Strass Rye Bread

This bread machine rye bread has personality to spare. Rye flour and cracked wheat (bulgur) give the crumb a hearty, grainy chew, while molasses, fennel seeds, and orange zest layer in flavors you’d expect from a European bakery, not a countertop machine.

The orange zest is the surprise ingredient. It brightens the dense, earthy rye and plays off the licorice notes of the fennel seeds in a way that’s subtle but unmistakable. Buttermilk adds tang and tenderness, keeping the loaf from turning into a brick despite all those heavy grains.

An egg enriches the dough just enough to soften the crumb without making it feel like sandwich bread. This is still a rye with backbone.

Chef Tips

• Use dark rye flour if you can find it for a more pronounced rye flavor and deeper color.
• The cracked wheat adds texture but needs the full machine cycle to hydrate. Don’t try shortening the cycle or you’ll have crunchy bits.
• Buttermilk should be at room temperature. Cold buttermilk slows the yeast and can result in a denser loaf.
• Fennel seeds can be lightly crushed before adding for a stronger anise flavor.

Variations

• Add a tablespoon of caraway seeds alongside or instead of the fennel for a more traditional deli-style rye.
• Replace molasses with dark honey for a lighter, floral sweetness.
• Mix in a tablespoon of cocoa powder for a darker, pumpernickel-style loaf.