Soft and chewy homemade rye bread with a healthy whole wheat twist—This melt-in-your-mouth bread tastes exactly like bakery-style rye bread! Step-by-step photos included!
Homemade rye bread has been on my recipe bucket list for years now and I am FINALLY crossing it off!
The other day, I received some goodies in the mail—Bob’s Red Mill was kind enough to send me 4 free products of my choice! I picked out some golden couscous, wheat bran, steel cut oats, (I’ve heard rave reviews about these—are they good??) andd…a package of rye flour!
I decided homemade rye bread was going to be my first order of business. — I’ve put it off long enough.
Guys, this bread…..It seriously tastes like it came from a bakery! It’s super soft and fluffy, full of whole grains and nutrients, and doesn’t even taste like it’s good for you!
Psssst…since this bread is total health food, it’s totally okay to enjoy this bread with lots of butter. Just ‘sayin. 😉
This bread is perfect for sandwiches and is divine toasted. The possibles are literally endless—The slices are also smaller than regular-sized bread, making it ideal for any appetizer. I can’t wait to try mini tea sandwiches with this bread!
My personal favorite way to enjoy this bread is toasted with peanut butter and honey. Seriously guys, it’s heaven.
The inside of this bread is the epitome of softness and fluffiness, while the outside is tender and chewy. Trust me when I say, you’re going to savor every bite. Perfection in a loaf. 😉
For all you beginning yeast bread makers, I’ve prepared step-by-step photos. You’re welcome. 🙂
TIP: Plan ahead. This recipe takes nearly 4-1/2 hours from start to finish. This bread means business—bakery-style bread takes time. It’s worth every single minute though, trust me.
What you’re going to do first is make your sponge: The sponge is your starter base and consists of water, active dry yeast, honey, and white whole wheat flour. All this gets whisked up in a large bowl until a thick batter forms. This is your sponge. Cover sponge with plastic wrap and let sit at room temperature at least 2 hours. (sponge may be left at room temperature up to 8 hours—the longer the sponge sits, the better the flavor your bread will be!)
Once your sponge has sat at room temperature at least 2 hours, you’re ready to finish your dough. Stir olive oil, salt, and rye flour into sponge base until mixture forms a soft dough. Turn dough onto a floured surface and knead until smooth and elastic. (if dough seems sticky, knead in a little extra flour until dough is soft and pliable) Place dough in a greased bowl, and let rise in a warm place 1 to 2 hours, or until dough is doubled in size. (it took my dough exactly 1 hour, but depending on the temperature of your kitchen, it may take longer)
Punch your gorgeous dough down. It feels like a pillow, doesn’t it?
Divide dough in half and roll each half into a 12×9 rectangle. Roll each rectangle up tightly along the length side and place on parchment paper-lined baking sheets. Let rise in a warm place until doubled in size—It took mine about 30 minutes.
Note: If you want your rye bread to be regular-sized sandwich bread, feel free to put your loaves in loaf pans instead of on baking sheets.
Whisk up an egg white and 1 tablespoon of milk for a quick egg wash and brush it over your risen loaves. Bake your loaves at 350F 25 minutes, or until loaves are golden brown. Make sure you let your loaves cool completely on a wire cooling rack before slicing.
This bread is especially good with a big bowl of soup. May I suggest you serve this bread alongside my Italian-Style Ratatouille?? Sooo good.
If you love bakery-style bread, this rye bread is definitely what you’ve been waiting for your entire life. Make it now and thank me later. 😉
Bakery-Style Whole Wheat Rye Bread
- 2-1/4 teaspoons active dry yeast
- 2-3/4 cups warm water 120F
- 2 tablespoons honey
- 3 cups white whole wheat flour
- BREAD DOUGH:
- 2 tablespoons olive oil
- 1 tablespoon salt
- 2-1/2 to 3 cups rye flour
- EGG WASH:
- 1 large egg white
- 1 tablespoon milk
Prepare the sponge: In a large bowl, dissolve yeast in warm water. Whisk in honey and 3 cups flour until a thick batter forms. Cover with plastic wrap and let sit at room temperature at least 2 hours (sponge may be left at room temperature up to 8 hours)
Prepare the dough: Stir oil, salt, and 2-1/2 cups rye flour into sponge until a soft dough forms (if dough seems sticky, add more flour) Turn dough onto a floured surface and knead until smooth and elastic, adding more flour if necessary. Place dough in greased large bowl, and let rise in a warm place 1 to 2 hours, or until doubled in size.
Punch dough down and divide in half. Roll each half out into 12x9 in rectangle. Roll up along the length and tuck ends underneath. Transfer each loaf to a parchment paper-lined baking sheet. Cover loaves with plastic wrap and let rise an additional 30 minutes or until doubled in size.
In a small bowl, whisk egg white and milk until smooth. Brush over loaves.
Bake loaves at 350F 25-30 minutes, or until golden brown. Cool bread completely on a wire cooling rack before slicing.
Store bread in an airtight container at room temperature up to 3 days.
I know you’ll love my other bakery favorites!