Everyday recipes, explained simply.

Everyday Rye Loaf

A dark, moist tin loaf with a little treacle and caraway. No kneading.

By The Food Gene Updated

  • Beginner
  • Vegan
Prep
20 mins
Cook
45 mins
Rest or rise
2 hrs 30 mins
Makes
1 loaf (about 10 slices)
Level
Beginner
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Dark round bread loaf with slices on a wooden chopping board and a bread knife alongside.

Rye dough is sticky and does not stretch like wheat dough. That is fine: you mix it, rest it, and let the tin do the shaping.

Wait until it is fully cool before slicing. Rye keeps setting as it cools.

Ingredients

Makes 1 loaf (about 10 slices)

Method

  1. Mix

    Stir everything together into a thick, sticky dough. No kneading needed.

  2. First rise

    Cover and leave for 1½ hours, until it has grown by about a third.

    Timer: 1:30:00

  3. Tin it

    With wet hands, press the dough into an oiled 900 g (2 lb) loaf tin and smooth the top.

  4. Prove

    Cover and leave for 1 hour, until cracks appear on top. Heat the oven to 220°C (200°C fan) for the last 20 minutes.

    Timer: 1:00:00

  5. Bake

    Bake for 45 minutes, until it sounds hollow when tapped underneath.

    Timer: 45:00

  6. Cool

    Leave in the tin for 10 minutes, then turn out onto a rack. Cool completely before slicing.

Questions about this recipe

Why is my rye loaf gummy inside?

It was sliced while still warm, or needed a little longer in the oven. Let it cool completely, for at least 2 hours.