Best 5 Light Rye Bread Recipes

In the realm of wholesome baking, embark on a culinary adventure with our selection of light rye bread recipes. These meticulously crafted loaves offer a delightful symphony of flavors, textures, and nutritional benefits. From the classic simplicity of a traditional light rye bread to the innovative flair of a rye bread with caraway seeds or a rye bread with walnuts, our recipes cater to a wide range of tastes and preferences.

Immerse yourself in the art of bread making as we guide you through the process of creating these delectable masterpieces. With detailed instructions, helpful tips, and a dash of culinary inspiration, we'll transform your kitchen into a haven of fresh-baked goodness. Whether you're a seasoned baker or just starting your bread-making journey, our recipes will empower you to craft loaves that are both visually stunning and bursting with flavor.

From the crisp, golden crust to the soft, chewy crumb, each bite of our light rye bread is a testament to the transformative power of patience and culinary passion. So gather your ingredients, don your apron, and let's embark on a journey of baking bliss together!

Check out the recipes below so you can choose the best recipe for yourself!

LIGHT RYE BREAD

Light Rye Bread image

This is a very tasty Rye bread recipe that I found in a Kitchenaid forum. The flavor is full without being overpowering. I love the taste of caraway, so I always add a little more.

Provided by spreadnjoy

Categories Yeast Breads

Time 2h35m

Yield 2 loaves

Number Of Ingredients 10

Ingredients

2 (1/4 ounce) packages active dry yeast
3/4 cup warm water (105 F-115 F)
1/4 cup honey
1/4 cup light molasses (I have used dark, or black strap)
2 teaspoons salt
2 tablespoons margarine
2 tablespoons caraway seeds
1 cup boiling water
2 cups rye flour
3 1/2-4 cups all-purpose flour

Steps:

Mix the honey and the warm water, add the yeast in stir until dissolved.
In separate bowl mix together molasses, salt, butter, caraway, and boiling water. stir until dissolved together. Cool a few minutes till lukewarm.
Add yeast mixture to the molasses mixture.
Mix in rye flour and 1 cup all-purpose flour. Mix until well blended.
Mix in remaining flour 1/2 cup at a time until dough is firm and sticks together.
Knead 5-10 minutes until ball is smooth.
Place in greased bowl, turning dough so that greased side is up. Cover with towel or cloth and let rise in warm place away from drafts about 1 hour or until double in bulk.
Punch down and divide in half. Roll out one half with a rolling pin, then roll up dough tightly to form a loaf. Pinch under ends and place in greased loaf pan. Repeat for other half.
Cover with cloth and let rise 35-60 minutes or until double in bulk.
Bake 350 F for 30-45 minutes. Cover with foil last 15 minutes of baking if loves brown too fast. Loaves are done when they sound hollow when tapped. Rub butter over loaves as soon as removing from oven if desired.

HONEY MOLASSES LIGHT RYE BREAD FOR A KITCHENAID

Honey Molasses Light Rye Bread For A KitchenAid image

This is a wonderful recipe for an everyday rye sandwich bread. The crumb is perfect. It's not too heavy and not too airy. It's just right. Slices into nice, even, thin slices ideal for sandwiches or toast. After it cools to the touch, I wrap loosely in aluminum foil, with the bread's ends exposed. When fully cool, slice and bag....

Provided by Family Favorites

Categories Other Breads

Time 50m

Number Of Ingredients 10

Ingredients

1/4 cup honey
1/4 cup light molasses
2 tsp. salt
2 tb. butter
2 tb. caraway (optional)
1 cup boiling water
2 packets active dry yeast (i always use red star quick rise yeast.)
3/4 cup warm water (105-115 degrees)
2 cups rye flour (i used hodgson mill whole grain 100% stone ground rye) whole grains provide a smaller rise, but add a nutty flavor and nice texture.
3 1/2-4 cups ap flour

Steps:

1. Place honey, molasses, salt, butter, caraway, (if using) and boiling water in small bowl. Stir until honey dissolves. Cool to lukewarm.
2. Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm honey mixture, rye flour and 1 cup AP flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute. Stop and scrape bowl, if necessary. (Never go above speed 2 when making bread dough.)
3. Continue on speed 2, adding remaining AP flour 1/2 cup at a time until dough clings to hook and cleans sides of bowl or about 2 minutes. Knead on speed 2 for 2 minutes longer. **From KitchenAid: "Some doughs may occasionally climb over the collar of the hook. This usually indicates that the dough is sticky and more flour should be added."
4. Place dough in greased bowl, turning to grease top. Cover with sprayed saran wrap. Let rise in warm place, free from drafts, for about 1 hour, or until doubled in bulk.
5. Punch dough down and divide in half. Shape each half into a round loaf. Place on greased baking sheet. Cover. Let rise in warm place free from drafts, 45-60 minutes, or until doubled in bulk.
6. Bake at 350 degrees for 30-40 minutes. (Mine didn't take this long.) Cover loaves with aluminum foil if they are browning to quickly. Remove from baking sheets immediately and cool completely on wire racks. Brush tops with melted butter. *See my hint at top about cooling when just warm to the touch in loose foil. It retains moisture.
7. Per serving: 96 calories, 2 g. protein, 20 g. carbs, 1 g. fat, 0 mg chol., 143 mg sodium.

