Dark Seeded Rye Bread: A Hearty Sandwich Loaf With a Crackly Top and a Deep, Earthy Flavor

How to Make Dark Seeded Rye Bread

1. Wake up the yeast. In a large bowl, stir the warm water, molasses and yeast together. Let it sit for 5 to 10 minutes, until foamy on top.
2. Mix the dry ingredients. In another bowl, whisk the rye flour, bread flour, cocoa, salt and caraway seeds.
3. Make the dough. Add the oil to the yeast mixture, then the flour mixture, and stir with a sturdy spoon until no dry flour remains. The dough will be thick and sticky. Fold in the sunflower and pumpkin seeds.
4. Knead briefly. With wet or lightly oiled hands, knead the dough in the bowl for 3 to 4 minutes. It will never be smooth like white bread, and that is normal.
5. First rise. Cover the bowl with a towel and let it rise in a warm spot for about 1 hour, until puffy and about 1 ½ times its size.
6. Shape the loaf. Grease a 9×5-inch loaf pan. With wet hands, press the dough into a rough log and lay it in the pan, smoothing the top with a wet spatula.
7. Dust and rise again. Sift the tablespoon of rye flour over the top. Cover and let rise 40 to 50 minutes, until the dough nearly reaches the rim of the pan. Meanwhile, heat the oven to 375°F.
8. Bake. Bake for 45 to 50 minutes. The loaf is done when it sounds hollow when tapped on the bottom, or an instant-read thermometer reads about 200°F in the center.
9. Cool completely. Remove the bread from the pan and let it cool on a wire rack for at least 2 hours before slicing.

Tips for the Best Rye Loaf

• Be patient with the cooling. Rye bread keeps setting as it cools. Slice it hot and the inside will be gummy.
• Use wet hands, not more flour. Adding too much flour to fight the stickiness makes a dry, crumbly loaf.
• A warm spot helps. An oven with only the light on is a cozy place for the dough to rise.
• Use a serrated knife and slice thin, about ½ inch, for the best texture.

Variations

For a raisin and walnut rye, replace the sunflower seeds with ½ cup raisins and ½ cup chopped walnuts. It is lovely with sharp cheddar.

For a deli-style rye, double the caraway seeds and leave out the cocoa for a lighter loaf that is perfect for Reuben sandwiches.

For a free-form round loaf, add 2 to 3 extra tablespoons of bread flour, shape it into a ball on a parchment-lined baking sheet and bake about 40 minutes.

How to Store Rye Bread

Wrap the cooled loaf in a clean kitchen towel or a paper bag and keep it at room temperature for up to 5 days. Rye stays fresh much longer than white bread. To freeze, slice the loaf first, wrap it tightly in plastic and foil, and freeze for up to 3 months. Toast slices straight from the freezer.

Nutrition Information

One slice provides approximately 140 to 160 calories, depending on the thickness of the slice and the seeds you use. These numbers are an estimate and do not include butter or toppings.

Final Thoughts

There is something deeply satisfying about pulling a dark, fragrant loaf out of your own oven. This rye bread asks for very little work, mostly waiting, and gives you a week of good breakfasts and hearty sandwiches in return.

Bake it on a quiet afternoon, let the kitchen fill with that warm, toasty smell, and save the first buttered slice for yourself.

With love, from Grandma's kitchen ❤️