Seeded Rye Sandwich Bread

star rating (33) rate this recipe »
Recipe photo
Baking time:
Yield: 1 loaf

Recipe photo

This light-colored, light-textured loaf is ideal for sandwiches. It's fine-grained, holds together very nicely when sliced, and is chewy without being tough. For the seeds in this recipe, we've used either caraway, or our Five-Seed Baking Blend (a mixture of caraway, sesame, poppy, flax and fennel seeds); both are delicious, the caraway giving a more traditional flavor, the blend something we consider a bit more interesting.

Important information about your Deli Rye Flavor

Our Deli Rye Flavor, a pungent combination of rye flour, acetic and lactic acids, and natural flavors, gives your light and dark rye breads that elusive taste of real bakery rye bread. If your rye breads are good but not great; if they're lacking that certain je ne sais quoi, Deli Rye Flavor could be the answer.
We've found that 1 teaspoon rye flavor added to a rye bread recipe containing 3 cups of flour will give a mild rye flavor; increase the amount from there till you arrive at the exact flavor you like, trying up to 1 tablespoon per 3 cups of flour.
This rye flavor is also wonderful in crackers, Scandinavian flatbreads, and any other bread or flatbread that relies on rye flour as a main ingredient.

Seeded Rye Sandwich Bread

star rating (33) rate this recipe »
Baking time:
Yield: 1 loaf
Published: 01/01/2010


  • 2 teaspoons regular instant yeast
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup white rye (or light rye, or cream rye) flour
  • 1/4 cup pumpernickel (or dark rye) flour
  • 1/4 cup nonfat dry milk powder
  • 1 1/2 teaspoons salt
  • 1 tablespoon sugar
  • 1 1/2 to 3 tablespoons caraway seeds
  • 3/4 to 1 1/2 teaspoons Deli Rye Flavor
  • 1 1/4 cups warm water
  • 4 tablespoons (1/2 stick) unsalted butter, melted


If you're making this bread in a bread machine, place all of the ingredients into the machine, program for Basic or White Bread, and press Start.

1) To make bread using the traditional method, whisk together the instant yeast, flours, milk powder, salt, sugar, seeds and rye flavor in a large mixing bowl.

2) Add the water and butter, and mix till well-blended.

3) Knead the dough, either by machine or by hand, for about 10 minutes, or until it's smooth and supple. If you're kneading the dough by hand, we recommend doing so on a lightly greased counter (spray your work surface lightly with vegetable spray), rather than a floured surface; when working on a floured surface, you run the risk of adding too much flour to the dough, which will result in a tough, dry loaf. Place the dough in a large, lightly greased bowl, cover the bowl with a towel or plastic wrap, and allow the dough to rise till doubled in bulk, 1 1/2 to 2 hours.

4) Turn the dough out onto a lightly oiled surface, and shape it into an oval. Place the dough in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, tent it with lightly greased plastic wrap, and set it aside till doubled in bulk and risen 1 to 1 1/2 inches over the lip of the pan, about 1 to 1 1/4 hours.

5) Bake the bread in a preheated 375°F oven for 35 minutes, or until it's golden brown and tests done (the interior of the loaf will read 190°F on an instant-read thermometer). Remove the bread from the oven, remove it from the pan, and cool completely on a rack.


