Mom’s Rye and Whole Wheat Bread Recipe

Make homemade rye and whole wheat bread with this easy recipe using simple ingredients. This soft and hearty bread has a perfect balance of flavor and texture, ideal for sandwiches, toast, or pairing with soups. Get expert tips on rising, shaping, and baking for a bakery-quality loaf. Customize with seeds, nuts, or natural sweeteners for a nutritious, homemade alternative to store-bought bread.

Ingredients

• 2 1/4 cups lukewarm water (about 100˚F)
• 1/2 Tbsp salt
• 1 1/2 Tbsp sugar
• 2 tsp active dry yeast
• 3/4 cup whole wheat flour
• 3/4 cup rye flour
• 3/4 cup better for bread flour
• 2 1/2 cups better for bread flour (additional)
• 2 Tbsp canola oil (plus more for greasing counter and pan)

Instructions

1. Prepare the Starter: In the bowl of a stand mixer, combine warm water, sugar, and salt. Stir to dissolve.
2. Mix Initial Flours: Sift the whole wheat flour, rye flour, and 3/4 cup bread flour into the water mixture. Do not discard any sifted remnants; add them to the mixture. Whisk until smooth and let rise uncovered at room temperature for 3 hours, stirring once every hour. The mixture should become bubbly.
3. Incorporate Additional Flour: Using a dough hook attachment, add 1/2 cup of the remaining bread flour and mix until blended, scraping down the sides as needed. Gradually add the remaining 2 cups of bread flour, one heaping tablespoon at a time, allowing the dough to absorb the flour before adding more. This process takes about 20 minutes.
4. Add Oil and Knead: Once all the flour is incorporated, add canola oil and continue kneading with the dough hook on speed 2 for another 20 minutes. The dough will initially pull away from the sides, appear sticky, and eventually stop sticking as it develops elasticity.
5. First Rise: Remove the dough hook and allow the dough to rise in the bowl, uncovered, until doubled in volume (about 45 minutes).
6. Shape the Loaves: Lightly grease your bread pans, counter, and hands with canola oil. Punch down the dough and transfer it to the greased counter. Divide the dough into two equal portions and shape each to fit into the prepared bread pans, ensuring no gaps in the corners.
7. Second Rise: Let the shaped dough rise on the counter until it increases 2 1/2 to 3 times in volume, about 1 1/2 hours.
8. Bake: Preheat the oven to 360˚F. Bake the loaves for 55 minutes until golden brown.
9. Finish and Cool: Immediately after removing from the oven, brush the tops with butter. Take the loaves out of the pans and cool on a wire rack to prevent excess moisture buildup.

---

Tips

• Use a kitchen thermometer to ensure the water is around 100˚F for proper yeast activation.
• Allowing the initial batter to rise for 3 hours enhances flavor and texture.
• Gradually adding flour prevents the dough from becoming too dry.
• Brushing the tops with butter creates a soft, flavorful crust.

Variations and Substitutions

• Different Flours: Substitute whole wheat or rye flour with spelt or einkorn flour for a unique flavor.
• Sweet Version: Add 1-2 Tbsp of honey or molasses for a touch of sweetness.
• Seeds and Nuts: Mix in sunflower seeds, flaxseeds, or chopped walnuts for added texture and nutrition.
• Dairy-Free Alternative: Use olive oil instead of canola oil for a different taste profile.

FAQs

Can I make this bread without a stand mixer?

Yes! Mix the dough with a wooden spoon, then knead by hand for about 10-15 minutes until smooth and elastic.

How do I store this bread?

Store at room temperature in an airtight container for up to 3 days. For longer storage, freeze the bread in slices or whole loaves.

Can I use instant yeast instead of active dry yeast?

Yes! Use 1 3/4 tsp instant yeast instead of 2 tsp active dry yeast and skip the activation step.

Serving Suggestions

• Toast and spread with butter, jam, or nut butter.
• Use for sandwiches with deli meats, cheese, or avocado.
• Serve alongside soups and stews for a hearty meal.
• Make French toast or bread pudding for a delicious breakfast.

Why You’ll Love This Recipe

• Hearty and wholesome with the perfect blend of rye and whole wheat.
• Soft yet sturdy texture makes it ideal for sandwiches.
• No complicated techniques—perfect for home bakers.
• Customizable flavors with seeds, nuts, or sweeteners.
• Fresh, homemade quality that beats store-bought bread every time.

Bake a fresh loaf and experience the rich, homemade goodness of rye and whole wheat bread!