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I’ve had several requests for my Mom’s rye whole wheat bread recipe. Mom bakes it all the time and it’s the same bread I showed you on Instagram (@natashaskitchen). The rye whole wheat flour make it a healthier bread and I feel so good about giving a warm buttered slice to my 3-yr old son (he’s in line just as soon as it comes out of the oven!). As an added bonus and because I really want you to succeed in making this bread, I’ve also included a complete photo tutorial for this recipe. So read on!
Quick breads like the no-knead artisan bread are gorgeous and are a great choice for dinner parties but they are best eaten the same day they are baked. My mom’s bread is one that keeps well in the fridge or freezer without becoming crumbly (if that makes any sense to you).
This recipe makes 2 loaves of bread. Eat one and freeze the other. My mom usually bakes 6 loaves and if all five of her girls (I have 4 sisters) stop by, she’s usually left with one loaf at the end of the day.
Watch How to Make Whole Wheat Bread:
This recipe is an all-day project (lots of effortless rising time) so it’s worth-while to double or even triple the recipe and freeze the extras for weeks of enjoyment. You do not need a bread-maker for this recipe. P.S. If you don’t have rye flour, you can substitute with more wheat flour.
Ingredients for Rye and Whole Wheat Bread:
2 1/4 cups luke warm water
1/2 Tbsp salt
1 1/2 Tbsp sugar
2 tsp active dry yeast
3/4 cup whole wheat flour *measured correctly
3/4 cup rye flour *measured correctly
3/4 cup better for bread flour *measured correctly
plus 2 1/2 cups better for bread flour *measured correctly
2 Tbsp canola oil plus more to grease counter and pan
*Watch our easy video tutorial on how to measure correctly
How to Make Rye and Whole Wheat Bread:
1. In a large kitchen aid mixer bowl, combine 2 1/4 cups warm water (about 100˚F), 1 1/2 Tbsp sugar and 1/2 Tbsp salt; stir to dissolve.
2. Sift the 3/4 cup wheat flour, 3/4 cup rye flour and 3/4 cup better for bread flour with 2 tsp yeast into the salted water. Do not discard anything left in the sifter (it’s the good stuff!); toss it into the batter. Whisk together until well blended. Let it rise on the counter uncovered for 3 hours, stirring the batter about once every hour. It will be bubbly.
3. Using the dough hook attachment add 1/2 cup Better for Bread flour until well blended, scraping down the bowl if needed. Blend in the rest of your Bread flour (2 cups) a heaping Tbsp at a time, letting the dough dissolve the flour in between each spoon (this takes about 20 min).
4. Once all the flour is incorporated, add 2 Tbsp canola oil. Let mix for an additional 20 more minutes on speed 2 with the dough hook or until dough is no longer sticking to your bowl. Note: after you add the oil it will look like it’s coming off the walls and then it will appear to get stickier, then towards the end of your 20 minutes, it will actually stop sticking to the walls as it mixes. Just let it do it’s thing and everything will work out ;). Remove dough hook and Let it rise in the bowl, uncovered, until double in volume.
5. Grease your bread pans, counter and fingers a little with the canola oil. Punch down the dough and transfer it onto the oiled counter
6. Pinch the dough in the center to form two sections with your hands. Grease your pan lightly with oil. Place dough into each prepared bread pan and mold the dough to the base of the pan (no gaps in the corners). Let it rise on the counter until 2 1/2 to 3 times in volume (about 1 1/2 hours). Bake at 360˚F for 55 minutes.
7. When done, brush the tops with butter as soon as bread comes out of the oven. Remove bread immediately from the pans and cool on a wire rack. If you leave bread in the pans, it will get moist from the steam in the pan. Once bread is just warm, butter up a slice of soft and delicous bread and enjoy. You deserve it!
Mom's Rye and Whole Wheat Bread Recipe
Ingredients
- 2 1/4 cups luke warm water
- 1/2 Tbsp salt
- 1 1/2 Tbsp sugar
- 2 tsp active dry yeast
- 3/4 cup whole wheat flour
- 3/4 cup rye flour
- 3/4 cup better for bread flour
- plus 2 1/2 cups better for bread flour
- 2 Tbsp canola oil plus more to grease counter and pan
Instructions
- In a large kitchen aid mixer bowl, combine 2 1/4 cups warm water (about 100˚F), 1 1/2 Tbsp sugar and 1/2 Tbsp salt; stir to dissolve.
- Sift the 3/4 cup wheat flour, 3/4 cup rye flour, and 3/4 cup better for bread flour with 2 tsp yeast into the salted water. Do not discard anything left in the sifter; toss it into the batter. Whisk together until well blended. Let it rise on the counter uncovered for 3 hours, stirring the batter about once every hour. It will be bubbly.
- Using the dough hook attachment add 1/2 cup better for bread flour until well blended, scraping down the bowl if needed. Blend in the rest of your bread flour (2 cups) a heaping Tbsp at a time, letting the dough dissolve the flour in between each spoon (this takes about 20 min).
- Once all the flour is incorporated, add 2 Tbsp canola oil. Let mix for an additional 20 more minutes with the dough hook on speed 2 or until dough is no longer sticking to your bowl. Note: after you add the oil it will look like it's coming off the walls and then it will appear to get stickier, then towards the end of your 20 minutes, it will actually stop sticking to the walls as it mixes. Just let it do it's thing and everything will work out ;). Remove dough hook and let it rise in the bowl, uncovered, until double in volume (45 min).
- Grease your bread pans, counter and fingers a little with the canola oil. Punch down the dough and transfer it onto the oiled counter.
- Pinch the dough in the center to form two sections with your hands. Grease your pan lightly with oil. Place dough into each prepared bread pan and mold the dough to the base of the pan (no gaps in the corners). Let it rise on the counter until 2 1/2 to 3 times in volume (about 1 1/2 hours). Bake at 360˚F for 55 minutes.
- When done, brush the tops with butter as soon as the bread comes out of the oven. Remove bread immediately from the pans and cool on a wire rack. If you leave bread in the pans, it will get moist from the steam in the pan.
Can it be made in a bread machine? Looking for a healthier homemade version and i love the ingredients you use.
Thanks in advance
Hi Steve, I haven’t tried in a bread machine. It depends on the size of your bread maker, whether or not you will have to adjust the recipe proportions – if your bread maker is large enough, it might possibly work to do the full batch as one large loaf. With a bread maker, you will probably want to addd the yeast with the initial water and sugar and let it proof for 5-7 minutes before adding in all of the flour and switching it on. I just haven’t tested it myself.
Thank you I will give it a try and let you know.