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Rye bread

Rye bread loaf with slices of bread with smoked salmon. Wooden plate of smoked salmon, dill and lemons.

Rye was a popular cereal crop in Scandinavia and was the main grain used in bread making.

Equipment

  • Baking sheet
  • Measuring jug
  • Weighing scales
  • Large mixing bowl
  • Cling film

Preparation method

  • Scatter polenta over the baking sheet.
  • Place the water in the small saucepan and heat until tepid.
  • Transfer to the measuring jug, add the yeast and honey and whisk to thoroughly mix.
  • Leave to stand for 10 minutes to activate the yeast.
  • Place the flours and salt in the mixing bowl and make a well in the centre.
  • Add the yeast mixture and the dark ale and bring together with your hands to make a sticky dough.
  • Turn out onto a floured work surface and knead for 10 minutes until the dough is smooth. Rye dough is somewhat tricky as it's very dense but persevere - even if it doesn't feel like other doughs it's important to stretch the gluten.
  • Clean the mixing bowl and lightly oil it.
  • Form the dough into a ball, place into the bowl, cover in clingfilm and put in a warm place for 2 hours.
  • Tip out onto a work surface and knock back.
  • Preheat the oven to 180C/350F/gas 5.
  • Shape the dough into an oval and place on the baking sheet.
  • Cover with the clean tea cloth and leave to rise for an hour. The surface of the dough may crack a little but that's fine.
  • Bake for 40 minutes checking after half an hour to ensure the top isn’t burning. If it is, place a piece of kitchen foil over the top.
  • Check that the loaf is cooked by tapping the bottom – it should sound hollow. If it doesn’t, take out of the tin and place upside down in the oven for 5-10 minutes.
  • Leave to cool on a wire rack for at least 20 minutes before serving.

Note: I prefer to knead by hand but you may favour using the dough hook attachment in a stand mixer.  Just take off a couple of minutes from the recipe’s kneading time.
For tips and advice see my guide on making bread.
More bread loaf recipes
Cottage loaf
Ginger bread cake
Irish soda bread
Love in Disguise cake
Oat bread
Spelt bread
 

Viking

Serves:
12
Prep Time 2 hours
Cook Time 40 minutes
Resting time 20 minutes
Total Time 3 hours

Ingredients

  • Polenta
  • 100 ml water
  • 10 g dried yeast
  • 2 tbsp honey
  • 250 g rye flour
  • 250 g spelt wholemeal flour
  • 1 tsp salt
  • 200 ml dark ale
  • Oil

Nutrition

Nutrition Facts
Rye bread
Serving Size
 
63 g
Amount per Serving
Calories
165
Percent of Daily Value*
Fat
 
0.9
g
1
%
Saturated Fat
 
0.1
g
1
%
Sodium
 
195
mg
8
%
Potassium
 
164
mg
5
%
Carbohydrates
 
33
g
11
%
Fiber
 
8
g
33
%
Sugar
 
3.4
g
4
%
Protein
 
7.2
g
14
%
Calcium
 
16
mg
2
%
Iron
 
61
mg
339
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

rye flour

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace