Rustic homemade rye sandwich bread recipe loaf cooling on a wire rack, with a few slices cut to reveal a soft crumb.

Easy Rye Sandwich Bread Recipe

This Rye Sandwich Bread Recipe combines the deep, nutty flavors of rye flour with a soft, sandwich-perfect texture. Easy to make and packed with flavor, this homemade loaf is perfect for everything from deli-style sandwiches to morning toast.

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Course: Breakfast

Cuisine: American, European, Jewish, Scandinavian

Prep Time: 20

Cook Time: 40

Resting Time: 2

Total Time: 3

Servings: Slices

Calories: 120kcal

Cost: $4

Equipment

Loaf pan 9×5-inch for best results
Stand mixer Optional, for easy kneading
Kitchen scale Ensures precise measurements
Instant-Read Thermometer Helps check doneness (190-195°F)
Bench scraper Assists with dough handling
Bread knife Essential for clean slicing

Ingredients

2 ½ cups Bread Flour Provides structure
1 ½ cups Medium Rye Flour Adds authentic rye flavor
2 tablespoon Sugar Feeds the yeast
1 ½ teaspoon Salt Enhances flavor
2 ¼ teaspoon Active Dry Yeast Or instant yeast
2 tablespoon Vegetable Oil Or melted butter
1 ¼ cups Warm Water 100-110°F
1 tablespoon Molasses Optional for deeper flavor
1 tablespoon Caraway Seeds Optional for classic rye taste
1 tablespoon Vital Wheat Gluten Optional improves structure

Instructions

Activate yeast by mixing with warm water and sugar. Let sit until foamy.
Mix all dry ingredients in a bowl, then add yeast mixture and oil.
Knead dough until smooth and elastic (8-10 min). Let rise 60-90 min.
Punch down, shape into a loaf, and place in a greased loaf pan.
Let dough rise again for 45-60 minutes. Preheat oven to 375°F.
(Optional) Brush with egg wash, add toppings. Bake for 35-40 min.
Let cool on a wire rack for at least 1 hour before slicing.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation

Nutrition