Rye Bread

Familiar deli rye bread. With caraway seeds and minced onion or onion powder.

Use low yeast slow bread method. This method allows 3 rises (sponge, knead, shape) and takes most of the day, so start early for dinner bread.


  • 2 cups rye flour (50-50 rye-whole wheat)
  • 2 cups whole wheat flour
  • 1-1/4 cup water
  • 1/4 tsp yeast
  • 1/4 tsp salt


  • 2 tsp caraway seeds
  • 1 tsp minced onion

Mix half of flour, the 2 cups whole wheat, with most of water and yeast to make sponge preferment, and allow to double 3-4h. Mix remaining flour, the 2 cups of rye flour, salt and spices and knead 5-10m, then allow to double again 3-4h. Punch down to remove gas and shape into loaf, place into parchment paper lined loaf pan, and allow to rise over top of pan. Bake preheated convection oven 450F 25m. Remove immediately from pan and parchment and place on rack to cool.


  • Sift whole wheat flour for dusting table top and dough.
  • Wet hands while kneading to avoid sticking without adding more flour.