Here is a great recipe for bread machine rye bread. This bread is used for classic sandwiches such as the Reuben Sandwich, Ham & Cheese on Rye, etc. Visit Bread Dad (BreadDad.com) for more easy bread machine recipes.
Your bread machine should be unplugged. Remove the bread pan from the bread machine (so when you add the ingredients, they can not accidently spill into the machine).
Pour the water into the bread pan and then add the other ingredients. Place the bread machine yeast in last and the yeast should not touch the liquid or salt (until the bread machine is turned on and the ingredients start to be mixed together by the bread machine). Put bread pan with ingredients back into unplugged bread machine.
Plug in bread machine. Enter the bread machine settings (1.5 lb or 2 lb, light color & "basic/white" bread setting) and then press the "Start" button on your bread machine.
When the bread machine has finished baking the bread, unplug the bread machine and remove the bread pan from the machine. Use oven mitts when removing the bread pan as the machine & pan will be very hot!
Remove the bread from the bread loaf pan and place the bread on a cooling rack. Let the bread cool down on the cooling rack for 1 to 2 hours.
After removing the bread, don’t forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle will be very hot coming out of the bread machine. Or wait until the bread is completely cooled and then remove the mixing paddle.
Before using any bread machine, you should read the manufacturer’s instructions in order to use your bread machine effectively and safely.
Please read Bread Dad's recipe tips section for extra information on how to make this recipe successfully.
Nutitrion
Serving Size: 1 Slice
Calories: 143 kcal
Carbohydrates: 27 g
Protein: 4 g
Fat: 3 g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 5 mg
Sodium: 215 mg
Sugar: 6 g
Unsaturated Fat: 2 g
Reviews
La Vaun on 2026-03-22 (5 stars): I made the 1.5 loaf dough in my bread machine. It didn't seem to raise much. I took it out, made an oval and put it on a parchment covered baking sheet, covered it with a towel in my 90 degree Fahrenheit oven for 35 minutes and it didn't seem to get much bigger so I thought maybe my yeast was dead. I sprayed it with water, scored the top in a straight line down the middle, then popped in a 350 degree Fahrenheit oven for 35 minutes and it doubled in size and came out absolutely perfect. I brushed the outside with melted butter and let cool. This is what I loved: It was crunchy on the outside and soft in the middle. My first bite tasted a bit like brown bread but then the caraway seed flavor hit and that is the rye bread taste I was seeking. Very flavorful almost sweet taste but the texture is perfect as well. I ate 3 sliced with just butter. Yum
Alisa on 2026-03-21 (5 stars): This is the best thing I have ever made, It will be a regular in my kitchen. It was easy and turned out perfectly!
Dave on 2026-03-19 (5 stars): I bought what Whole Foods called a Russian Onion Rye that was very dark and delicious. What might be done to approximate this bread?
Shirley on 2026-02-17 (5 stars): can this recipe be finished in the oven rather than left to bake in the bread machine?
Kim on 2026-01-25 (5 stars): For the 2lb recipe (not oil, used butter/Kerry Gold), I only had about 3/4 cup of bread flour on hand, so I added Montana hard red wheat flour to make one cup, then used one cup AP plus two tablespoons vital wheat gluten, and a smidgen extra yeast as it's cold here in Colorado right now ... I removed it 15 min early as it was browned just right - and it raised beautifully and is ABSOLUTELY DELICIOUS, the best bread I've made with my bread maker thus far! Thank you, Bread Dad!
(Bob's Red Mill Dark Rye)
I can't wait to try more of your recipes, thank you for sharing them =)
Paul on 2026-01-03 (5 stars): Amazing flavor and so easy to make. I used Foricher T130 and KA Bread flour. I have a zojirushi bread machine and this will be on a regular baking rotation.
