Rye bread loaf

    5 hours 5 min

    Rye is a grass so the flour created from its seed has a lower protein level than strong bread flours, so less gluten is produced. Thus, a rye loaf made using 100% rye flour is usually quite dense and does not have a large rise compared to a standard loaf of bread. It can be difficult to work and the proving time is much longer than that for a white loaf. I like rye bread using 100% rye flour and I know that there a some who would prefer a rye loaf that is less dense and has an improved rise. So, I have created a recipe to address this. The flavour of this loaf is fantastic retaining the rye notes throughout. This recipe makes one 900g/2 lb loaf, or you can divide and make two smaller loaves. Additionally, the dough can be shaped for a free standing loaf as well.


    Dorset, England, UK
    60 people made this

    Makes: 1 900g / 2 lb loaf rye bread

    • 300g rye flour
    • 200g strong white flour
    • 10g salt
    • 1 (7g) sachet fast action dried yeast
    • 25g olive oil
    • 250ml to 275ml cold water

    Prep:30min  ›  Cook:35min  ›  Extra time:4hr proofing  ›  Ready in:5hr5min 

    1. Put all the dry ingredients into a mixing bowl making sure the salt is kept away from the yeast. Add the olive oil and 250ml of water. Mix together and add extra water until the dough comes together ready for kneading. The dough should be slightly sticky but not wet.
    2. Lightly oil the work surface and knead by hand for 10 minutes or 5 to 7 minutes using your mixer at medium speed with the dough hook. Lightly oil a container and put the dough in it, cover and leave until the dough has doubled in size. This may take several hours so be patient because the end result is worth it.
    3. Once the dough has doubled in size, lightly oil the work surface and tip out the dough. Knock the dough back removing the air, stretch and fold the dough and shape to fit a greased 900g/2 lb loaf tin. Place the dough into the tin, cover, and let it rise until the dough is peeking above the top of the tin. It will take about 2 hours for the second rise.
    4. Preheat the oven to 220 C / 200 C fan / Gas 6 and place a roasting tin of between 500ml and 600ml of water in the bottom of the oven to generate steam. The use of steam helps to create a wonderful crust.
    5. Bake the loaf for 35 to 38 minutes, tap the top of the loaf to get the drum sound, you know the loaf is baked. Tip onto a cooling rack and when cold, slice, butter and enjoy.


    If you want the loaf to have more rye content reduce the strong white flour accordingly.

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    Reviews in English (2)


    Good recipe! I have made this 3 times now and have slightly adjusted it for my wheat and dairy free needs. I have to use free from bread flour which needs more liquid and is quite heavy along with stone ground rye flour quite dense. So have used more liquid, slightly warm temperature not cold to speed up the proving process and increased yeast to 9g. Lovely loaf, no sugar either, excellent!  -  16 Apr 2018


    I hope you enjoy this as well.  -  29 Feb 2016