Soft Rye and Wheat Bread Recipe with Yeast
Two small yeasted loaves with rye flour, wheat flour and a little vegetable oil.
This rye bread uses two cups of rye flour and one cup of wheat flour, plus warm water, yeast and a little oil. Rye dough often feels tackier than a wheat-only dough and will not stretch in exactly the same way, so avoid adding large amounts of extra flour just to make it dry. Mix until even, knead enough to develop the wheat portion, then let the dough rise before dividing it into two smaller loaves. A short second rise helps them bake with a lighter crumb. Slash the tops and use sesame seeds if you want a crisp finish. Bake until the crust colors and the center is cooked, then cool on a rack before cutting.
Recipe card
Soft Rye and Wheat Bread Recipe with Yeast
Equipment: Large bowl, baking tray, cooling rack
Ingredients
Instructions
Mix
Combine both flours, yeast, sugar and salt; add warm water gradually with oil to form a tacky but cohesive dough.
Knead and rise
Knead about 8–10 minutes, avoiding excess flour, then cover and rise 60–90 minutes until puffy.
Shape
Divide in two, shape small loaves and place on a lined tray.
Proof and bake
Rest 30–40 minutes; slash, sprinkle optional sesame and bake at 200°C for 30–35 minutes until cooked through.
Cool
Move to a rack and cool before slicing for a cleaner crumb.
How to tell when it is ready
Loaves have firm browned crust and center is no longer gummy.
Tips
- Add water gradually.
- Expect tacky rye dough.
- Proof both times.
- Cool completely before slicing.
Troubleshooting
- If dough seems sticky, resist adding too much extra rye flour.
- If crumb is gummy, cool fully and check bake time.
Substitutions
- Use a standard wheat bread flour in place of all-purpose wheat flour.
- Omit the optional sesame topping.
Variations
- Add sesame seeds to the top.
- Bake as one larger loaf with a longer bake as needed.
Serving suggestions
- Spread with butter.
- Pair with soup.
- Toast for breakfast.
- Serve with cheese.
Make ahead
Measure ingredients ahead; mix and cook or bake according to the method on serving day.
Storage
Keep wrapped at room temperature up to 2 days or freeze sliced bread.
Food safety
Bake the middle fully before serving; cool before sealing in airtight storage.
Frequently asked questions
Why is my rye dough sticky?
Rye flour absorbs and handles water differently; resist adding excessive extra flour.
How should I store soft rye and wheat bread?
Keep wrapped at room temperature up to 2 days or freeze sliced bread.
Cool the loaves on a rack before slicing.
More recipes to try
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