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  • star rating 03/09/2015
  • mrmoran from KAF Community
  • Superb flavor. Really easy bread to make. Followed recipe as written, with two tablespoons of caraway seeds.
  • star rating 11/21/2014
  • rsvaught from KAF Community
  • I didn't have any Deli Rye Flavor so I used the old standard approach, made a pre-dough with all the water, rye flours, and a tablespoon of my sourdough starter to create a rye sourdough. This added the acidity nicely. Made in the Zo bread machine using the sourdough cycle to create the sourdough followed by adding all the ingredients to the rye sourdough. I used the commercial yeast in full and placed it on top of the sourdough. The remainder went on top of that with the salt on top. This kept the salt away from the yeast during the rest period of dough cycle. I then baked conventionally in the oven. Outstanding outcome. Great crust, crumb and flavor. Only complaint, there is not enough. Will scale up next time I make it.
  • 07/08/2014
  • sharonkaysmith from KAF Community
  • Made as directed (1t rye flavor and 2t caraway seeds) and it performed perfectly and tasted awesome.
  • star rating 05/13/2014
  • steve54 from KAF Community
  • Best tasting rye sandwich bread recipe I made to date. I had to cut back a little on the yeast as first loaf I made fell.( still tasted great) The second loaf fell just a tiny bit so might cut back on the sugar this time.
  • star rating 02/20/2014
  • desert girl from KAF Community
  • So happy with this bread! It really is just great for sandwiches. I was a little hesitant to go outside my comfort zone to try this but I am so glad I did. While I love rye or pumpernickel boules to accompany soup, it is a little chewy for a sandwich. This is just perfect. I've made it three times now. It seems to be my Friday morning loaf so we can eat it all weekend. I added the vital wheat gluten as mentioned by other reviewers. The rise is perfect and the taste divine. Deli rye flavor truly is the key to an excellent loaf of rye.
  • star rating 10/14/2013
  • Bob from San Diego
  • I made a few changes for my needs. Substituted K.A. Unbleached All Purpose Flour for K.A. 100% Whole Wheat Flour, then used my own milled Rye flour for both the white and pumpernickel flours. Added an extra teaspoon instant yeast. Did not add the Deli Rye Flavor( dont have any). Used K.A. Unbleached All Purpose Flour during the knead'n process just infill the dough stayed off the sides of the mixing bowl ( added very little at a time). Let the dough rise til double the size, delated it, shaped it into loaf , placed into loaf pan, let it rise again til double the size. Baked 35 plus minutes til 190 degrees, browned on top. FABULOUS!!!!!
    Thanks for adding your recipe adaptations to our reviews - I'm glad we had a chance to meet by phone on the baker's hotline! May you continue the happy baking! Irene@KAF
  • star rating 09/19/2013
  • member-cmarias from KAF Community
  • Pretty darn good!! I made 2 batches of this recipe at the same time, forgetting to add the "secret ingredient" of vital wheat gluten to the first batch since it wasn't stated in the recipe. I added it to the second batch and it made a big difference. OK, two batches, same humidity/air conditions, same oven, same level of expertise (or lack there of!)! It was interesting to visibly see the difference with the wheat gluten. Both breads were great, but the "secret ingredient" mad it even better.
  • star rating 03/19/2013
  • pigskins from KAF Community
  • I have yet to find a rye bread recipe that I can make in my bread machine that does not sink. I didn't have time today to make from scratch or just use the bread machine to make the dough so I put the ingredients in and let her rip. Was so looking forward to a nice corned beef on rye for dinner. I guess I can still have it but my slices of bread will look like "U"s. It smells good as it's baking !
    Please call out baker's hot line at 855-371-2253 so we can trouble shoot. It sounds like some minor adjustments will fix the "sinking" bread problem. Betsy@KAF
  • star rating 12/11/2012
  • judyblaine from KAF Community
  • Easy! Silpat works well as kneading surface, along with lightly greased hands. I added a little vital wheat gluten, as I like really soft, high rising breads, but it didn't need it. Used bread flour, and didn't have pumpernickel flour, so i just used more rye. Flavor was wonderful. I'm still looking for a recipe that reproduces the chewy crusts I remember from childhood in Brooklyn.
  • star rating 11/30/2012
  • Rose Is Rose from KAF Community
  • Ten stars for this easy, tasty loaf! I have made this numerous times and thought I had already reviewed it. I have made it both by hand and by stand mixer, and either way it is terrific. I am always mindful of not using too much additional flour in the kneading process, but do aim for a soft, somewhat sticky dough over an extremely "slack" dough. I think the last time I made it I even used bread flour and was very happy with the results. Do get the rye flavor, as it makes for a more "professional" tasting loaf. Actually, I would put a homemade loaf of this bread up against a bakery loaf any day of the week! Thank you very much for the recipe!
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