Homemade Light Rye Bread

This is a beginner-friendly rye loaf, lighter on the rye than a deli pumpernickel and easier to handle than a 100 percent rye. Half a cup of rye flour is enough to give the bread that distinctive sour-tinged depth without making the dough sticky and stubborn the way heavy rye doughs can be.

The applesauce is the sneaky ingredient. It adds a touch of sweetness and acidity without bumping up the sugar count, plus it keeps the crumb tender as the bread cools. Caraway seeds throughout deliver the classic deli-rye aroma, the kind you smell from across the bakery.

The cornmeal goes on the bottom of the pan to prevent sticking and gives a nice rustic finish. Two rises totaling about 2½ hours build the structure that gives this loaf its bounce and flavor.

Kitchen Tips

• Use bread flour, not all-purpose, the extra protein is what holds the structure when rye flour comes in.
• Toast the caraway seeds in a dry pan for 30 seconds before adding to the dough for a more aromatic, fragrant result.
• The dough is ready when it springs back slowly after a poke, fully risen feels like the start of jiggling.
• Brush the loaf with water before baking, and again at 30 minutes, for a crisper, browner crust.

Variations

• Add 1 tablespoon of dark molasses to deepen the color and shift the flavor toward a heavier rye.
• Stir in 2 tablespoons of cocoa powder along with the molasses for pumpernickel-style color.
• Swap caraway for fennel seeds for a different, slightly sweeter herbal note.