\nThis light rye bread recipe is one of the first rye bread recipes that I made. The bread is filled with the flavor of caraway. The texture is firm and a little springy.\u00a0It\u2019s great for sandwiches!
\nLast updated on March 9, 8024 \u2013 Originally posted on March 11, 2011
\n Before I get started, I want to let you know that some of the links on this page are affiliate links. That means that if you click through and take action, I\u2019ll receive compensation. You can read more about affiliate programs here.<\/p>\n
Note that this light rye bread recipe was most recently tested with a Zojirushi BB-PAC20.\u00a0 (Learn more about what bread machines I own and recommend.)\u00a0 I\u2019ve made this bread at sea level and at an elevation of 3,700 feet.\u00a0 It worked out fine at both locations.\u00a0 If you live at a higher elevation check out my tips for making bread at higher altitudes.\u00a0
\nFeatured Comment:
\nIt\u2019s not dry but not doughy and I love that I can cut it into thick or thin slices. Great taste that doesn\u2019t over power. I can see many, many great sandwiches in the future. ~ Heather<\/p>\n
Every year The Man of the House (TMOTH) and I make corned beef and cabbage for Saint Patrick\u2019s Day.\u00a0 The next day TMOTH makes sandwiches using the leftover corned beef.\u00a0\u00a0
\nAs I grew in my bread-making abilities, I realized that I could make rye bread to go with the leftovers.\u00a0 That\u2019s how I came to try this recipe.\u00a0\u00a0
\nI wasn\u2019t familiar with rye bread, so I started making light rye bread initially. This loaf is filled with the flavor of caraway. The texture is firm, but a little springy too.\u00a0 It\u2019s great for sandwiches!
\nWe\u2019ve now gone all-in with our love of rye bread.\u00a0 Check out my entire collection of rye bread recipes.\u00a0<\/p>\n
White Rye Flour or Light Rye Flour
\nIn the past, I made this bread using \u201clight rye flour\u201d. However, when I made it most recently, I could only find white rye flour.\u00a0\u00a0
\nWhat\u2019s the difference?
\nAccording to King Arthur flour, white rye flour and light rye flour are the same thing.\u00a0
\nWhite rye flour, as the name implies, is the lightest version of rye flour. It\u2019s also sometimes referred to as \u201clight rye.\u201d
\nHowever, The Rye Baker says that they\u2019re different grades of rye flour.\u00a0 They state that white rye flour has a slightly lower ash and protein content than light rye flour.
\nI\u2019ve made this recipe with both types of flour and it\u2019s worked fine.\u00a0 My opinion is that either one will work fine and that they can be used interchangeably.\u00a0
\nVital Wheat Gluten
\nNote that this recipe calls for vital wheat gluten.<\/p>\n
Gluten is a type of protein found in flour. \u00a0It adds strength to the flour and allows the bread to rise.
\nWhile vital wheat gluten looks like flour, it\u2019s not.\u00a0 Instead, it\u2019s basically powdered gluten. It helps the bread rise.
\nIn the past, I found vital wheat gluten in the Bob\u2019s Red Mill area of my grocery store.\u00a0 Now it\u2019s more difficult to find.\u00a0 Recently I\u2019ve ordered vital wheat gluten online from Amazon.
\nHow to Make Light Rye Bread
\nThis makes a two pound loaf of bread.\u00a0 Use the basic or white setting of your bread machine with medium crust.
\nFollow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first.\u00a0 \u00a0With my Zo, I add the liquid first. (Learn more about\u00a0what bread machines I own and recommend.)\u00a0
\nCheck on the dough after five or ten minutes of kneading.
\nPop the top of the bread machine and see how the dough is doing.\u00a0
\nIt should be a\u00a0smooth, round ball.\u00a0 If it\u2019s too dry add liquid a teaspoon at a time until it looks right.\u00a0 If it looks too wet, add flour a tablespoon at a time until it looks right.
\nUse the basic\/white setting of your bread machine.\u00a0
\nHere\u2019s how this light rye bread looked coming out of the machine.<\/p>\n
Light Rye Bread Recipe
\nAgain, this makes a two pound loaf of bread.\u00a0 Use the basic or white setting of your bread machine with medium crust.
\n1 1\/2 Cups water2 1\/2 Cups bread flour1 1\/2 Cups light rye flour (white rye flour is fine too)3 Tablespoons brown sugar, packed2 Tablespoons caraway seeds1 Tablespoon plus 2 teaspoons vital wheat gluten2 teaspoon salt2 Tablespoons olive oil1 Tablespoon active dry yeast
\nSee below for metric measurements, as well as nutrition information, for this bread machine recipe for light rye bread.<\/p>\n
This makes a two-pound loaf of bread. Use the basic or white setting with medium crust.Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first. With my bread machine, as with many others, you add the liquid first.Make sure you check on the dough after five or ten minutes of kneading. Open the bread machine and look at the dough. It should be a smooth, round ball. If it\u2019s too dry add liquid a teaspoon at a time until it looks right. If it looks too wet, add flour a tablespoon at a time until it looks right.
\nThis makes a two-pound loaf of bread.\u00a0 Use the basic or white setting with medium crust.
\nThis recipe was developed and tested using US customary measurements. Metric measurements are calculated automatically.
\nCalories: 154kcal | Carbohydrates: 28g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 336mg | Potassium: 82mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 1mg
\n\u00a0 All information presented within this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information on breadmachinediva.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. I try to provide accurate information to the best of my ability; however these figures should still be considered estimates.<\/p>\n","protected":false},"excerpt":{"rendered":"
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