📝 About This Recipe
This Honey Rye Bread is a soulful nod to Northern European baking traditions, where the deep, earthy character of Secale cereale meets the floral sweetness of wildflower honey. The rye flour provides a dense, moist crumb and a subtle nutty tang, while a hint of caraway adds that quintessential aromatic complexity. It is a hearty, sophisticated loaf that strikes a perfect balance between savory depth and a gentle honeyed finish.
🥗 Ingredients
The Flour Base
- 2 cups Medium Rye Flour (preferably stone-ground)
- 2 1/2 cups Bread Flour (high-protein for structure)
- 1 tablespoon Vital Wheat Gluten (optional, helps rye rise better)
Liquid & Leavening
- 1 1/4 cups Warm Water (between 105°F and 110°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1/3 cup Raw Wildflower Honey (adds moisture and flavor)
- 3 tablespoons Unsalted Butter (melted and slightly cooled)
Seasoning & Finish
- 2 teaspoons Fine Sea Salt
- 1 tablespoon Caraway Seeds (whole seeds for classic aroma)
- 1 Egg White (beaten with 1 tsp water for the wash)
- 1 tablespoon Rolled Rye Flakes (for topping decoration)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm water, 1 teaspoon of the honey, and the yeast. Whisk gently and let sit for 5-10 minutes until the mixture is foamy and active.
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2
Add the remaining honey, melted butter, caraway seeds, and sea salt to the yeast mixture. Stir with a wooden spoon to combine.
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3
In a separate bowl, whisk together the rye flour, 2 cups of the bread flour, and the vital wheat gluten.
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4
With the dough hook attachment running on low speed, gradually add the flour mixture to the wet ingredients. Continue mixing until a shaggy dough forms.
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5
Increase the speed to medium-low and knead for 6-8 minutes. Rye dough is naturally stickier than wheat dough; add the remaining 1/2 cup of bread flour only if the dough is too wet to clear the sides of the bowl.
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6
Turn the dough onto a lightly floured surface and knead by hand for 1 minute to form a smooth, slightly tacky ball.
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7
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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8
Gently punch down the risen dough to release air. Turn it out onto a surface and shape it into a tight oval loaf or fit it into a greased 9x5 inch loaf pan.
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9
Cover the loaf loosely and let it rise again for about 45-60 minutes. It should look puffy and rise about an inch above the rim of the pan.
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10
Preheat your oven to 375°F (190°C) during the final 20 minutes of the second rise.
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11
Gently brush the top of the loaf with the egg white wash and sprinkle with rye flakes or a few extra caraway seeds. Use a sharp serrated knife to make three diagonal slashes across the top.
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12
Bake for 35-40 minutes. The loaf is done when it is deep golden brown and sounds hollow when tapped on the bottom (internal temperature should reach 190-200°F).
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13
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Resisting the urge to slice it while hot ensures the crumb sets perfectly.
💡 Chef's Tips
Rye flour lacks the gluten structure of wheat, so don't over-knead or expect a 'fluffy' white bread texture; embrace the density! If the dough is extremely sticky, oil your hands instead of adding too much extra flour, which can make the bread dry. For a deeper flavor, you can replace the honey with molasses for a darker, more robust 'Pumpernickel' style loaf. Use a thermometer to check doneness; rye bread can look cooked on the outside while remaining gummy in the center. Always let rye bread cool completely (at least 2 hours) as the starch structure continues to set even after leaving the oven.
🍽️ Serving Suggestions
Slather a thick slice with salted cultured butter and a drizzle of extra honey for a decadent breakfast. Pair with smoked salmon, cream cheese, and fresh dill for a classic Scandinavian-style open-faced sandwich. Serve alongside a hearty beef stew or borscht to soak up the rich, savory broth. Toast a slice and top with sharp aged cheddar cheese and sliced green apples. Enjoy with a glass of cold buttermilk or a dark malty ale to complement the rye's earthy notes.