Sourdough Rye Bread

Sometimes you just want a solid rye loaf without a two-day commitment.

This bread machine recipe keeps things stripped down: rye flour makes up the bulk of the dough, with just a tablespoon of bread flour for a touch of structure. Eggs add richness and help bind the heavy rye, while vegetable oil keeps the crumb moist.

Dump it all in the machine, press start, and let technology do the kneading.

The result is a dense, earthy loaf with that unmistakable rye chew. Sliced thin, it’s built for pastrami sandwiches, smoked salmon, or just a thick layer of salted butter.

Pro Tips

• Rye flour is low in gluten, so expect a denser, heavier loaf than wheat bread. That’s a feature, not a flaw.
• The small amount of bread flour provides just enough gluten to keep the loaf from crumbling apart. Don’t skip it.
• Slice this bread thin. Thick slices can feel overly dense. A sharp serrated knife works best.
• This pairs naturally with strong, salty, and smoky flavors. Think deli mustard, sauerkraut, cured meats, and pickles.