OK real talk time. Successfully making a Rye Bread has been on my baking bucket list for years. Like actual years. Other projects or baking orders always popped up and took precedent, but quarantine time took care of that 🤦♀️Either way, I’m so excited to share my Seeded Rye Sandwich Bread recipe! Fully tested and delightfully authentic. You can practically hear it begging for pastrami to make it complete!
What is Rye Bread?
Seeded Rye Bread (sometimes referred to as Jewish Rye Bread) is a tangy bread that tends to be a bit more on the dense side, with caraway seeds on top and throughout the dough. This version is fluffier and is perfect for sandwiches!
What Kind of Sandwiches are Best with Rye Bread?
What kind of sandwiches aren’t better with Rye Bread?? Kidding, sort of. Traditional sandwich combos for Rye Bread include Pastrami, Brisket, Egg Salad, or my favorite, Tuna Melts! Sky’s the limit!
Seeded Rye Bread recipes often are very time consuming and require a lot of technical ingredient development. This recipe uses a few ingredient hacks to streamline the process and get you to your sandwich way faster and with fewer “but what do you mean I have to feed the starter…” moments! I can’t wait to hear what you think! The recipe does require yeast but don’t be scared! If you have questions, check out my Intro to Baking with Yeast, but you’ve got this 💪
INGREDIENTS
Dough
- 2 1/2 cups (310g) Bread Flour, plus more for rolling
- 1 cup (100g) Dark Rye Flour
- 3 tbsp (26g) Dry Potato Flakes
- 2 tbsp (18g) Caraway Seeds
- 1 1/2 tbsp (23g) Turbinado or Demerara Sugar
- 2 1/2 tsp (10g) Instant Yeast
- 2 tsp (11g) Salt
- 1/4 cup (50g) Vegetable or Canola Oil
- 1/4 cup (63g) Pickle Juice, I use Half Sour
- 1 cup (227g) Warm Water, 110 degrees or cooler
Toppings (OPTIONAL)
- Caraway Seeds
- 1 Egg White
- 1 tsp Water
INSTRUCTIONS
In a large bowl, combine the Bread Flour, Rye Flour, Potato Flakes, Caraway Seeds, Sugar, Yeast, and Salt.
Add in the Oil, Pickle Juice, and Water and use a rubber spatula to combine into a wet dough. Cover the bowl in plastic wrap and allow the dough to rest for 30 minutes.
Transfer the dough to a floured counter or mat (do not wash the bowl) and knead for approximately 10 minutes until the dough feels springy and tacky (but not wet). If the dough is feeling very wet, add a bit more Bread Flour gradually and continue kneading. Grease the bowl with cooking spray and transfer the dough back to it. Cover the bowl with plastic wrap and allow the dough to rise in a warm place for one hour. If your kitchen is chilly, try preheating your oven to 200 degrees F, turning it off, and placing your bowl on top of the stove.
Grease a 9 x 5″ loaf pan with cooking spray and transfer your risen dough to the pan.
Allow to rise again for 40 – 90 minutes, until the dough has risen approximately 1 inch above the top rim.
If you’d like to add more caraway seeds as a topping, in a small bowl beat together the egg white and water, and brush on top of the loaf. Sprinkle with caraway seeds.
Preheat oven to 350 degrees and bake for approximately 45 – 55 minutes or until golden brown. Let cool in pan for 20 minutes and then transfer to a cooling rack to cool completely before slicing.
This Seeded Rye Sandwich Bread is the perfect addition to your lunchtime spread, your matzah ball soup, or your quarantine snack 🤗
Follow me on Instagram and tag @500spatulas so I can see all the recipes you make. 👩🍳
Seeded Rye Sandwich Bread
Ingredients
Dough
- 2 1/2 cups (310g) Bread Flour plus more for rolling
- 1 cup (100g) Dark Rye Flour
- 3 tbsp (26g) Dry Potato Flakes
- 2 tbsp (18g) Caraway Seeds
- 1 1/2 tbsp (23g) Turbinado or Demerara Sugar
- 2 1/2 tsp (10g) Instant Yeast
- 2 tsp (11g) Salt
- 1/4 cup (50g) Vegetable or Canola Oil
- 1/4 cup (63g) Pickle Juice I used Half Sour
- 1 cup (227g) Warm Water 110 degrees or cooler
Toppings (OPTIONAL)
- Caraway Seeds
- 1 Egg White
- 1 tsp Water
Instructions
- In a large bowl, combine the Bread Flour, Rye Flour, Potato Flakes, Caraway Seeds, Sugar, Yeast, and Salt. Add in the Oil, Pickle Juice, and Water and use a rubber spatula to combine into a wet dough. Cover the bowl in plastic wrap and allow the dough to rest for 30 minutes.
- Transfer the dough to a floured counter or mat (do not wash the bowl) and knead for approximately 10 minutes until the dough feels springy and tacky (but not wet). If the dough is feeling very wet, add a bit more Bread Flour gradually and continue kneading. Grease the bowl with cooking spray and transfer the dough back to it. Cover the bowl with plastic wrap and allow the dough to rise in a warm place for one hour. If your kitchen is chilly, try preheating your oven to 200 degrees F, turning it off, and placing your bowl on top of the stove.
- Grease a 9 x 5" loaf pan with cooking spray and transfer your risen dough to the pan. Allow to rise again for 40 – 90 minutes, until the dough has risen approximately 1 inch above the top rim. If you'd like to add more caraway seeds as a topping, in a small bowl beat together the egg white and water, and brush on top of the loaf. Sprinkle with caraway seeds.
- Preheat oven to 350 degrees and bake for approximately 45 – 55 minutes or until golden brown. Let cool in pan for 20 minutes and then transfer to a cooling rack to cool completely before slicing. Enjoy!
