Vegan Rye Bread

Total time3 hr

Prep time20 min

Cook time40 min

This hearty loaf gets its deep, earthy flavor from a blend of rye and bread flour, with molasses adding a touch of sweetness and caraway seeds bringing that classic, slightly peppery bite in every slice. The dough is dense and a little sticky by design, kneaded until smooth and left to rise twice for a loaf that bakes up with a deep-brown crust and a hollow-sounding thump when it's ready. Olive oil keeps the crumb tender without any dairy in sight, so the texture stays soft while the flavor leans savory rather than sweet. Sliced once fully cooled, it's sturdy enough for hearty sandwiches or a simple swipe of jam, and the caraway gives it that unmistakable deli-style aroma. It's a satisfying homemade loaf that fits neatly into a vegan bread rotation, no fuss required.

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Ingredients

12 servings

For the dough

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 rye flour
1 ½ cups bread flour, plus more for kneading
1 ½ tsp fine salt
1 tbsp caraway seeds
2 tbsp olive oil
1 tsp olive oil, for the bowl

Instructions

1
Combine the warm water, yeast, and molasses in a large mixing bowl and stir briefly. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the rye flour, bread flour, salt, caraway seeds, and 2 tbsp olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains.

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