Martha's Homemade Rye Bread

3.7

(176)

11 Reviews

These homemade loaves are perfect for sandwiches, toast, or simply spreading with butter.

Martha Stewart

Updated on March 18, 2024

Yield:

2 loaves

This flavorful homemade bread is made with a mix of rye flour and all-purpose flour, yielding hearty loaves with a subtle tang that aren't dense like some other rye breads. This recipe makes two loaves baked in loaf pans, which are just the right shape for slicing for sandwiches (pastrami perhaps?) or toast. You can also form the dough into freeform loaves if you prefer. Caraway seeds are a traditional addition and add a delicious crunch.

Ingredients

1 tablespoon plus 1 ½ teaspoons active dry yeast (two ¼-ounce envelopes)
2 ¼ cups warm water (110 degrees)
3 tablespoons plus 2 teaspoons honey
4 tablespoons unsalted butter, melted, plus more for bowl and pans
2 tablespoons caraway seeds, plus more for topping
4 ½ teaspoons salt
4 cups all-purpose flour, plus more for surface and dusting
2 ½ cups rye flour
1 large egg white
Nonstick cooking spray

Directions

Proof yeast:

In a small bowl or liquid measuring cup, sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.
Mix remaining water with rest of honey, butter, and seeds:

Add remaining 1 3/4 cups water to the bowl of an electric mixer fitted with the dough hook attachment, along with remaining 3 tablespoons honey, butter, caraway seeds, and salt. Mix on low to combine.
Add flours:

Gradually add both flours, one cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
Knead dough:

Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
Let rise:

Let dough stand in a warm place until it doubled in volume (it should not spring back when pressed), about 1 hour.
Prep loaf pans and divide dough:

Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough and divide in half.
Shape one loaf; repeat with second:

Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds; press seam to adhere and pinch ends to seal. Place seam-side down in loaf pan. Repeat process with remaining piece of dough.
Brush tops with egg white wash; sprinkle with seeds:

In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves; sprinkle with caraway seeds.
Cover and let rise:

Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour.
Preheat oven:

Preheat oven to 450°F on a conventional oven or 425°F on a convection oven. Reduce oven temperature to 400°F (conventional) or 375°F (convection).
Bake:

Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.