Soft Seeded Rye Bread (Sandwich Loaf)

If you love the flavor of rye bread but want a loaf that is soft and easy to slice, this Soft Seeded Rye Bread recipe is for you. It has classic caraway flavor and just enough rye flour for that earthy bite, while staying tender enough for everyday sandwiches. Ready in about 90 minutes with simple pantry ingredients, it is the perfect balance of bold flavor and a beautifully soft loaf.

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This Soft Seeded Rye Bread was born out of need. I wanted a loaf that tasted like traditional rye bread, with plenty of caraway seeds, but that could hold together when stacked high with corned beef like a proper deli sandwich. After at least half a dozen test batches, adjusting the ratio of bread flour to rye flour, I finally found my perfect loaf that is ready in about 90 minutes.

The result of all that testing, and tasting, is a soft rye bread that lands perfectly between rustic and sandwich style. It slices cleanly, toasts beautifully, and stays tender enough for everyday lunches. If you have been searching for a homemade rye bread that is not dense or overly chewy, this is it.

Why you'll love this recipe

• Soft crumb - You get the flavor of classic rye bread with a tender, sandwich friendly texture.
• Balanced flavor - The rye flour and caraway seeds give that signature sharp bite without overwhelming the loaf.
• Reliable rise - The blend of bread flour and rye flour, along with the use of instant yeast, gives structure and lift.
• Kid friendly - Even picky eaters will happily eat this as toast or a simple sandwich.
• Freezer friendly - It slices and freezes beautifully for quick weekday meals.

This is the kind of seeded rye bread recipe that gives you the flavor you want with the texture you actually enjoy eating.

Ingredients & Substitutions

The photo below shows everything you need to make this seeded rye bread recipe. I will go over the major ingredients and how you can swap them if needed.

• Milk - I prefer whole milk because the fat contributes to the soft texture and the browning of the crust. You can use a lower fat or plant based milk, but the texture will not be as soft and the loaf may not rise as well.
• Water - Make sure it is warmed to 110°F to help the yeast activate properly.
• Honey - Maple syrup or even granulated sugar can be used in place of honey. If you want a deeper and more authentic flavor, along with a darker, rich color use an equal amount of molasses.
• Vegetable oil - Any neutral oil such as canola or avocado oil works well.
• Caraway seeds - You can reduce the amount slightly if you prefer a milder flavor, or leave them out altogether, but they are key to traditional rye bread.
• Bread flour - Provides structure and chew. All purpose flour can be used, but the loaf will be slightly softer and less structured.
• Rye flour - Light or medium rye flour works best. Increasing the amount will create a denser loaf. I do provide ingredients Beadiant amounts for a more dense rye loaf further down in the post if you want to try it for yourself.
• Instant yeast - If using active dry yeast, dissolve it in the warm liquids first and allow it to foam before mixing.

See recipe card below for a full list of ingredients and measurements.

What kind of rye flour should I use?

Rye flour comes in a few different types, and the main difference is how strong the flavor is and how heavy the bread will feel. Light rye has a milder flavor and makes a lighter colored loaf. Dark rye has a stronger, deeper flavor and usually makes a denser bread. Medium rye is right in the middle.

For this soft seeded rye bread recipe, I use medium rye because it gives you that classic rye flavor, especially with the caraway seeds, but still keeps the loaf soft and easy to slice for sandwiches. For me, it has the perfect balance of flavor and texture. If you want to experiment with other rye flours, go right ahead!

Variations

Once you master the base loaf, here are a few ways to make it your own.

• Extra seeded crust - Brush with egg wash and sprinkle additional caraway or sesame seeds over the top before baking.
• Russian rye style loaf - Swap the honey for molasses for deeper color and flavor, similar to that of a russian rye bread
• Everything rye - Add a tablespoon of everything bagel seasoning to the dough for a bold twist.
• More rustic - Increase the rye flour to 1 cup and reduce bread flour by ¼ cup for a heartier loaf and more dense loaf. All other ingredients and instructions remain the same. The picture below demonstrates the difference between my soft sandwich loaf, on the left, and this more rustic loaf. Both are delicious and which one you make is up to your preference.

Quick Recipe Video

Step-by-Step Instructions

This soft rye bread comes together easily, and you can follow along with the process photos for confidence at every stage.

Step 1: Warm the milk, water, and honey in a small saucepan until steaming but not boiling. Stir in the caraway seeds.

Step 2: Add the oil and let the mixture steep until it cools to 115°F.

Step 3: In the bowl of a stand mixer or a large mixing bowl, combine the bread flour, rye flour, salt, and instant yeast. Pour the warm liquid mixture into the dry ingredients and stir with a stiff wooden spoon or large silicone spatula until no dry patches remain.

Step 4: Place the bowl on your stand mixer and knead for 6 to 7 minutes, until the dough pulls away from the sides and mostly from the bottom of the bowl.

Step 5: Remove the dough, lightly spray the bowl with nonstick spray, and shape the dough into a ball. Return it to the bowl.

Step 6: Cover and proof in a warm spot for 20 minutes, or until slightly puffy.

Step 7: Turn the dough out onto a lightly floured surface. Press it into a large rectangle, then fold in the sides until it is approximately the width of your loaf pan.

`Step 8: Roll the dough into a log, pressing gently to seal with each turn.`

Step 9: Pinch the seams closed on the bottom and sides.

Step 10: Place the dough seam side down into a 9 inch loaf pan. Cover with plastic wrap and set on top of the stove while you preheat the oven to 375°F.

Step 11: At the end of the rise time, brush the top with an egg wash.

Step 12: Using a very sharp knife or single edge razor blade, make 3 diagonal slashes across the surface of the dough about ¼  inch deep (optional)

Step 13: Bake at 375°F for 30 to 35 minutes, or until the internal temperature reaches 190°F to 200°F on an instant read thermometer.

Finish: Cool in the pan for 5 minutes, then turn out onto a wire rack and cool completely before slicing.

I have the cutest bread slicer that actually does an amazing job of slicing everything from this soft rye to a crusty no knead loaf!

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