Quick Rye Bread Recipe

Written by: Editor In Chief
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Why You’ll Love This Quick Rye Bread Recipe

If you’re looking for a deliciously unique bread that’s both easy to make and packed with flavor, you’ll love this quick rye bread recipe.

I can’t get enough of its hearty texture and nutty taste. It’s the perfect addition to any meal, whether you’re enjoying it with butter or using it for sandwiches.

Plus, it’s a breeze to whip up—no yeast or long rising times here! I appreciate that it incorporates healthy seeds, too, giving it an extra crunch.

Baking this bread fills my kitchen with an irresistible aroma, making it a delightful experience from start to finish.

Ingredients of Quick Rye Bread

When it comes to making quick rye bread, gathering your ingredients is half the fun. There’s something satisfying about lining everything up, almost like preparing a mini cooking show in your own kitchen.

And trust me, you’ll want these ingredients on hand because they come together to create a deliciously hearty bread that’s sure to impress. Let’s take a look at what you’ll need to make this tasty treat.

Here’s your shopping list:

  • 4 cups rye flour
  • 1 cup all-purpose flour
  • 1 tablespoon coarse salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 tablespoon sunflower seeds
  • 3 tablespoons toasted sesame seeds
  • 2 tablespoons flax seeds
  • 1/2 teaspoon cumin seeds, lightly crushed
  • 4 ounces unsalted butter, chilled and cut into small pieces (plus extra for greasing the pans)
  • 2 cups plain yogurt
  • 1/2 cup whole milk
  • 1/4 cup honey
  • 2 large eggs
  • 2 tablespoons mixed seeds for sprinkling (think sunflower, sesame, flax, and cumin)

Now, before you rush off to the grocery store, let’s chat about some of these ingredients. You might be wondering if you can swap out the rye flour for something else.

While you could try using all-purpose flour, I really recommend sticking with rye for that distinctive flavor and texture. The seeds add a nice crunch and a boost of nutrition, but if you’re not a fan of flax seeds, no worries. Just toss in a little extra of the others.

And that honey? It’s not just for sweetness—it helps keep the bread moist. So, be generous, but not too generous or you might end up with a sticky situation. Trust me, I’ve been there. Happy baking!

How to Make Quick Rye Bread

quick rye bread recipe

Alright, let’s plunge into making that delicious Quick Rye Bread. First things first, preheat your oven to a cozy 350°F. This is where the magic begins.

While that’s heating up, grab four 6 x 3 x 2 loaf pans. Give them a good buttering, and don’t be shy about it. Trust me, you don’t want your beautiful loaves to stick. Line them with parchment paper, butter that too, and set them aside. You’ll be glad you did.

Now, let’s get our hands a little messy, shall we? In a large mixing bowl, combine 4 cups of rye flour, 1 cup of all-purpose flour, 1 tablespoon of coarse salt, 2 teaspoons of baking powder, and 1/2 teaspoon of baking soda. Toss in those crunchy 3/4 tablespoon of sunflower seeds, along with 3 tablespoons of toasted sesame seeds, and 2 tablespoons of flax seeds. For a little extra zing, add in the 1/2 teaspoon of lightly crushed cumin seeds. Mix them up!

Then, take 4 ounces of chilled unsalted butter, cut into small pieces, and either rub it into the flour mixture with your fingers (which can be quite therapeutic) or use a pastry cutter. You want it to look like coarse crumbs—think sand, but tastier.

In a separate bowl, whisk together 2 cups of plain yogurt, 1/2 cup of whole milk, 1/4 cup of honey, and 2 large eggs. This is where it gets fun—make a well in the center of your flour mixture and pour in that creamy goodness.

Stir it all together until it’s combined. Yes, it’s sticky, and yes, it might feel like you’re wrestling with a dough monster, but that’s okay. Spoon the batter into your prepared pans, smoothing the tops like you’re tucking them into bed.

Before they go into the oven, sprinkle the tops with 2 tablespoons of those mixed seeds. Now, carefully transfer the pans onto a baking sheet and pop them in the oven. Bake for about an hour or until they’re golden brown and a skewer poked in the center comes out clean.

Let them cool for 15 minutes in their pans before turning them out onto wire racks. Just try not to eat them all at once; they’ll be worth the wait!

Quick Rye Bread Substitutions & Variations

While you might be enthusiastic to stick to the traditional Quick Rye Bread recipe, there are plenty of substitutions and variations that can elevate your baking experience.

For instance, swap half the rye flour for whole wheat flour for added nutrition. You can also replace yogurt with buttermilk or sour cream for a tangy twist.

Want a sweeter loaf? Try adding dried fruits like raisins or cranberries. If you’re up for experimenting, mix in different seeds or nuts for texture.

Don’t hesitate to adjust spices; caraway seeds can add a lovely flavor that complements the rye beautifully.

Happy baking!

Additional Tips & Notes

To guarantee your Quick Rye Bread turns out perfectly every time, I recommend keeping a few important tips in mind.

First, make sure your ingredients are at room temperature for better mixing. Don’t skip the parchment paper; it helps with easy removal.

If your dough seems too dry, add a splash of milk. For extra flavor, consider adding herbs or spices that you enjoy.

Remember to check for doneness with a skewer; it should come out clean.

Finally, let the loaves cool completely on wire racks to achieve the best texture.

Happy baking, and enjoy your delicious homemade bread!