Discover how to make authentic Bread Machine Norwegian Rye Bread with rich, earthy flavors and a tender crumb. This foolproof recipe brings traditional Scandinavian baking to your kitchen with just 10 minutes of prep time—perfect for busy bakers who crave homemade bread without the fuss.
SERVES: 4 | PREP: 10 MIN | COOK: 3 HR 20 MIN | TOTAL: 3 HR 30 MIN
Ingredients
Wet Ingredients
| Ingredient | Amount |
|---|---|
| Warm water (110°F) | 1¼ cups |
| Unsalted butter, melted | 2 tablespoons |
| Dark molasses | 2 tablespoons |
| Honey | 1 tablespoon |
Dry Ingredients
| Ingredient | Amount |
|---|---|
| Bread flour | 2 cups |
| Medium rye flour | 1 cup |
| Vital wheat gluten | 1 tablespoon |
| Caraway seeds | 1½ tablespoons |
| Salt | 1½ teaspoons |
| Active dry yeast | 2¼ teaspoons |
Step-by-Step Instructions
Phase 1: Preparation (2 minutes)
Step 1: Check your water temperature with a thermometer. It should read between 105-115°F—too hot kills the yeast, too cold won’t activate it.
Step 2: Measure your molasses and honey into the same tablespoon to save cleanup time. The honey helps the molasses slide right out.
Phase 2: Loading the Bread Machine (5 minutes)
Step 3: Pour the warm water into your bread machine pan first. This is critical—liquids always go in before dry ingredients to prevent flour from getting stuck in the corners.
Step 4: Add the melted butter, molasses, and honey directly into the water. Swirl the pan gently to combine them slightly.
Step 5: Measure your bread flour carefully using the spoon-and-level method. Scoop flour into your measuring cup with a spoon, then level it with a knife. Never pack it down—this adds too much flour and makes dense bread.
Step 6: Add the bread flour to the pan, spreading it evenly over the liquid layer. This creates a barrier between the yeast and liquid until mixing begins.
Step 7: Measure the rye flour the same way and add it on top of the bread flour. Rye flour is heavier and denser than wheat flour, which gives this bread its characteristic texture.
Step 8: Sprinkle the vital wheat gluten over the flour. Why add this? Rye flour has less gluten than wheat, so this extra boost helps your bread rise properly and maintain structure.
Step 9: Add the caraway seeds now. Toast them in a dry pan for 30 seconds first if you want deeper flavor—but this step is optional.
Step 10: Measure the salt and add it to one side of the pan. Keep it away from where you’ll add the yeast.
Phase 3: Starting the Machine (2 minutes)
Step 11: Create a small well in the center of the flour mixture using your finger. This well should reach down to about halfway through the flour layer but not touch the liquid below.
Step 12: Pour the active dry yeast into this well. This keeps it dry and separated from the salt and liquids until the machine starts mixing.
Step 13: Close the lid and select your bread machine’s Basic/White Bread setting with a Medium crust. Most machines take 3 hours 20 minutes on this setting.
Step 14: Press start and set a timer for 5 minutes. Come back to check that ingredients are mixing properly.
Phase 4: Monitoring (Quick check at 5 minutes)
Step 15: Open the lid during the first kneading cycle. The dough should form a rough ball that cleans the sides of the pan. If it’s too dry and crumbly, add water 1 teaspoon at a time. If it’s too sticky and wet, add bread flour 1 tablespoon at a time.
Step 16: Check the dough’s texture by touching it quickly. It should feel slightly sticky but not stick to your finger when you pull away. This dough will be stickier than all-wheat dough—that’s normal for rye bread.
Phase 5: Baking (3 hours, hands-off)
Step 17: Close the lid and let your machine do its work. You’ll hear it knead, then pause for rising, then knead again, then bake. Don’t open the lid after the first 5 minutes—this releases heat and affects rising.
Step 18: When the machine beeps, remove the pan immediately using oven mitts. The pan will be extremely hot.
Step 19: Let the bread sit in the pan for 5 minutes. This slight cooling makes it easier to remove without breaking.
Step 20: Turn the pan upside down over a cooling rack and gently shake to release the bread. If it sticks, run a butter knife around the edges. Remove the kneading paddle if it came out with the loaf.
Chef’s Notes
Rye flour absorbs liquid differently than wheat flour. Your Bread Machine Norwegian Rye Bread dough will look wetter than standard white bread dough—don’t panic and add extra flour unless it’s truly soupy.
Caraway seeds are traditional but divisive. If your family doesn’t like them, substitute with fennel seeds for a milder anise flavor, or omit them entirely.
The molasses adds authentic color and subtle sweetness. Don’t substitute with regular sugar—you’ll lose the deep brown color and complex flavor that makes Norwegian rye bread special.
