Rye bread
Hearty homemade rye bread made with a 24-hour fermented beer starter, flavoured with caraway and molasses, and baked until golden with a crisp crust and soft interior.
Updated : 27 February, 2026
Easy
More than 1 hour.
Ingredients
600 milliliters
Beer
20 grams
Fresh yeast
400 grams
Rye flour
2 tablespoon
Yogurt
2 tablespoon
Caraway
1 tablespoon
Molasses
1 tablespoon
Salt
2 tablespoon
Olive oil
800 grams
Flour
as needed
Corn flour
1
Eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To prepare the starter, gently warm the beer until it is just tepid. Crumble the fresh yeast into the warm beer and leave it to sit for 15 minutes. Stir in the rye flour and yoghurt, then cover and leave the mixture to stand for 24 hours.
Step 2
After this time, the starter should be bubbly and have a pleasantly sour aroma. Stir in the caraway seeds, molasses, salt, and olive oil until evenly combined.
Step 3
Gradually add the white flour, mixing to form a dough. Transfer the dough to a stand mixer fitted with a dough hook and knead until it becomes firm yet elastic. Alternatively, knead by hand for about 10 minutes, until smooth and stretchy.
Step 4
Lightly oil a bowl, place the dough inside, and cover with a clean tea towel. Leave to rise for 1 hour, or until doubled in size.
Step 5
Preheat the oven to 210°C/190°C Fan/Gas 6½. Grease two baking trays and sprinkle them with corn flour.
Step 6
Divide the dough in half and shape into two round loaves. Place the loaves on the prepared trays and score the tops with a sharp knife. Brush with beaten egg and dust with additional corn flour.
Step 7
Place a small dish of water at the bottom of the oven to create steam, which will help form a crisp crust. Bake for 40-50 minutes, or until the loaves are golden brown and fully cooked through.
Author note
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