Homemade Rye Bread

I friggen love rye bread. I grew up on rye bread. It is a carb that is very near and dear to my heart. When I was little, I remember going to my Dziadzia’s (pronounced jah-jah, Polish for grandpa) house and eating giant soft slices of rye bread that he would have sitting out on a paper towel along with some kielbasa (pronounced keel-basa, aka a type of Polish sausage) on his kitchen table for a snack.

I’m Polish. That’s our definition of a snack.

The way to any of my family members’ hearts is to share in our love of rye bread. Mike has known me for, like, ten years. He knows that most of my days start with a piece of rye bread, untoasted, with a smidge of butter on top…OK, more like two pieces with a lot of butter on them.

When Mike first came over for Easter dinner with my family, he made the golden statement that he loved rye bread. My mom and I were so happy. That’s definitely a good sign. He made it through our holiday celebration unscathed and with bonus points. My Dziadzia would have been soooo happy I found a boy that shared in our rye bread love.

Or at least, that’s what I thought.

It wasn’t until about a year ago where Mike let it slip that he doesn’t like rye bread. Whhhhaaaaa?!?!?! He has been living a lie for all these years. On one hand, I am sad that he doesn’t like rye bread. I would love to share my favorite bread with him. On the other hand, I should feel flattered that he liked me enough to fake his love for rye bread and shovel down many slices at many of my family gatherings just for me.

Also, another positive note I just thought of, there is more rye bread for me! Muahahaha! Don’t worry, Mike, I will still share the kielbasa.

Homemade Rye Bread
Prep time

Cook time

Total time


Recipe type: Baking/Bread
Serves: Makes 1 Loaf

  • 2 Tablespoons Whole Caraway Seeds
  • 1 ½ Cups Organic Dark Rye Flour
  • 2 Tablespoons Sugar
  • 2 Teaspoons Salt
  • 1 Tablespoon Active Dry Yeast
  • ½ Cup Warm Water (110 – 115 degrees F)
  • 1 Cup Milk (room temperature)
  • 2 Tablespoons Olive Oil
  • 2 ½ Cups All Purpose Flour

  1. In the bowl of an electric stand mixer fitted with the hook attachment, combine the warm water and sugar. Whisk to combine. Sprinkle yeast on top of water and let sit for five minutes until the yeast blooms and becomes frothy.
  2. In a medium bowl, whisk together the flours, caraway seeds, and salt. Add the flour mixture along with the milk and olive oil to the mixer.
  3. Mix on low until the dough starts to come together. Once the dough starts to form, turn the speed up to medium/high and knead for 8-10 minutes. Add additional all-purpose flour to the dough if it seems too sticky.
  4. Place dough in a lightly oiled large bowl. Cover with a towel and let rise in a warm area for approximately an hour and a half, until it has doubled in size.
  5. Lightly flour a work surface. Place the dough on the floured surface, punch down, and allow to rest for five minutes. Form the dough into a loaf shape and place in a loaf pan. Cover the pan and let the dough rise for another hour until it has doubled in size again.
  6. Preheat the oven to 375 degrees F. Bake the loaf for 45 minutes until golden brown and crusty. The loaf should sound hollow when done.

Recipe adapted from Bob’s Red Mill


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  1. says

    Hi I LOVE rye bread and the fact that your recipe calls for caraway seeds is exactly why I want to try it.My absolute favourite bread is pumpernickle I am happyI found your recipe.


  2. Judith says

    Hi there,
    We love rye bread and this recipie looks great. I have been baking our own bread again since we retired. I used to bake bread when we had kids at home. I am Hungarian and we love our rye bread. I just might have time tp bake this before our dinner guest arrive for paprikas czirke ( papriked chicken) with nokedli (tiny dumplings).

  3. Alina says

    I’m sooo going to try this recipe, but I have to wait for the weekend… lack of time now :( Can’t wait! I’m not sure about the caraway seeds, but I’ll give it a go. I just found your blog, and I’m sure I’ll make it useful in my kitchen. Have a nice day!

  4. says

    Whoosh, as a rye-bread hater (sorry!), I am super-wowed by Mike faking it to impress you and the family. However, I’m fully supportive of happy bread memories with grandparents :)

  5. says

    Hahaha I had a feeling that might be where that story was going. Mike’s such a weirdo. Oh well, more bread for your breakfast! (And rye is a must when there are corned beef sammiches at stake. Just throwing that out there. Gotta hit up this recipe ASAP.)

    • says

      You must try it! I was intimidated by bread baking in general for a while, but if you stay calm and be patient it is so worth it! Nothing better than fresh baked bread!

  6. says

    I start my morning with rye bread and butter! Although I like mine toasted, unless it fresh from a bakery, where mom used to get our rye bread from growing up. I used to eat the outside and leave the crust for last, always the best part. Also for some reason I thought you were Italian (or is Mike Italian?) whatever, I’m Polish too, so yeah!!

    • says

      I think our last name, Bundalo, sounds Italian. But alas, I am like 50% Polish along with some German and Swedish thrown in there. Since Polish has the majority, that’s what I go with. And you are soooooo right, the crust is the best part!

  7. says

    lol aw that’s adorable that he lied about rye bread for you! But I don’t get it–what’s not to love??! I mean I’m an Italian girl and tend to prefer a nice ciabatta or some such but rye is wonderful in its own right—and this loaf looks gorgeous and delicious!

    • says

      Thanks Kayle! I think it might be the caraway seeds that turn him off, who knows. I seriously could live off any bread alone, I feel like you are with me on that!


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