Mom's Rye and Whole Wheat Bread Recipe
This homemade bread combines rye flour, whole wheat flour, and bread flour for a hearty, complex flavor with a tender crumb. The recipe uses a sponge method, starting with a 3-hour rise that develops deep flavor and creates the characteristic bubbly texture. Perfect for sandwiches or toast, this bread has a rustic appearance and wholesome taste that makes it ideal for family meals. The extended mixing time with a dough hook ensures proper gluten development, while the canola oil adds moisture and keeps the bread soft for days.
Ingredients
- 2 ¼ cups luke warm water
- ½ Tbsp salt
- 1 ½ Tbsp sugar
- 2 tsp active dry yeast
- ¾ cup whole wheat flour
- ¾ cup rye flour
- ¾ cup better for bread flourbread flour1:1none
standard bread flour works well
- 2 ½ cups better for bread flourbread flour1:1none
standard bread flour works well
- 2 Tbsp canola oil, plus more to grease counter and pan
Instructions
- 1
Combine warm water, sugar and salt in large mixer bowl and stir to dissolve
- 2
Sift wheat flour, rye flour, bread flour and yeast into the salted water, adding any sifter remnants
- 3
Whisk until well blended and let rise uncovered for 3 hours, stirring once every hour until bubbly
- 4
Using dough hook, add bread flour gradually, blending well and scraping bowl as needed
- 5
Add remaining bread flour one heaping tablespoon at a time, letting dough absorb flour between additions
- 6
Add canola oil and mix for 20 more minutes on speed 2 until dough stops sticking to bowl
- 7
Remove dough hook and let rise uncovered until doubled in volume
- 8
Grease pans, counter and fingers with oil, then punch down dough and transfer to oiled counter
- 9
Pinch dough in center to form two sections and place in prepared bread pans
- 10
Mold dough to base of pans with no gaps in corners and let rise until 2.5 to 3 times volume
- 11
Bake for 55 minutes
- 12
Brush tops with butter immediately when bread comes out of oven
- 13
Remove from pans immediately and cool on wire rack
Tips
Don't worry when dough appears stickier after adding oil - it will stop sticking to bowl walls during the final mixing phase.
Remove bread from pans immediately after baking to prevent moisture buildup from steam.
Brush tops with butter while hot for a soft, golden crust.
Good to Know
Store in airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Dough can be made through first rise, then refrigerated overnight and shaped the next day.
Slice when completely cool for clean cuts. Serve toasted or fresh with butter.
Common Mistakes
Don't leave bread in pans after baking to avoid soggy bottoms from trapped steam.
Don't rush the flour incorporation - let dough absorb each addition fully.
Substitutions
FAQ
Can I make this without a stand mixer?
Yes, but hand kneading will require 15-20 minutes of vigorous work after adding the oil to develop proper gluten structure.
What if my dough is too sticky after mixing?
This is normal with this recipe. Continue mixing for the full 20 minutes after adding oil - the dough will eventually stop sticking.
How long will this bread keep?
Store covered at room temperature for up to 5 days. Freeze sliced bread for up to 3 months for best quality.