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100% Rye Bread Recipe

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★★★★★

5 from 112 reviews

This wholesome 100% Rye Bread recipe combines nutrient-rich rye flour with a mix of sesame and pumpkin seeds soaked in boiling water for added moisture and texture. The bread is naturally leavened with active dry yeast, resulting in a dense, flavorful loaf with a firm crust and a tender crumb, perfect for sandwiches or toast.

Ingredients

Scale

Seed Soak

  • 1/2 cup sesame seeds
  • 1/2 cup pumpkin seeds
  • 1 cup boiling water

Dough

  • 2 cups warm water
  • 1 tablespoon dry active yeast
  • 3 cups rye flour
  • 1 tablespoon salt

Instructions

  1. Soak seeds: Place sesame and pumpkin seeds in a bowl. Pour 1 cup of boiling water over them and let them soak for 15 minutes to soften and release their flavors.
  2. Activate yeast: In a separate bowl, combine the warm water with the dry active yeast. Let it sit for about 10 minutes until the mixture becomes foamy, indicating the yeast is active.
  3. Mix dough: Add the soaked seeds, rye flour, and salt to the yeast mixture. Stir thoroughly until you form a sticky, cohesive dough.
  4. Prepare pan: Grease a loaf pan or line a Dutch oven with oil or parchment paper. Transfer the dough into the pan and smooth the top evenly with a spatula or wet hand.
  5. First rise: Cover the dough with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 1 hour, until the dough has slightly puffed but not necessarily doubled in size.
  6. Bake: Preheat your oven to 375°F (190°C). Bake the bread for 50 to 60 minutes until the crust turns firm, golden brown, and sounds hollow when tapped.
  7. Cool: Remove the bread from the oven and cool completely on a wire rack before slicing to allow the crumb to set properly and ensure cleaner slices.

Notes

  • Use whole rye flour for best results—light rye flour may alter texture.
  • Ensure yeast is fresh and active; expired yeast can prevent proper rising.
  • For a stronger crust, bake the bread on a preheated baking stone or Dutch oven lid slightly ajar to vent.
  • The bread is dense and slightly sticky due to 100% rye flour, which contains less gluten than wheat flour.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.

Keywords: 100% rye bread, rye seed bread, homemade rye bread, rye flour bread, rye and seed loaf

Find it online: https://tastygenius.com/100-rye-bread-recipe/