This seeded rye bread made with fresh milled flour is better than you can find at any deli! It gets it’s classic flavor from a combination of hard white wheat, rye, and caraway seeds. It also utilizes the autolyse method for a soft loaf. Enjoy simply as toast or make a delicious homemade Reuben sandwich.
Seeded rye bread is also known as Jewish rye bread. It is a tender bread studded with caraway seeds that give a little crunch and a whole lot of flavor. In this recipe you can use between 1-3 tablespoons of caraway seeds to achieve the flavor you want. I like to do 2 tablespoons of caraway seeds, but 1 of those being the whole seed and the other tablespoon I will blend in a coffee grinder to break some of the seeds open for a deeper flavor. This is all preference, so if you don’t have a coffee grinder feel free to just add the whole seeds. You will still taste them!
What You’ll Need To Make Seeded Rye Bread Made With Fresh Milled Flour
Fresh Milled Hard White Wheat Flour
Fresh Milled Rye Flour
Caraway Seeds/Ground Caraway– You’ll want caraway seeds for sure, but if you want to use ground caraway for a deeper flavor along with the seeds you can add that, too. I like to use 1 tablespoon of whole seeds and 1 tablespoon of seeds that I grind up in a coffee grinder.
Brown Sugar
Instant Yeast
Salt
Water
Olive/Avocado Oil
Vital Wheat Gluten– optional, adds softness.
What Is The Autolyse Method?
The autolyse method is resting your dough mixture for 20-60 minutes BEFORE adding the yeast and salt. This will help ensure that your flour is fully hydrated and make your dough more stretchy, resulting in a softer loaf of bread. If you want to read more on the Autolyse Method read this article.
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Seeded Rye Bread Made With Fresh Milled Flour (Jewish Rye)
Ingredients
- 515 grams fresh milled hard white wheat flour (approx. 4 1/3 cups flour)
- 160 grams fresh milled rye flour (approx. 2 cups flour)
- 1-3 tbsp caraway seeds See note below
- 454 grams water (2 cups)
- 55 grams brown sugar (1/4 cup, packed)
- 28 grams avocado or olive oil (2 tbsp.)
- 8 grams vital wheat gluten (1 tbsp.), optional
- 1 1/2 tsp salt
- 1 tbsp instant yeast (I use SAF brand)
Instructions
- Add all of your ingredients, EXCEPT Yeast and Salt to your mixing bowl. Mix until combined and no dry flour is left. Cover and Let mixture rest for 20 minutes up to 1 hour. This is the Autolyse and will hydrate your flour and create a softer loaf.
- Next add in your instant yeast and salt and knead for 6-8 minutes, or until windowpane is reached. This will vary with mixers.
- Move dough to a lightly oiled bowl and cover with plastic wrap or a damp towel and let rise 45 minutes- 1 hour or until doubled in size.
- Punch your dough down, divide, and shape loaves. One batch will give you 2-1lb. loaves. Place in oiled or parchment lined loaf pans, cover, and let rise until doubled. (about 45min-1 hour.) I like to preheat my oven the last 15-20 minutes of the 2nd rise.
- Bake at 375℉ for 30 minutes. If using a thermometer the internal temperature should be 190℉.
- Let rest in loaf pan for 2-3 minutes and then remove from pan to a cooling rack. Slice when cool and enjoy!
Notes
See More Fresh Milled Flour Recipes
The dough felt incredibly dry during the autolyse but I stuck with the instructions and it turned out so well. I made 1 large loaf in my USA loaf pan which did increase the cook time a bit but I kept a probe thermometer in the loaf so it was no big deal. I think I’m going to play around with the Rye to Hard White ratio next time because I like really earthy Rye breads and this was mild enough that my young boys didn’t realize it wasn’t their regular loaf. Great for reubens, fish sandwiches, and tinned fish toasties!
Glad you guys enjoyed it. Thank you for all of your feedback!
I tried this recipe and the flavor is fantastic. However, my loaf doesn’t hold together and crumbles easily, do you know what would cause this?
Did you reach windowpane? That is the only thing that comes to mind.
Love this recipe! I had to add a bit less flour, but it cooked to perfection just like the recipe said! Our local grocery quit carrying the Rye we all loved and this was an even better option!
Thank you!
Glad you all enjoyed it!
I trying this recipe now but substituted the brown sugar for 3 Tbs honey & 1 Tbs Molasses. My dough is not coming together like it should. I’ve been kneading forever. I haven’t got to the windowpane stage. I’ve let it rest for 30 minutes. Kneaded again but nothing. Let it rest more, kneaded again and nothing. It’s rising very well when I let it rest. What an I don’t wrong?
The honey and molasses may have thrown off the dough. It sounds like you may have needed to add more flour to make up for it. Also, what mixer are you using? I hope you give it another chance and could possibly revisit the rating if it turns out. 🙂
Thanks so much for the grinding tip on the caraway seeds. It made such a difference in the flavor. Who knew the brand name rye bread from the store got most of its flavor from ground caraway seeds. Next time I will do 1.5 Tbsp each ground vs whole because I like a strong flavor.
You’re welcome! It really helps give it that full flavor! <3
Can you make this with sourdough starter?
I’m sure you can I just don’t have measurements for swapping yeast with starter.
I weighed out the ingredients, and my dough didn’t do well getting to the window pane. I kneaded it for what seems like 20-30 min. It was pretty sticky. The end result seems slightly crumbly. The flavor is so delicious. I would love to perfect this one. I used my kitchenaid. Any tips on how I can improve it? Should I have added a little more flour? I did also grind 1tbs of the caraway seeds as you recommended 😋😋. Thank you.
If it seems too sticky in the KitchenAid I think more flour would be fine. I use a Bosch when I make mine. I would slowly add flour until your dough pulls away from the side.