This rye bread recipe blends rye flour with bread flour to create a loaf that’s firm yet soft and moist—truly delicious.
Last Updated on October 24, 2025 – Originally posted on July 9, 2017
This recipe was tested at sea level using a Zojirushi BB-PAC20, Home Bakery Virtuoso. In my experience, these measurements work without adjustments up to about 3,700 feet. If you bake at higher altitudes, you may need to tweak ingredient amounts or rising times.
We enjoy rye bread for its texture and flavor. This loaf has a pleasant density but remains tender and moist inside, making it an excellent everyday bread or a sturdy base for sandwiches.
Rye is a nutritious cereal grain with a good amount of fiber. If someone in your household avoids whole wheat, rye can be a welcome alternative—flavorful and more widely accepted at the table.
Vital Wheat Gluten
This recipe includes vital wheat gluten. Gluten is the protein in flour that provides strength and structure, allowing the dough to rise and hold its shape. Vital wheat gluten is a concentrated form of that protein; it looks like flour but functions differently, enhancing loaf volume and texture when added to flours that are lower in gluten, such as rye.
Vital wheat gluten used to be easy to find in many grocery stores; if it’s not available locally you can purchase it online from reputable sources. Using a small amount in this rye loaf improves the rise and crumb without changing the rye flavor.
If you prefer a deeper, more robust rye flavor, consider a dark or “black” rye loaf. Dark rye pairs beautifully with rich fillings like corned beef and also complements soups and stews.
Instructions
Note: This recipe yields a two-pound loaf and is intended for use with the Basic/White or Wheat cycle on a bread machine, with a medium crust setting.
Follow your bread machine manufacturer’s instructions for ingredient order—most machines require liquids first, then dry ingredients, and yeast added last. After the machine begins kneading, check the dough 5–10 minutes in: it should form a smooth, rounded ball. If it’s too dry, add water one teaspoon at a time; if too wet and sticky, add flour one tablespoon at a time until the dough is smooth and cohesive.
Rye Bread Recipe for the Bread Machine (Two-Pound Loaf)
1 1/3 cups water
3 tablespoons olive oil
2 2/3 cups bread flour
1 1/3 cups dark rye flour
3 tablespoons vital wheat gluten
3 tablespoons packed brown sugar
2 teaspoons caraway seeds
1 teaspoon salt
1 1/4 teaspoons active dry yeast
Place the ingredients in the bread pan in the order recommended by your machine. On many machines this means liquids first, then dry ingredients, and yeast last in a separate well. I used the Basic cycle for this loaf, but the Wheat cycle is also suitable if your machine offers it.
Bake according to your machine’s standard two-pound loaf program. Once the loaf is finished, remove it promptly from the pan and allow it to cool on a wire rack before slicing to preserve texture and make slicing easier.
This rye bread makes a flavorful sandwich base, pairs well with strong cheeses, and is hearty enough to enjoy with soups and stews. Adjust caraway to taste or omit if you prefer a milder rye flavor.