Rye bread is a staple for any bread baker and it’s easy to make at home. Use this caraway-flavoured bread as toast, for sandwiches or to pass around the table at dinner.

Yield: Makes 1 loaf.



  • ​3 cups bread flour
  • 1 cup rye flour
  • 2 tsp instant yeast
  • 1 1/2 tsp salt
  • 1 tsp caraway seed
  • 1 1/2 cups warm water (100°F - 110°F)
  • 2 tbsp canola oil
  • 1 tbsp liquid honey
  • 1 large egg
  • 1 tsp water


  1. Combine bread flour, rye flour, yeast, salt and caraway seed in a stand mixer fitted with a flat beater.
  2. Add 1 1/2 cups warm water, oil and honey. Using low speed, beat just until combined.
  3. Change stand mixer attachment to a dough hook. Using low speed, beat until dough is smooth and elastic, about 6 - 8 minutes.
  4. Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap. Let dough rise in a warm draft-free place until doubled in volume, about 1 1/4 - 1 1/2 hours.
  5. On a lightly floured surface, roll dough into a 9x14 1/2 inch rectangle. Starting with a long edge, roll up dough, jelly-roll fashion, forming a loaf. Pinch dough along edge to seal.
  6. Place loaf, seam side down, in a large parchment paper-lined rimmed baking sheet. Make angled score marks on top of loaf. Cover loosely with greased plastic wrap. Let rise in a warm draft-free place until doubled in volume, about 40 - 60 minutes.
  7. Meanwhile, preheat oven to 350ºF. Whisk together egg and 1 tsp water until blended.
  8. Uncover loaf and brush top with egg mixture.
  9. Bake until loaf is golden brown, about 35 - 40 minutes.
  10. Remove loaf from pan and cool on a rack. May be frozen.
Nutritional analysis per slice:

66 calories, 1.2 g fat, 2.1 g protein, 11.7 g carbohydrate, 0.7 g fibre, 105 mg sodium