Recipe for Rye Bread

Here at the global HQ of Virtuous Bread we just LOVE rye bread.  We have been crushed, though, recently, under the weight of messages and comments from people who are following the recipes on the website but who are not finding success with them.  Of course, I was huffing and puffing and generally muttering about how people could CLEARLY not follow recipes and decided to test the recipes again.  The short answer is that I found some interesting things and feel a wholesale apology is due to those against whom I muttered.  SORRY.

Rye bread recipe

Rye Bread

Before I go into the results, let’s just spend the next few posts going over the recipes again.  First a simple recipe for rye bread with yeast and second for a simple recipe for sourdough rye.  Over the next few posts I will explore, photographically and then, if you can wait that long without spontaneously combusting, I will share some fascinating conclusions.


Easy Recipe for Rye Bread

  • 300 g  Dark or light rye flour
  • 250 g Water
  • 50 g Molasses
  • 1.5 g  Instant Or 3 g dry Or 6 g fresh yeast
  • 6 g Salt
  • 1/2 tsp Ground cumin
  • 1 tsp Coriander
  • mixed  Seeds to decorate


If using dry or instant yeast

  • Measure the flour into a bowl and make a “well” in it.  Measure in the yeast, and pour enough of the water over it to fill the well. Let it stand for 15 minutes or so to dissolve the yeast.  Measure in the rest of the ingredients including the remaining water.

If using fresh yeast

  • Measure all of the ingredients into a big bowl.
    Easy rye bread
  • Mix well into a VERY wet dough.  If your dough is not really soft and slippery when you push your finger in it (give it a good push) your dough is too dry.  Add a bit more water.  I cannot emphasise enough that you need a very wet dough.
    100% rye bread recipe
  • Butter a tin and with soaking wet hands, shape the rye into a little oblong and gently slip it into the tin.  Just holding the dough, you should leave a handprint in it (that is how wet it should be).  Don’t squash it into an oblong – just run your wet hands over it to smooth the outside.  Leave as much air in it as you can.
    Rye bread recipe
  • Cover and let rise for 3-5 hours.  It is done with it has come to the top of the tin and there are little holes all over the top of the dough.
    How long do I let rye dough rise
  • Preheat the oven to 200 degrees.  Decorate the top of the loaf and pop it in for 45 minutes.
  • HA!  You have to wait for this photo!
  • Remove and let cool.  Better the next day when it has dried out a bit.  Good for 3-4 days.
  • HA!  you have to wait for this photo too!
Tried this recipe?Let us know how it was!

6 thoughts on “Recipe for Rye Bread”

  1. I am dedicated to rye bread since reading your recipe. I find no reason at all to add other flours and 100% rye produces a close textured but by way no means ‘heavy’ loaf. It’s wonderfully easy to make, but I do sift the flour into the bowl first to add as much air into it as possible.
    Thank you for your informative website as I cannot find any other recipes using 100% rye.

  2. Will let you know result. Am 76 years old and have just been hit with a no wheat,rice milk eggs or peanuts directive,am also diabetic so life is not simple. Thank you for your rye bread recipe. Now only need to transcibe to a machine . Geoff

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