Tips To Prepare Rye Bread Recipe Australia Quick

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Rye bread, a hearty and healthy staple across Europe, has found a warm welcome in Australian kitchens. This recipe delivers a beautiful loaf packed with flavour and perfect for toasting, sandwiches, or simply enjoying with a dollop of butter.


Rye bread (rugbroed)
Rye bread (rugbroed)

3 cups (420g) rye flour

  • 1 1/2 cups (350g) whole wheat flour
  • 1 teaspoon instant yeast
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons salt
  • 1 3/4 cups (420ml) lukewarm water
  • 1 tablespoon caraway seeds (optional)

  • Instructions:

    1. Combine Dry Ingredients: In a large bowl, whisk together the rye flour, whole wheat flour, yeast, brown sugar, and salt.

    2. Add Wet Ingredients: Gradually add the lukewarm water to the dry ingredients, mixing with a wooden spoon or dough whisk until a shaggy dough forms. If the dough feels too dry, add a tablespoon of water at a time until it comes together.

    3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. You can also use a stand mixer with a dough hook for this step.

    4. First Rise: Lightly oil a large bowl. Place the dough in the bowl, turning it to coat with the oil. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1-2 hours, or until doubled in size.

    5. Shape the Loaf: Gently deflate the dough and shape it into a round or oblong loaf. Place the loaf seam-side down on a baking sheet lined with parchment paper. Cover the loaf loosely with plastic wrap and let it rise for another 30-45 minutes.

    6. Preheat and Bake: Preheat your oven to 220°C (425°F). Before baking, score the top of the loaf with a sharp knife (dipping the knife in water between cuts helps prevent sticking). Bake the bread for 40-45 minutes, or until golden brown and sounds hollow when tapped on the bottom.

    7. Cool Completely: Remove the bread from the oven and let it cool completely on a wire rack before slicing.

    Nutrition Facts (per slice):

    Calories: 220

  • Carbohydrates: 38g
  • Protein: 8g
  • Fat: 3g
  • Fiber: 4g

  • Note: These are approximate values and may vary depending on the specific ingredients used.


    This easy-to-follow recipe allows you to bake a delicious and nutritious rye bread right at home. The combination of rye and whole wheat flour creates a dense and flavourful loaf that’s perfect for any meal. So ditch the store-bought bread and whip up a batch of this Aussie-approved rye bread today!

    Frequently Asked Questions (FAQs):

    1. Can I use all rye flour instead of whole wheat flour?

    Yes, you can substitute all rye flour for the whole wheat flour in this recipe. However, the resulting loaf will be denser and slightly more sour in flavour.

    2. I don’t have caraway seeds. Can I leave them out?

    Absolutely! Caraway seeds add a subtle licorice flavour, but the bread will still be delicious without them. You can experiment with other additions like chopped nuts, dried fruit, or even grated cheese.

    3. My bread didn’t rise properly. What went wrong?

    There could be a few reasons. Make sure the water you used was lukewarm, not hot. Also, ensure your yeast is fresh and hasn’t expired. Check if the dough was placed in a warm spot for rising. A cool environment can slow down the process.

    4. How can I store leftover rye bread?

    Store leftover rye bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months.

    5. Can I make this recipe in a bread machine?

    Yes, you can! Follow the instructions for your specific bread machine model, adjusting the ingredients as needed. Most bread machines will have a setting for rye bread.