Cheese Rye Bread
Prep
20 mins
Cook
45 mins
Servings
8
Difficulty
Medium
Making homemade bread has become my favorite kitchen ritual, and this cheese rye bread is an absolute winner. The combination of rye flour and sharp cheddar creates such a satisfying, complex flavor that feels fancy but comes together in just over an hour. What I love most is how simple it actually is, with straightforward ingredients you probably already have on hand. Rye flour is wonderfully rich in fiber, supporting digestion while giving the bread that distinctive nutty taste. The caraway seeds add an authentic touch that transports you straight to a European bakery, all without requiring any special techniques or expensive ingredients.
Ella x
Ingredients
- 250 grye flour
- 200 gbread flour
- 300 mlwarm water
- 7 gactive dry yeast
- 10 gsalt
- 15 gcaraway seeds
- 150 gmature cheddar cheese(grated)
- 30 mlolive oil
- 10 ghoney
- 50 gwhole cheddar cheese(cubed for studding)
Detail level
Instructions
- 1
Combine warm water, honey, and yeast in a bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.
Tip: If the mixture doesn't foam, your yeast may be dead—start over with fresh yeast.
- 2
In a large mixing bowl, combine rye flour, bread flour, salt, and caraway seeds. Mix well to distribute the seeds evenly.
Tip: Mixing salt and yeast separately prevents the salt from killing the yeast before fermentation begins.
- 3
Pour the yeast mixture into the dry ingredients along with olive oil. Mix with a wooden spoon until a shaggy dough forms.
Tip: The dough will be slightly stickier than all-wheat bread due to rye's lower gluten content.
- 4
Knead the dough on a lightly floured surface for 8 minutes until smooth. Fold in the grated cheese and cubed cheese pieces during the last 2 minutes of kneading.
Tip: Distribute cheese evenly by folding the dough over it repeatedly rather than mixing aggressively, which can break it apart.
- 5
Place dough in an oiled bowl, cover with a damp cloth, and let rise for 90 minutes in a warm place until doubled in size.
Tip: Rye dough rises more slowly than wheat dough, so don't rush this stage.
- 6
Turn dough onto a floured surface, shape into an oval or round loaf, and place on a parchment-lined baking tray. Cover and let rise for 45 minutes.
Tip: A gentle shaping prevents deflating the dough and losing the trapped gases that create an airy crumb.
- 7
Preheat oven to 200°C. Score the top of the loaf with a sharp knife in a crosshatch or single diagonal line.
Tip: Scoring allows steam to escape in a controlled way, creating an attractive crust.
- 8
Bake for 40-45 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
Tip: Internal temperature should reach 90°C when measured with a kitchen thermometer.
- 9
Cool on a wire rack for at least 20 minutes before slicing to allow the interior to finish setting.
Tip: Slicing too early will result in gummy, compressed crumb texture.
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