ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crusty Rye Loaf

Yield 12 servings (serving size: 1 slice)
This bread is a great choice for corned beef, roast beef, or pastrami sandwiches slathered with grainy mustard and topped with Swiss cheese. The sponge can be made ahead and refrigerated for up to 24 hours, but bring it back to room temperature before making the bread. For a unique presentation, you can monogram the bread: Cut a 1/2-inch-wide initial into parchment paper, then place the stencil on the loaf and sift several tablespoons of flour over the initial. Remove the stencil and bake the loaf as directed.


  • Sponge:
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 2/3 cup warm water (100° to 110°)
  • 1/2 cup rye flour--medium
  • 1/4 cup bread flour
  • Bread:
  • 2 cups bread flour
  • 1/2 cup rye flour--medium
  • 1/2 cup water
  • 2 teaspoons caraway seeds
  • 1 1/4 teaspoons salt
  • 2 tablespoons bread flour
  • Cooking spray

Nutrition Information

  • calories 131
  • caloriesfromfat 5 %
  • fat 0.7 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.3 g
  • protein 4.3 g
  • carbohydrate 26.7 g
  • fiber 2.2 g
  • cholesterol 0.0 mg
  • iron 1.5 mg
  • sodium 246 mg
  • calcium 9 mg

How to Make It

  1. To prepare sponge, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon 1/2 cup rye flour and 1/4 cup bread flour into dry measuring cups; level with a knife. Add 1/2 cup rye flour and 1/4 cup bread flour to yeast mixture, stirring with a whisk. Cover and let stand in a warm place (85°), free from drafts, 2 hours.

  2. To prepare bread, lightly spoon 2 cups bread flour and 1/2 cup rye flour into dry measuring cups; level with a knife. Add 2 cups bread flour, 1/2 cup rye flour, 1/2 cup water, caraway seeds, and salt to sponge; beat with a mixer at medium speed until smooth.

  3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add 2 tablespoons bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

  4. Shape dough into a round loaf; place loaf on a baking sheet coated with cooking spray. Cover and let rise 1 1/2 hours or until dough has doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

  5. Preheat oven to 425°.

  6. Uncover and pierce loaf 1 inch deep in several places with a wooden pick. (Stencil an initial on bread, if monogramming.) Bake at 425° for 30 minutes or until loaf is browned on bottom and sounds hollow when tapped. Let stand 20 minutes before slicing.