Dense, earthy, and studded with caraway seeds, this loaf leans on dark rye flour for its deep color and hearty, slightly tangy flavor. A touch of molasses adds a whisper of sweetness that balances the rye's natural bite, while a slow rise gives the crumb its tight, chewy structure. The dough comes together in a stand mixer and gets shaped into a classic loaf pan, so you end up with clean, even slices perfect for sandwiches or a simple smear of butter. Baked until the crust turns deep brown and the internal temperature hits that sweet spot, this bread has the hollow-sounding thump and sturdy crumb that mark a proper rye loaf. It's a solid pick for a wheat free bread rotation, delivering all the classic deli-style character you're after without any guesswork. Let it cool fully before slicing to keep that dense, tender texture intact.
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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.
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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