When it comes to breads to use for sandwiches, rye bread is at the top of my list. That chewy interior, a crusty exterior – flavorful caraway seeds studded throughout. I just love it. When I saw Tara make a homemade version several months ago, I added the necessary ingredients to my next King Arthur order. But, I never got around to actually making it.

Last week while we were stuck inside with Hurricane Sandy’s wrath outside, I decided to give it a go, and finally make the rye bread. I actually had gone to buy a loaf before the storm, but the only thing left was wheat bread. Which, by the way – people were walking by as if it weren’t even an option. You’d rather have no bread than wheat bread? Sometimes I just want to hit people in the head with a stick! So yeah, I came home and threw together the sponge for the bread. Then a few hours later I was putting the bread into the oven.

It turned out so well. Like, the best rye bread I’ve ever had in my life kind of “well”. I made the 2 smaller loaves, but I think the one big loaf would be better for sandwiches. We enjoyed one loaf with chicken & rice soup that night during the storm, and then we made sandwiches with the other. Turkey, swiss, avocado, sprouts, and spicy mustard on the slightly toasted rye. Wowzers, it was good!

If you live in a city, you can probably find most of these ingredients at Whole Foods or a specialty bake shop. But, if you don’t – King Arthur Flour has everything you need, and much more! Any excuse I have to order from them, I do. I’ve gotten more into bread baking this year, and they really have been an indispensable resource.


  1. Posted November 5, 2012 at 9:06 PM | Permalink

    Gorgeous! Also, I now want to make a KA order.

  2. Posted November 7, 2012 at 4:24 PM | Permalink

    Hi Laura! Your bread looks professional – bakery quality. simply perfect. Rye bread is my favorite kind, too. I could eat slice after slice with a nice slather of butter 🙂

  3. Mary
    Posted October 6, 2013 at 4:36 PM | Permalink

    I have been looking for a rye bread recipe online for a couple days now. I just keep getting difficult recipes that want cocoa or seeds and any number of things. This is the first one I’ve found that looks what I have been looking for. I have started the sponge just a few min ago. I cannot wait to taste this. I will post the outcome..

    • Posted October 8, 2013 at 9:28 AM | Permalink

      I hope you it turned out well and you enjoyed it, Mary!

  4. steph
    Posted January 17, 2015 at 12:01 AM | Permalink

    This is my new go to bread recipe! Its amazing. thank you

  5. Liz
    Posted March 18, 2015 at 9:34 AM | Permalink

    I’m new to this, bread making that is, and this may seem like a silly question but what is the reason for preheating the oven to 350 at the very beginning of the instructions. I love rye bread and this is the first recipe that I’m trying. I don’t want to mess it up and make something inedible.

    • Posted March 19, 2015 at 12:16 PM | Permalink

      It’s actually a typo, sorry! Corrected the problem. The correct temperature is 425, way later in the process.

  6. Barb
    Posted May 12, 2016 at 2:22 PM | Permalink

    Well, I started last night – was going to do the baking before work….step 2 when hubby gets us – step 3 after I went back to bed for awhile, step 4 as I am getting ready. I overslept one of the steps. I did get the 15 minutes cooked….then put in on a rack. I hope when I finish baking it turns out ok.

  7. Heather
    Posted September 21, 2016 at 1:23 PM | Permalink

    Your reviews for this recipe are great and I would love to make this! Is there a way that I can use a sourdough starter though instead of the sponge, or with it? I have never made rye and began a starter last night… just wondering if I could somehow combine them.

    • Posted October 6, 2016 at 12:01 PM | Permalink

      I think that would probably work. Did you try? How did it turn out? 🙂

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