Rye Bread


2 ½ cups of bread flour (or all-purpose)

1 ½ cups of rye flour

2 teaspoons of salt

1 package of instant yeast (you can use active dry yeast but if so, activate the yeast as you normally would)

1 tablespoon of caraway seeds (optional but recommended)

1 ¾ cups of warm water

2 tablespoons of honey

2 tablespoons of olive oil (separated as 2 separate tablespoons of oil)

1-2 tablespoons of softened butter for the loaf pan


Generously butter the loaf pan using the softened butter.

Mix the two flours together with a whisk.

Add salt, caraway seeds if you’re using them and instant yeast and whisk to mix them in.

Make sure the water is warm then add the 2 tablespoons of honey and mix until it’s completely dissolved.

Add honey/water mixture and 1 tablespoon of olive oil to the four mix and mix till it forms a sticky ball.

Cover with plastic and a towel for 3 or 4 hours till it doubles in size.

Spread about 1 tablespoon of olive oil on the top of the dough then punch it down and use your fingers to release the dough from the bottom of the pan and form into a short log.

Place the log into the buttered loaf pan seam side down.

Cover the loaf pan for at least 45 minutes to make sure that the bread rises above the top of the pan.

Pre-heat oven to375.

Place loaf pan on the middle rack of the oven and just before you close the oven door, toss a few ice cubes on the bottom of the oven and quickly close the door.

            (The quickly melting ice cubes will cause steam to be trapped in the closed oven and this helps to create a nice crust).

Bake for 45 minutes then check with a toothpick to see if it’s done (it should be). When it’s done, turn the pan upside down to remove the loaf and let the bread cool on a wire rack for at least 30 minutes before slicing.