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5 from 2 votes

Simple Rye Loaf

A simple fool proof Rye Loaf which is denser than ordinary Wholemeal Bread but lighter than traditional Rye Bread.
Course Breakfast, Lunch
Cuisine Scandinavian
Keyword bread, Rye, Wholemeal
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8
Author Camilla


  • 1 Sachet Easy Bake Yeast
  • 1 tbsp Light Muscovado sugar
  • 3 tbsp Melted butter cooled to luke warm
  • 1 Egg
  • 220 ml Luke warm milk slightly warmer than hand hot 43°C
  • ½ tsp Salt
  • 140 g Rye flour
  • 290 g Plain white flour
  • 70 g Plain wholemeal flour
  • 1 tbsp Sesame seeds
  • 1 Beaten egg
  • 1 tsp Vegetable oil


  • Using the whisk attachment on a stand mixer, mix together the yeast, sugar, melted butter, egg and milk.
  • Then change the whisk for a dough hook and add the salt, the 3 flours and sesame seeds.
  • Blend together slowing for a minute before beating together on a medium setting until a ball of dough is formed.
  • Place in a lightly oiled bowl, cover with cling film and put in a warm place until doubled in size (about 1 hr).
  • Lightly grease a baking sheet.
  • Knead the dough several times and make a nice neat dome hiding any creases underneath. Put a few decorative slashes on the top.
  • Place on baking sheet, cover with cling film and put in a warm place for about an hour until doubled in size.
  • Pre-heat oven to 170°C
  • Brush the loaf with the egg wash and bake until lightly browned about 37 – 40 minutes. (Test by knocking loaf on back and if hollow noise it’s ready).
  • Cool loaf on a wire rack.