Let this bread cool completely before slicing. Rye bread needs 2-3 hours to set its crumb structure. Cutting too early results in gummy, compressed slices.
Nutrition Information (Per Serving)
Calories: 340 | Protein: 11g | Carbs: 62g | Fat: 6g | Fiber: 6g | Sugar: 8g | Sodium: 440mg
Delicious Variations
Whole Grain Powerhouse: Replace ½ cup bread flour with whole wheat flour for extra fiber and nuttiness. You might enjoy this heartier version if you love the texture of bread machine multi-grain bread.
Orange & Anise Rye: Add 1 tablespoon orange zest and replace caraway with 2 teaspoons anise seeds. This gives your Bread Machine Norwegian Rye Bread a brighter, more complex flavor profile.
Seeded Crust: Brush the top with egg wash and sprinkle with sesame, sunflower, and pumpkin seeds before baking. Set your machine to a light crust setting to prevent burning the seeds.
Sweet Rye: Increase honey to 3 tablespoons and add ½ teaspoon cinnamon. This version pairs beautifully with breakfast spreads and works well alongside lighter breads like bread machine Vienna bread.
Storage & Reheating
Room Temperature: Wrap cooled bread tightly in plastic wrap or store in an airtight container for 3-4 days. Rye bread actually tastes better the next day as flavors develop.
Refrigerator: Not recommended. Refrigeration makes bread stale faster due to starch retrogradation—a fancy term for your bread getting hard and dry.
Freezer: Slice the entire loaf, place parchment paper between slices, and freeze in a freezer bag for up to 3 months. Pull out individual slices as needed.
Reheating: Toast frozen slices directly from the freezer for 2-3 minutes. For whole slices, wrap in foil and warm in a 300°F oven for 10 minutes.
Troubleshooting Common Problems
Problem 1: Dense, Heavy Loaf Your yeast might be dead or the water was too hot. Test yeast freshness by mixing it with warm water and a pinch of sugar—it should foam within 5 minutes. Always check water temperature with a thermometer.
Problem 2: Bread Collapsed in the Middle Too much liquid or the dough over-proofed. Measure liquids precisely and ensure your kitchen isn’t too warm (above 78°F causes over-rising). Try reducing water by 2 tablespoons next time.
Problem 3: Pale Crust Select a darker crust setting on your machine. Rye bread naturally has a darker appearance, so if yours looks pale, the baking time was too short or the temperature too low.
Problem 4: Bitter Aftertaste Your rye flour may be old or rancid. Rye flour contains oils that spoil faster than wheat flour. Store rye flour in the freezer and smell it before using—it should smell earthy and slightly sweet, never bitter.
Problem 5: Paddle Stuck in Bread This happens with sticky doughs. Spray the paddle with cooking spray before adding ingredients. If it’s already stuck, let the bread cool completely—the paddle loosens as the bread contracts and is easier to wiggle out.
Equipment Essentials
- Bread machine (1.5 or 2-pound capacity)
- Measuring cups and spoons (liquid and dry)
- Kitchen thermometer
- Cooling rack
- Bread knife (serrated)
- Oven mitts
- Butter knife (for loosening edges)
Shopping List
Baking Aisle
- Bread flour
- Medium rye flour
- Vital wheat gluten
- Active dry yeast
- Caraway seeds
Refrigerated Section
- Unsalted butter
Condiments/Sweeteners
- Dark molasses
- Honey
Pantry Basics
- Salt
Success Secrets
1. Weigh your flours if possible. A kitchen scale eliminates guesswork. Rye flour should weigh 102g per cup, bread flour 120g per cup.
2. Use fresh yeast within 4 months of opening. Store opened yeast in the freezer to extend its life. Bring to room temperature before using.
3. Don’t skip the vital wheat gluten. Rye flour only has 15-20% of the gluten found in wheat flour. Without that extra gluten boost, your Bread Machine Norwegian Rye Bread won’t rise properly.
4. Listen to your bread machine. If the motor sounds strained during kneading, your dough is too dry. If you hear sloshing, it’s too wet. Make adjustments during the first 5 minutes only.
5. Slice with a sawing motion using a serrated knife. Rye bread has a tighter crumb than wheat bread, so pressing down with a regular knife crushes the slices. Let the knife do the work with gentle back-and-forth strokes.
This Bread Machine Norwegian Rye Bread transforms your kitchen into a Scandinavian bakery with minimal effort. The rich, slightly tangy flavor pairs perfectly with smoked salmon, sharp cheese, or simple butter. Make it once, and it’ll become your go-to recipe for impressive homemade bread that actually fits into your schedule.
