Seeded Rye Bread Recipe

The Seeded Rye Bread Recipe is hearty, earthy and full of nutty flavor from rye flour and mixed seeds.

This bread has a chewy texture, a deep aroma, and a rustic crust. It’s perfect for sandwiches, toast, soups and everyday meals.

The seeds add crunch and extra flavor, making every slice satisfying and wholesome.

Rye bread is simple to bake at home and uses basic ingredients. The dough rises beautifully and bakes into a flavorful loaf that tastes fresh and authentic.

When I First Tried Seeded Rye Bread Recipe

I first tried seeded rye bread at a small bakery. The deep rye flavor and crunchy seeds made it stand out. It tasted earthy, warm and rich.

After that, I began making it at home. It’s now one of my favorite breads to bake because it always turns out delicious and pairs well with so many meals.

Recipe Card Info

• Recipe Name: Seeded Rye Bread
• Servings: 1 loaf
• Prep Time: 20 mins
• Rise Time: 1 hour
• Cook Time: 35 mins
• Total Time: 1 hour 55 mins
• Course: Bread / Breakfast
• Cuisine: European / American
• Calories: 180 kcal per slice (approx.)

Equipment List

• Mixing bowl
• Wooden spoon
• 9×5-inch loaf pan
• Measuring cups and spoons
• Clean towel
• Oven
• Cooling rack

Ingredients You Need for Seeded Rye Bread Recipe

• 2 cups rye flour
• 1 ½ cups all-purpose flour
• 2 ¼ tsp active dry yeast (1 packet)
• 1 ½ cups warm water
• 1 tbsp sugar or honey
• 1 tsp salt
• 2 tbsp olive oil
• ¼ cup sunflower seeds
• ¼ cup pumpkin seeds
• 2 tbsp sesame seeds
• 1 tbsp caraway seeds (optional for classic rye flavor)

Step-by-Step Guide

1. Activate the Yeast

Mix warm water and sugar in a bowl.
Add yeast and let it sit for 5–10 minutes until foamy.

2. Make the Dough

Add rye flour, all-purpose flour, salt, and olive oil.
Add all seeds.
Stir until a soft dough forms.

3. Knead the Dough

Knead on a floured surface for 6–8 minutes.
Dough should be slightly sticky but smooth.

4. First Rise

Place dough in a greased bowl.
Cover with a towel.
Let rise for 1 hour or until doubled.

5. Shape the Loaf

Punch down the dough.
Shape into a loaf and place in a greased loaf pan.

6. Bake the Bread

Bake at 375°F (190°C) for 30–35 minutes.
The top should be firm and golden.

7. Cool Before Slicing

Cool on a rack for at least 20 minutes.

Recipe Tips

• Use warm water—not hot—to activate the yeast.
• Add more seeds on top before baking for crunch.
• Use caraway seeds for classic rye flavor.
• Let the bread cool fully for clean slices.
• Add molasses for a darker, richer loaf.

Nutrition Information

Nutrient	Amount (per slice)
Calories	180 kcal
Protein	6g
Fat	5g
Carbohydrates	28g
Fiber	4g

Serving Suggestions

• Serve with butter or cream cheese.
• Great for deli-style sandwiches.
• Toast and top with avocado or eggs.
• Pair with soups and stews.
• Use for grilled cheese for an earthy twist.

Storage Tips

• Room Temperature: 3–4 days in an airtight bag.
• Freezer: Freeze slices for up to 2 months.
• Reheat: Toast lightly to refresh.

FAQs about Seeded Rye Bread Recipe

1. Why is rye bread denser than regular bread?
Rye flour has less gluten, which makes the bread naturally denser.

2. Can I use only rye flour?
It will be very dense. Mixing with all-purpose flour gives better texture.

3. Can I add more seeds?
Yes, add as many as you like.

4. Can I use instant yeast?
Yes, mix it directly into the dry ingredients.

5. Can I make this dough in a mixer?
Yes, use a dough hook on low speed until smooth.

Conclusion

The Seeded Rye Bread Recipe is hearty, flavorful, and full of rustic charm. With rye flour and crunchy seeds, it bakes into a loaf that’s perfect for sandwiches, soups and everyday meals. Make it once, and it will become a regular recipe in your kitchen!r storage.

Extra Wonderful Recipes

• Fanny Farmer Banana Bread Recipe
• Amish Cinnamon Bread Recipe
• Ina Garten Shortbread Cookies Recipe
• James Beard Persimmon Bread Recipe