House of Craig - Rye Bread Recipe

Craig's Seedless Rye Bread
makes 1 loaf


  • 1 cup + 2 tbsp warm water (105°-115°)
  • ½ tsp sugar
  • 2¼ tsp or 1 packet yeast
  • 1 tbsp olive oil
  • 2 tsp salt
  • 1 or 1½ tsp ground carraway seed
  • 1¼ cup rye flour
  • 2½ cup all-purpose flour
a nice round loaf of rye, with swiss cheese, pastrami, and of course Batampte deli mustard.

  1. Warm the bowl of your KitchenAid mixer under the kitchen faucet while using a thermometer to mix the hot/cold water to the right temperature (105°-115°). In your 2-cup measuring cup combine the 1 cup + 2 tablespoons warm water,½ teaspoon sugar, and thoroughly dissolve the 2¼ teaspoons yeast in it, set aside.
  2. Meanwhile, sift-measure the flours and add to the bowl along with the salt and the ground carraway seed. Mix well with the standard paddle, replace the paddle with the dough hook.
  3. Add the 1 tablespoon oil to the yeast mixture, (which should have a 'head' of bubbles on it by now, if not discard and start over) and pour the whole thing into the bowl on top of the flour mixture.
  4. Using the dough hook, mix on speed 2 until the dough balls up and cleans the bowl. help it along with a soft spatula if you want. Be patient here, as it will look too dry for the first 5 minutes or so, but will eventually incorporate all the flour and probably need more flour added, so wait at least 5 minutes without adding any liquid.
  5. Knead on speed 2 or 3 for 10 minutes or more, adding either white or rye flour a tablespoon at a time as necessary to keep too much of the dough from sticking on the bottom of the bowl. Take steps to keep the dough wrapped around the dough hook and getting pulled like taffy, rather than balled-up and rolling around in-between the dough hook and the bowl.
  6. When finished kneading, remove the dough from the bowl, knead by hand a few turns and form into a ball, place in an oiled bowl (1-2 teaspoons oil in the bottom of a bowl) and turn to coat the ball with oil. cover with a towel and place in a warm place (80°-85°) to rise until size-doubled (45 minutes to 1 hour).
  7. When finished rising, dump the dough out of the bowl and knead by hand for 20 turns or so. Form into a loaf, this can be either round or oblong, form the loaf as tall as possible as it tends to flatten while rising. Let rise in a warm place again until size-doubled (45 minutes to no more than 1 hour) cover loosely with plastic wrap to keep the dough moist. I raise my loaves on top of the stove while it is pre-heating.
  8. Bake in a pre-heated 400° oven for 20 minutes, remove and paint top and sides only with salt water [1½ cup water + 1 tsp salt]. Bake 5 minutes more and paint again. Bake 5 more minutes for a total of 30 minutes at 400°.
  9. Remove from oven and cool pretty-much completely before cutting (if you can wait!).