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Rye and Whole Wheat Sandwich Loaf

Rye flour can be notoriously sticky to work with, but I use the dough cycle of my bread machine to do the work of kneading and the first rise. Then I form the dough into a rectangle and proof in a greased 8-1/2″ x 4-1/2″ loaf pan. The dough typically takes 60 to 90 minutes to rise, depending on the room temperature, and is ready for the oven when it has risen 1″ over the rim of the loaf pan.

Be sure and let the dough rise high enough before baking to avoid the bread splitting when it expands in the oven. And let the finished bread cool thoroughly before slicing. It slices even better the next day. I freeze any leftovers, and I try and always have some of this bread in the freezer since we use it so often.

NOTE: The recipe calls for using an 8-1/2″ x 4-1/2″ loaf pan, which produces a loaf that is about as tall as it is wide. Use a 9″ x 5″ loaf pan to get a loaf that is wider than it is tall, and when proofing allow the dough to rise to the top of the pan before baking.


Rye and Whole Wheat Sandwich Loaf
A Happy Acres Original

4 oz unbleached flour
4 oz whole wheat flour
4 oz rye flour
1 tbsp Vital wheat gluten
1-1/2 tsp instant yeast
1-1/2 tsp salt
2 tbsp cooking oil
2 tbsp molasses
1 tsp caraway seeds (optional)
8.25 oz water

1. Mix dry ingredients thoroughly. Add liquids to bread machine first, followed by dry mixture. Use dough cycle. If dough seems too wet or too dry, add a bit of water or flour accordingly as dough is processing. It should form into a ball while kneading, and clean the sides of the bread machine.

2. When cycle is complete, remove dough from machine and punch down to remove any air bubbles.

3. Shape dough to fit a greased 8-1/2″ x 4-1/2″ loaf pan. Cover and let rise for 60-90 minutes, until dough has risen 1″ over the rim of the pan.

4. Preheat oven to 350°F. Bake loaf for 30-35 minutes, until instant read thermometer inserted into center of loaf reads 190°F. Bread may be covered in foil near the end if getting too brown.

5. Remove bread from oven, let cool on wire rack for 10 minutes. Remove bread from loaf pan and let cool thoroughly before slicing.

Servings: 12

Nutrition Facts
Nutrition (per serving): 137 calories, 24 calories from fat, 2.8g total fat, 0mg cholesterol, 294.3mg sodium, 162.4mg potassium, 24.6g carbohydrates, 3.2g fiber, 2g sugar, 4.2g protein, 17.4mg calcium, <1g saturated fat.