Introduction

This 100% Rye Bread is a hearty and flavorful choice for bread lovers looking for a dense, nutritious loaf. Made entirely with rye flour and packed with seeds, it offers a deliciously earthy taste and satisfying texture perfect for sandwiches or alongside soups.

A loaf of bread with a dark brown crust is shown on a white marbled surface. The top is sprinkled with white flour and covered with various seeds, including pumpkin and sesame seeds, which add texture and contrast. The crust is rough and has deep cracks running across the top, showing its hearty and rustic nature. The loaf is rectangular with a rounded top, and the light from the side highlights its crunchy surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup sesame seeds
1/2 cup pumpkin seeds
1 cup boiling water
2 cups warm water
1 tablespoon dry active yeast
3 cups rye flour
1 tablespoon salt

Instructions

Step 1: Place the sesame and pumpkin seeds in a bowl. Pour 1 cup of boiling water over them and let them soak for 15 minutes.
Step 2: In a separate bowl, combine the warm water and dry active yeast. Let it sit until foamy, about 10 minutes.
Step 3: Add the soaked seeds, rye flour, and salt to the yeast mixture. Stir until well combined into a sticky dough.
Step 4: Line a loaf pan or grease a Dutch oven. Transfer the dough into it and smooth the top.
Step 5: Cover and let the dough rise in a warm place for 1 hour until slightly puffed.
Step 6: Preheat the oven to 375°F (190°C). Bake the bread for 50–60 minutes until the crust is firm and sounds hollow when tapped.
Step 7: Allow the bread to cool completely before slicing and serving. Enjoy!

Tips & Variations

For extra flavor, try adding a tablespoon of caraway seeds to the dough for a traditional rye taste.
If you prefer a softer crust, brush the top with melted butter right after baking.
You can substitute some of the rye flour with whole wheat flour for a lighter texture.
Make sure the water isn’t too hot when activating the yeast to avoid killing the yeast.

Storage

Store the rye bread wrapped in a clean kitchen towel or in a paper bag at room temperature for up to 3 days. For longer storage, slice and freeze the bread in an airtight container for up to 1 month. Reheat slices in a toaster or oven for a crisp texture.

How to Serve

A close-up view of three thick slices of dark brown bread with a dense, slightly coarse texture, stacked slightly off each other on crumpled light brown parchment paper. Part of the unsliced loaf with a rough, cracked crust that is darker brown sits above the slices. The scene is set on a white marbled surface, highlighting the deep, rich tones of the bread's interior and crust. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of dry active yeast?

Yes, you can use instant yeast. If doing so, mix it directly with the dry ingredients and reduce the warm water slightly as per your yeast package instructions.

Why does rye bread often have a denser texture than wheat bread?

Rye flour contains less gluten than wheat flour, which leads to a denser, heavier texture in bread. This is a natural characteristic of rye bread and contributes to its hearty quality.

100% Rye Bread Recipe

Print Recipe

★★★★★

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.

Author: Elias
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (about 12 slices) 1x
Category: Bread
Method: Baking
Cuisine: European
Diet: Vegetarian

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

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.
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.
Mix dough: Add the soaked seeds, rye flour, and salt to the yeast mixture. Stir thoroughly until you form a sticky, cohesive dough.
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.
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.
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.
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