Homemade Rye Sandwich Bread

This delicious Homemade Rye Bread comes together in just a few hours with no kneading and a few staple ingredients! So easy, you'll never want the store-bought stuff again.

4.56 from 9 votes

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Prep Time 5

Cook Time 30

Resting Time 4

Total Time 4 35

Course Appetizer, Bread

Cuisine American

Servings slices

Calories 150 kcal

Equipment

Large mixing bowl
9 x 5" Loaf pan
Parchment paper optional

Ingredients

3 cups all-purpose flour
1 cup dark rye flour
2-3 tbsp seeds: hemp, flax, caraway
2 tsp instant yeast
1 tsp salt
2 cups warm water
2 tbsp agave syurp

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Instructions

Mix both flours, salt, yeast, and seeds into a large mixing bowl. Stir to combine.
In a separate vessel, add the agave to the warm water and stir until fully dissolved. Pour into the dry ingredients.
Mix until no streaks of flour remain. This should only take about 1 minute.
Cover the bowl with a towel or plastic wrap and let rest on the kitchen counter for 3 hours.
After the first rise, the dough will have at least doubled in size. Coat the top lightly in oil, and punch the air holes out of the dough (pictured above).
Fold the dough onto itself a few times and form it into a rough loaf-shape.
Transfer the dough to a parchment-lined (or oiled) loaf pan and let rest another 40-minutes to 1 hours.
Preheat the oven to 375.
Once the loaf has risen to about 1 inch above the sides of the loaf pan, bake for 30-40 minutes or until the top is evenly golden brown.
Remove from the oven and carefully turn the loaf out of the loaf pan.
Let cool on a cooling rack at least 30 minutes before slicing. If you are storing the loaf right away, let cool fully beforehand (1-2 hours).
Enjoy!

Notes

When mixing the dough the water needs to be WARM but not hot. The warmth activates the yeast. Too cold and the yeast will not activate. Too hot and the yeast will die. Try for 100-110 degrees Fahrenheit.
Not Vegan? Replace the water with warm milk. Serve with butter or use to make a grilled cheese!
Gluten-free? I have not made this recipe with gluten-free flour yet, but I suspect a gluten-free bread flour replacement would work.

Nutrition

Serving: 1 sliceCalories: 150kcalCarbohydrates: 29gProtein: 5gFat: 1.3gSugar: 2.5g

Keyword dairy-free, easy, egg-free, nut-free

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