Old-World Rye Bread Machine Recipe
I love this rye bread machine recipe because this rye bread comes out so hearty, moist, and full of that old-world flavor. I used caraway seeds to keep the loaf traditional and the molasses adds delicious depth of flavor. You might need to skip the bakery from now on!
- 1 1/3 cup water
- 1/3 cup plant milk
- 1 1/2 tsp salt
- 2 tbsp vegetable oil or, 2 tbsp ground flax mixed with 2 tbsp water
- 2 tbsp fancy molasses
- 1 2/3 cups whole wheat flour
- 1 1/3 cups all-purpose flour or bread flour
- 3/4 cup dark rye flour
- 2 tbsp caraway seeds
- 1 tsp bread machine yeast
Add all of the ingredients into the bread pan in the order recommended by the manufacturer of your specific bread maker.
Select the "whole wheat" cycle.
Select your choice of crust. I selected medium.
Nutritional information is an estimate only. I based this on 2 slices of bread when the loaf is sliced into approximately 16 pieces.
Be sure to allow the loaf to fully cool before slicing.
I find that when I make this bread at night and allow it to cool overnight the loaf comes out moist and firm enough to slice it really easily.