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Rye Bread

Directions & Advice:

  • Add moist ingredients first, and dry ingredients last.
  • Make a well in the flour to hold the yeast, and always keep the yeast away from the salt and water before the mixing process begins.
  • When the bread is finished, let it cool completely on a wire rack. Then store it in an airtight container.
  • Do not refrigerate bread. It tastes best when stored at room temperature or in the freezer.
  • Specially formulated bread machine flour such as King Arthur for Bread Machines or Gold Medal Better for Bread works best.
  • Specially formulated yeast such as Fleischmann's Bread Machine Yeast works well.
  • Bake settings for this bread recipe: White, Light, and Rapid or Regular Rise. Yields a 1 lb. loaf.


  • 2/3 cup water
  • 1 tablespoon margarine
  • 1 and 1/2 cups unbleached bread flour
  • 1/2 cup rye flour
  • 1/2 teaspoon salt
  • 1 tablespoon unbleached, granulated sugar
  • 1 teaspoon caraway seeds
  • 2 teaspoons yeast