Dark Rye (Bread Machine)

"My absolute favorite recipe. This recipe produces a soft, full-loaf of bread, with a nice crust every time. Easy and delicious."
photo by Terry_in_CO photo by Terry_in_CO
photo by Terry_in_CO
photo by Bayhill photo by Bayhill
photo by tetiana.may photo by tetiana.may
photo by rx7chick photo by rx7chick
photo by Terry_in_CO photo by Terry_in_CO
Ready In:
3hrs 10mins
1 loaf




  • Add ingredients to your bread machine as directed. Mine specifies liquids first, yeast last. Set to standard (white) bread and Go. Enjoy!

Questions & Replies

  1. Can you use the dough setting and than form in Bataan baskets?
  2. Is that a 1lb loaf?
  3. I'm makeing this bread as we speak, I will write back when the brea is done and I taste it
  4. Where is the rest of the recipe? How long in the bread maker? If I take it out after the dough is done in the bread maker, what are the oven baking instructions?
  5. Is this a one pound loaf?


  1. Delicious! Rye bread is one of our favorite breads, so I am always on the lookout for a good recipe. This recipe is definitely a winner! I made the dough in my bread maker on the "dough" cycle. When the cycle was finished, I removed the dough and formed it into a ball and put it on a greased baking dish. I did have to knead in some more bread flour first as the dough was too sticky to work with. I let the dough rise for about 30 minutes and then I slashed the top of the loaf a couple of times with a sharp knife. I baked it at 350 degrees for about 35 minutes. The result was a rustic loaf with a nice, soft interior. Thank you for sharing this wonderful recipe...it is definitely a keeper!! Made for ZWT 9 Scandinavia for The Apron String Travelers.
  2. Perhaps it was a recipe for a larger machine (ours handles 1 1/2 pound loaves just fine, usually about three cups of flour like this one), or maybe an altitude thing (Denver, 5280 feet), but this was a mess in my bread machine. It rose too high, got dough all over the place, then fell drastically in the middle. Looked like a bread explosion. The bottom of the loaf is edible (top had over-done parts and raw parts where it overflowed the pan), and surprisingly light for a loaf that appeared to fall like a bad cake. The flavor is OK, not fantastic, though due to the other problems, I'm not sure it's fair to judge the flavor.
  3. BEST DARK RYE EVER!!<br/>This recipe rocks. It consistently rises up high and light, and the taste is superb. The first time I forgot the caraway, no problem. I have made this three times, next time I am going to use the Dough Cycle and bake it as a boule.
  4. Very nice! Tastes great, airy texture, and nice color. Made as posted with caraway seeds. Used 1.5 pound setting and light crust setting. No problems rising.
  5. Pretty surprised this came out as well as it did for bread machine bread, I had to kinda guess what setting my machine had a basic setting 3 hour run time and looking at the time on the description of recipe it said ready in 3 hours so I assumed I was picking right setting. All went well until about hour two, deflation happened the top sunk in maybe to long rising in the machine maybe not the right setting nevertheless it continued and baked up okay even with the deflated top. Texture was good, flavor was okay. It's very light on the rye. Needs two tablespoons of seeds for my taste I guess. Really wish it was more descriptive as in run time as not all machines have the white option.


<p>I live in Alaska. I'm always trying to find new recipes and I enjoy sharing my own wild and crazy food experiments with others. My current passion is my rice cooker, which I love; I wish I had more recipes for it.</p>
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