Recipe By Doug
Published Aug 3rd
New York Rye Bread
Prep 5m Cook 3h Additional - Ready In 3h 5m
Servings 1 1 1/2 pound loaf Calories 89.9

A nice traditional New York Rye bread made much easier by using the bread machine.

Recipe Ingredients

  • 1 ⅓ cups warm water
  • 1 ⅓ tablespoons vegetable oil
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 2 ⅓ teaspoons caraway seed
  • 1 ⅓ cups rye flour
  • 2 ⅓ cups bread flour
  • ¼ cup vital wheat gluten
  • ¼ cup dry milk powder
  • 2 ½ teaspoons active dry yeast

Cooking Directions

  1. 1 Place all ingredients in to your bread machine in the order specified by your machine's manual
  2. 2 Set the cycle to Basic or White.

Nutrition Facts

  • Calories 89.9
  • Carbohydrate 14.8 g
  • Cholesterol 0.5 mg
  • Fat 1.8 g
  • Fiber 2 g
  • Protein 3.9 g
  • Saturated Fat 0.2 g
  • Sodium 208 mg
  • Sugar 4.3 g


  1. I made this without a bread machine (although the kitchen aid mixer does about as much of my work) and it was wonderful. Very fluffy, great texture and delicious. I added all the dry ingredients plus the oil to the mixer bowl while mixing the warm water, honey, yeast and milk powder together and let - Read more ...
  2. I made this bread as stated (except for the caraway seeds we didn't have any on hand). The only thing I did differently is to make it by hand. I baked it at 350 for 30 minutes. Some people complained that it made a dinky sized loaf but I don't think it was small. I - Read more ...
  3. As others sis I upped the water. I actually started with 1 and 1/4 cup and added another tbs after that. I also upped the oil as suggested by one review to 1/4 cup. Then as another reveiwer sugested I went with 2 cups rye and 1 2/3 cup regular flour turned out great.
  4. I will echo the other positive comments. I have probably made this recipe 25 times now with variations and find it to be the best I've tried. I take it for lunch almost every day. It is moist it does keep longer than others It bakes well in the oven and it does need at - Read more ...
  5. After many Rye Bread recipe failures this one came through for me with flying colors. I made some subtle changes however. I increased the amount of water to 1-1/4 cups, the amount of oil to 1/4 cup, and the amount of caraway seeds to 3 teaspoons. I also combined the water, honey and yeast and - Read more ...
  6. I've made this three times now, so my revised review is: very tasty rye bread, but I increased rye flour to 2 cups and decreased bread flour to 1-2/3 cups. this enhanced the rye flavor. The loaf is pretty small but has a nice texture inside and out.
  7. This bread stayed fresh for longer than other breads. It is still good after three or four days. I like more caraway flavor. So I use at least 1 Tablespoon. I also used 1 1/4 cups of water. It is delicious.
  8. I've made this rye twice now. The flavor is not bad but the density is more reminiscent of brick than bread. Methinks this recipe needs more water.
  9. By using a total of 1 1/4 cups of water and using the "Dough" setting on my bread machine I made the best free-form rye loaf I've made to date.