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Rye Bread

recipe at a glance
Rating: 5/5
9 reviews

ready in: 2-5 hrs
serves/makes:   1 loaf

recipe id: 46540
cook method: bread machine
Rye Bread Recipe
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1 1/2 teaspoon yeast
1 cup rye flour
2 3/4 cups bread flour
1/3 cup brown sugar
2 teaspoons caraway seed
1 1/2 teaspoon salt
2 tablespoons butter
1 1/2 cup water, warm


Bring all ingredients to room temperature and add to bread machine baking pan, in order suggested by manufacturer.

Select basic setting and push Start.

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178 calories, 3 grams fat, 34 grams carbohydrates, 5 grams protein per slice. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews

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Guest at

REVIEW: 5 star recipe rating
I had trouble tracking down the rye flour but once I found it I made this recipe with great success.

Guest at

REVIEW: 5 star recipe rating
I substituted canola oil for the butter to avoid dairy and, alas, the caraway (my wife hates them). Despite the changes, this rye bread is delicious with a light texture.

I've added this to my library. Thanks

Guest at

REVIEW: 5 star recipe rating
I make this as written or without caraway seeds depending upon what we feel like and it has quickly become a weekend tradition for me an my 2 young daughters (6 & 4) to make at least 1 loaf of this while little brother takes his afternoon nap. Then we have super yummy, fresh rye bread to go with dinner! I have the recipe memorized, but still pull it up so my oldest can help read ingredients & learn what different measurements are. So far the only negative is I can't keep my 4-year-old from licking her fingers when she helps pack the brown sugar into measuring cup!

Guest at

REVIEW: 5 star recipe rating
I bought my bread machine specifically to make rye bread. The quality of the rye bread that we had been purchasing had fallen to a level I could no longer tolerate. I ordered a case of Hodgson Mill Caraway Rye and found the bread to be just what I wanted. But I really wanted to make my own. I found your recipe, made the bread today and it is just what I've been looking for. I had a few slices of the Hodgson bread left and put your recipe on one plate and the box rye on another. My family was unable to taste a difference, other than your recipe had a slightly stronger rye taste. I feel obligated to thank the person who submitted this It was delicious and easy.

Registered Member at
Member since:
Dec 5, 2010

REVIEW: 5 star recipe rating
Delicious and very easy recipe. If you live in high altitude area you will need to adjust your yeast so your bread does not rise too fast...then fall! The rule is to use 1/4 teaspoon less of yeast. It works for me. I live in Wyoming at 6,000 altitude. Other than the yeast, I did not change anything. This bread is soooo good and the texture is nice. And easy to make.

Registered Member at
Member since:
Oct 14, 2009

REVIEW: 5 star recipe rating
Dough is very thin, might go a little lighter on the water (I added an extra Tblspn of flour) but the loaf is perfect and delicious. Could probably cut the sugar to 1/4 cup.

Guest at

REVIEW: 5 star recipe rating

Guest at

REVIEW: 5 star recipe rating
Very good rye bread, not sweet or gummy, just right.

Registered Member at
Member since:
Nov 30, -0001

REVIEW: 5 star recipe rating
This is a delicious bread with a lovely texture. I used 1 tablespoon of yeast instead. I was surprised at the amount of sugar used in this recipe but I was pleasantly surprised as it isn't too sweet. Highly recommend this recipe.

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