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I love this rye bread machine recipe because this rye bread comes out so hearty, moist, and full of that old-world flavor. I used caraway seeds to keep the loaf traditional and the molasses adds delicious depth of flavor. You might need to skip the bakery from now on!
Why you’ll love this rye bread machine recipe
Rye bread is the perfect accompaniment to a heart stew, or soup. It also makes an amazing vegan grilled cheese! I love toasting this rye up and serving it alongside a tofu scramble for a warming Sunday breakfast.
This recipe calls for vegetable oil, but if you’d like to keep it oil-free, you can swap it for 2 tbsp ground flax mixed with 2 tbsp water.
Ingredients to make rye bread in the bread machine
This bread machine recipe is so easy to put together. You won’t need anything fancy here (except the fancy molasses?)
- 1 1/3 cup water
- 1/3 cup plant milk. I use Silk Soy milk.
- 1 1/2 tsp salt
- 2 tbsp vegetable oil. For oil-free, add 2 tbsp ground flax and 2 tbsp water, mixed
- 2 tbsp fancy molasses
- 1 2/3 cups whole wheat flour
- 1 1/3 cups all purpose flour
- 3/4 cup dark rye flour
- 2 tbsp caraway seeds. You could swap these for fennel or anise seeds.
- 1 tsp bread machine yeast (or instant yeast). Do not use traditional yeast as it will not work for a bread machine recipe. It needs to be activated first.
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More Vegan Bread Machine Recipes:
Once you’ve tried this one out, then you’re not going to wanna miss these bread machine recipes. The cinnamon raisin and whole wheat are taking Pinterest by storm!
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How to make Rye Bread in a bread maker
Watch the video here:
All you need to do to get this recipe perfect is to be aware of a few things:
- Add the ingredients into your bread maker in the order it says to in the manual. Every bread machine is different and you should follow what your machine recommends. Mine says to add liquid ingredients first, so that’s what you’ll see in the video.
- Measure the ingredients properly. Especially the salt and the yeast because these two affect the rise of the loaf.
- Be sure to use bread machine yeast, not traditional yeast. Traditional yeast needs to be activated first by mixing it with water and sugar before adding it to the recipe. You can’t use it properly in a bread maker.
- To save yourself some time/mess, measure 1 tbsp of oil first, then 1 tbsp of molasses, then 1 tbsp of oil and the last tbsp of molasses. The oil will coat the tablespoon and make it so much easier to get the sticky molasses off of it! Check out the video if you’re not sure what I mean.
Old-World Rye Bread Machine Recipe
I love this rye bread machine recipe because this rye bread comes out so hearty, moist, and full of that old-world flavor. I used caraway seeds to keep the loaf traditional and the molasses adds delicious depth of flavor. You might need to skip the bakery from now on!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 3 hours hrs 40 minutes mins
Servings 2 pound loaf
Calories 260 kcal
Equipment
Bread Machine
Ingredients
- 1 1/3 cup water
- 1/3 cup plant milk
- 1 1/2 tsp salt
- 2 tbsp vegetable oil or, 2 tbsp ground flax mixed with 2 tbsp water
- 2 tbsp fancy molasses
- 1 2/3 cups whole wheat flour
- 1 1/3 cups all-purpose flour or bread flour
- 3/4 cup dark rye flour
- 2 tbsp caraway seeds
- 1 tsp bread machine yeast
Instructions
Add all of the ingredients into the bread pan in the order recommended by the manufacturer of your specific bread maker.
Select the "whole wheat" cycle.
Select your choice of crust. I selected medium.
Press start.
Notes
Nutritional information is an estimate only. I based this on 2 slices of bread when the loaf is sliced into approximately 16 pieces.
Be sure to allow the loaf to fully cool before slicing.
I find that when I make this bread at night and allow it to cool overnight the loaf comes out moist and firm enough to slice it really easily.
Keyword old world rye bread
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This is the bread machine that I use by Sunbeam. I love it because it is such a sturdy machine. I’ve had mine for years, and we make bread at least 3 times a week. Hasn’t let me down yet!
The rye flour I used is the Rogers brand, but if you can’t find it near you then I would buy this organic stone-ground rye from bob’s Red Mill. I love that brand for their steel cut oats, nutritional yeast, TVP, and vital wheat gluten.
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