LIGHT RYE BREAD ROLLS (ABM)

Light Rye Bread Rolls (Abm) image

Make and share this Light Rye Bread Rolls (Abm) recipe from Food.com.

Provided by Chickee

Categories Breads

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

300 ml warm water
1 teaspoon parisienne essence
2 tablespoons butter
1 1/2 teaspoons salt
2 teaspoons molasses or 2 teaspoons golden syrup
2 cups bread flour
1 cup whole wheat flour
1 cup rye flour
1/4 cup cocoa
1 (1/4 ounce) packet active dry yeast

Steps:

Put all ingredients in bread maker in that order (unless your bread maker has a special requirement).
Put on dough cycle.
After dough cycle is complete, turn out onto a lightly floured surface.
Roll into a log.
Cut log into 6 equal sized pieces, make each piece into a roll.
Place on a parchment sheet. I like to flatten them so they are more like hamburger rolls and better for sandwiches. Brush with oil. Cover with a cloth or piece of plastic wrap and allow to rise in a warmish place for 50-60 minutes or until doubled in size.
Bake in a 200 degree oven for 12 minutes.

BREAD MACHINE LIGHT RYE

Bread Machine Light Rye image

This is a light rye bread. It uses flat beer in the dough....so drink half and let the rest sit out! It has a slightly sweet taste.

Provided by mary winecoff

Categories Yeast Breads

Time 5m

Yield 1 loaf

Number Of Ingredients 10

Ingredients

3/4 cup beer, flat
3/8 cup water
2 1/2 cups bread flour
1 cup rye flour
1/2 teaspoon salt
1 1/2 teaspoons shortening, like Crisco
2 tablespoons brown sugar
2 tablespoons molasses
2 teaspoons caraway seeds
3 teaspoons dry yeast

Steps:

Place all ingredients in bread pan according to your machines instructions. Select Light Crust setting.
Allow bread to cool l hour before slicing.

LIGHT (SEEDLESS) RYE BREAD

Light (Seedless) Rye Bread image

This is one of 2 rye bread recipes I posted in answer to a request for a "marbled rye" bread. My suggestion for making the "marbled rye" is to knead the dark rye dough (Recipe # 43285) together with a light rye dough, before shaping the loaves. (Of course that will make 4 loaves, since each recipe makes 2 loaves).This recipe makes a delicious light (seedless) rye bread! (110 minute prep time includes rising time).

Provided by Dee514

Categories Yeast Breads

Time 2h15m

Yield 2 Loaves

Number Of Ingredients 10

Ingredients

1 cup lukewarm water
1 teaspoon sugar
1 tablespoon dry yeast
1 1/2 cups buttermilk
1/4 cup butter or 1/4 cup margarine, melted
1/4 cup brown sugar
2 teaspoons salt
2 cups rye flour
4 -6 cups unbleached white flour
2 teaspoons caraway seeds (If you prefer a seeded rye, add to the rye flour.) (optional)

Steps:

Combine lukewarm water, sugar and yeast and let proof for 10 minutes.
In mixing bowl, combine buttermilk, melted margarine, brown sugar, salt and yeast mixture.
Add rye flour and mix well.
Add white flour until dough is stiff enough to be turned onto floured board.
Knead for 10 minutes, place in greased bowl, cover and let rise until doubled (about 35-40 minutes).
**Punch dough down.
Form into 2 round or oblong loaves on cookie sheet, cover and let rise until doubled (about 45-55 minutes).
Bake at 400°F for 25 minutes.
Remove from baking sheets and cool on racks.
**Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately (according to the recipes), then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
Proceed with the recipe as stated.

Tips:

Use a light rye flour. This will result in a bread that is lighter in color and texture than traditional rye bread.
Add some caraway seeds. These seeds add a classic flavor to rye bread. If you don't have caraway seeds, you can substitute fennel seeds or anise seeds.
Don't over-knead the dough. Over-kneading will make the bread tough. Knead the dough just until it is smooth and elastic.
Let the dough rise in a warm place. This will help the dough to double in size. If you don't have a warm place, you can place the dough in a turned-off oven with a bowl of hot water.
Bake the bread at a high temperature. This will create a crispy crust. If you don't have a Dutch oven, you can bake the bread on a baking sheet lined with parchment paper.

Conclusion:

Light rye bread is a delicious and healthy bread that is perfect for sandwiches, toast, or just eating on its own. It is easy to make and can be stored for several days. So next time you are looking for a new bread to try, give light rye bread a try. You won't be disappointed!