Classic Rye Sandwich Bread

Recipe by Jonathan Brasil

Here's the bread you know and love if you grew up enjoying deli-style sandwiches on rye. The familiar caraway and onion flavors shine through in this loaf made with our medium rye flour, highlighting the flour's tangy flavor notes. If they're not the reason you've come to appreciate rye bread, the caraway and onion can easily be omitted. Either way, this is one loaf to keep in your repertoire for homemade sandwiches piled high with whatever fillings your heart desires.

20 mins
30 to 35 mins
3 hrs 55 mins
one 9" x 5" loaf
Classic Rye Sandwich Bread


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  1. Weigh your flours; or measure them by gently spooning them into a cup, then sweeping off any excess.

  2. Combine the dough ingredients and mix and knead everything together — by hand, mixer, or bread machine — to make a smooth, slightly sticky dough.

  3. Place the dough in a greased bowl, cover the bowl, and allow the dough to rise at room temperature for 1 to 2 hours, or until it's nearly doubled in bulk. Even if rising takes longer, give it enough time to become quite puffy.

  4. Divide the dough in half and shape each half into a ball. Place the balls side by side in a lightly greased 9" x 5" loaf pan. Alternatively, simply shape the entire piece of dough into a log and place it in the pan. Tent the pan loosely with greased plastic wrap.

  5. Let the bread rise until it's crested about 1 1/4" over the rim of the pan, about 1 hour to 1 1/2 hours. While the dough is rising, preheat the oven to 350°F.

  6. Bake the bread for 30 to 35 minutes or until its crust is golden brown, and the interior temperature reads 190°F on a digital thermometer.  

  7. Remove the bread from the oven, turn it out of the pan onto a rack, and brush the top with butter, if desired; this will give it a soft, satiny crust.

  8. Cool the bread completely before slicing and serving.

  9. Store leftover bread, well wrapped, at cool room temperature for several days; freeze for longer storage.