New York Rye Bread

New York Rye Bread


63 people made this

About this recipe: A nice traditional New York City rye bread made much easier by using the bread machine.


Serves: 12 

  • 250ml (9 fl oz) warm water
  • 1 1/3 tablespoons vegetable oil
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 2 2/3 teaspoons caraway seed
  • 150g (5 oz) rye flour
  • 300g (11 oz) bread flour
  • 1 oz vital wheat gluten (gluten flour)
  • 4 tablespoons dried milk powder
  • 2 1/2 teaspoons dried active baking yeast

Prep:5min  ›  Cook:3hr  ›  Ready in:3hr5min 

  1. Place all ingredients in to your bread machine in the order specified by your machine's manual. Set the cycle to Basic or White.

Recently viewed

Reviews (5)


Altered ingredient amounts. I've made this three times now, so my revised review is: very tasty rye bread, but I increased rye flour and decreased bread flour. this enhanced the rye flavour. The loaf is pretty small but has a nice texture inside and out. - 14 Jul 2008


Altered ingredient amounts. After many Rye Bread recipe failures this one came through for me with flying colours. I made some subtle changes however. I increased the amount of water to 300ml, the amount of oil to 4 tbsp and the amount of caraway to 3 tsp. I also combined the water, honey and yeast and allowed it to sit for 10 minutes prior to adding the remaining ingredients. I set my bread machine on the dough cycle and then transferred the dough to a greased bread tin when it was finished. I did not punch the dough down. I formed it into a loaf shape, covered it with a damp towel, and allowed it to rise for 40 minutes. it turned out beautifully. - 14 Jul 2008


Altered ingredient amounts. By using a total of 300ml water and using the "Dough" setting on my bread machine, I made the best free-form rye loaf I've made to date. - 14 Jul 2008

Write a review

Click on stars to rate