Vegan Classic Rye Bread

Total time3 hr 5 min

Prep time25 min

Cook time40 min

Checking the ingredient list, everything here is already plant-based — water, yeast, molasses, dark rye and bread flour, salt, caraway seeds, and vegetable oil — so there's nothing to work around to make this loaf fit a vegan kitchen. The dough comes together shaggy and dense, then kneads into something smooth and just barely tacky, with those caraway seeds scattered throughout for that unmistakable deli-rye bite. A slow double rise gives the crumb real structure, and shaping it into a log for the loaf pan means clean, even slices once it's baked. That deep-brown crust and hollow-sounding tap are the signs you're after, and the molasses lends a subtle sweetness that plays beautifully against the earthy rye. Let it cool fully before slicing — the payoff is a hearty, tangy loaf perfect for stacking with your favorite plant-based fillings. It's a straightforward, reliable bake to add to your vegan bread rotation.

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Ingredients

12 servings

1 ¼ cups warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
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1 tbsp molasses
1 ½ cups dark rye flour
1 ½ cups bread flour, plus more for dusting
1 ½ tsp salt
1 tbsp caraway seeds
2 tbsp vegetable oil

Instructions

1
Combine the warm water, yeast, and molasses in the bowl of a stand mixer. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the yeast is visibly active.
2
Add the dark rye flour, bread flour, salt, caraway seeds, and vegetable oil to the yeast mixture. Mix on low speed with the dough hook until the ingredients come together into a shaggy mass, about 2 minutes.

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