising.
How much of the egg mix to use on top of the loaves???
As another review stated, the bread was already too crispy within 30 minutes in the oven, this was my experience as well.
The texture was heavy and tasted like yeast.
Straight into the garbage. So disappointed!!
Rating: 1.0 stars
Rating: 4 stars
03/11/2017
Step 2 doesn't direct you to add the foamy yeast/honey mix to the bowl with the other ingre., but of course it does. I suggest making a correction to clarify in step 2 to make this absolutely clear about the step, esp. for novices at making bread.
Rating: 4 stars
Rating: Unrated
09/27/2016
I've made these loaves four times...always perfect. They rise beautifully.
Rating: Unrated
Rating: 5 stars
08/22/2015
I loved this recipe so much I saved it and will use it again and again. I have made it twice this week and both times it turned out amazing. The first time I made it by the book. The second time I had a couple tweaks: I accidentally only used one packet of yeast, so I simply let the dough rise longer, the taste was not affected. Also, I ran out of honey so I only used 1 TBSP Honey and I substituted 2 TBSP with maple syrup. I also added 3 TBSP of caraway seeds instead of 2, just a personal choice
Rating: 5 stars
Rating: 5 stars
04/29/2015
This turned out perfect!
First, I used stone ground whole wheat flour and olive oil in place of butter for greasing the bowl and pans. I did use unsalted butter in the dough. I mixed in a small amount of course ground sea salt with the caraway seeds to sprinkle on top. I preheated to 400* and baked until an internal temp of 205* in the bread. Turned out great. I had no issues with the dough being too sticky like the first comment. I'm new to baking bread and would recommend.
Rating: Unrated
02/13/2015
I've made this bread multiple times and each time it has come out perfect. Not sure of the first comment but my family and friends love it!!
Rating: Unrated
01/05/2015
Do yourself a favor and DO NOT make this recipe. I've been making bread from scratch for years. I followed it closely and it was horrible. The dough was way too sticky, regardless of what I did. It also rose way too much, spilling out of the pan both times. Finally, the loaves were burnt after just 30 minutes in the oven. I should have known better than to try a bread recipe with no reviews, so I'm leaving one in hopes that others don't make the same mistake.
All Reviews for Rye Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Rye Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
