Celebrate Rye In August

Rye is the grain of the month for August, and what better way to celebrate the tasty grain that with some delicious homemade rye bread.  Rye adds a wonderful district flavor to your bread and is a wonderful addition to your tuna, pastrami, or corned beef sandwich.  This recipe is a great version if you are new to rye bread baking.


  • 2¼ teaspoons active dry yeast
  • 1 cup + 2 tablespoons warm water (about 110-115 degrees F)
  • 1½ tablespoons honey
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon caraway seeds, plus more for topping
  • 2¼ teaspoons kosher salt
  • 2 cups Swany White All Purpose Flour plus more for dusting
  • 1¼ cup Swany White rye flour
  • 1 egg white, for brushing


  1. In the bowl of an electric stand mixer, or  a large bowl if you prefer to make bread by hand, sprinkle your yeast over ¼ cup of your warm water, then add ½ tablespoon honey and whisk until the yeast dissolves completely. Let this mixture stand for about 5 minutes.  A nice foam should form.
  2. Next, add the remaining water and honey, butter, caraway seeds, and salt. Mix to combine.
  3. Gradually add in both flours, about one cup at a time, until the dough comes away from the sides of the bowl and forms a sticky ball.
  4. Knead the dough on surface that has been sprayed lightly with olive oil or you can use your dough hook for about 5 minutes, then shape into a ball.
  5. To allow the dough to rise, transfer ball to a large buttered bowl and cover tightly with plastic wrap. Set in a warm place to rise for about 1 hour, or until doubled in size.  If you have more time, you can let it rise in a room temperature room as well.
  6. Next, butter a 4-1/2 x 8-1/2 inch loaf pan and set aside until needed.
  7. Once the dough has risen, punch it down and on a lightly oiled surface, roll it out to a 7 x 7-inch square,  fold it into thirds and pinch the ends to seal. Place the dough seam-side-down in the buttered loaf pan and brush with your egg white and sprinkle with extra caraway seeds.
  8. Spray a piece of plastic wrap with cooking spray and place it on top of the dough.  Let stand for 45 minutes to 1 hour, until the dough touches the plastic wrap.
  9. Preheat your oven to 450 degrees, then when ready to bake, lower it to 400 degrees.
  10. Remove the plastic wrap and bake for 45-55 minutes or so, rotating the pan halfway through baking, until the top is a nice, golden brown.
  11. Let the bread cool in the pan for at least 30 minutes before removing and slicing.