Recipe

Bright & Herbal Rye Bread

A soft, bakery-style rye with lemon zest, fresh herbs, and an olive oil finish. Cozy, aromatic, and built for sandwiches, toast, and soup nights.

By Matt Campbell

•

4.8

A golden loaf of rye bread on a wooden cutting board with visible caraway seeds, lemon zest, and chopped herbs scattered nearby in a sunlit kitchen

Jump to Recipe

This is rye bread for people who think rye can feel a little too serious. We are keeping the earthy, toasty vibe, but we are inviting in a whole citrusy herb garden and letting it throw a small party. The result is a loaf that smells like a cozy deli crossed with a sunny kitchen counter: warm caraway, bright lemon zest, and fresh dill and parsley baked right into the crumb.

It is tender enough for everyday toast, sturdy enough for sandwiches, and the crust gets a golden, glossy finish that makes you tear off “just one more piece” while it cools. Ingredients stay accessible, steps stay clear, and your kitchen is going to smell unfairly good.

Why It Works

Bright flavor without being weird: Lemon zest and a touch of honey wake up rye’s natural earthiness.
Soft, sliceable crumb: A mix of bread flour and rye keeps it tender, not dense.
Herbal aroma in every bite: Dill and parsley (plus optional chives) make it taste fresh even on day two.
Reliable rise: A short rest and solid kneading build structure so the loaf does not slump.
Golden crust, your way: Leave it as-is for a more classic bite, or brush with olive oil for a softer, glossy finish.

Pairs Well With

Smoked salmon with lemony cream cheese and cucumber
Tomato soup or roasted red pepper soup
Egg salad with dill and a little Dijon
Sharp cheddar with apple slices and mustard

Storage Tips

Room temp: Let the loaf cool completely, then store in a paper bag inside a loosely closed plastic bag, or in a bread box, for up to 3 days. This keeps the crust from going sad while protecting the crumb.

Freeze (best move): Slice the loaf once cooled. Freeze slices in a zip-top bag with parchment between a few slices so they do not glue themselves together. Toast straight from frozen for up to 2 months.

Revive a day-old loaf: Mist the crust lightly with water, then warm in a 350°F oven for 8 to 12 minutes. You will get that “fresh-baked” vibe back.

Common Questions

Is this bread very “rye-forward”?

No. It is rye-flavored but friendly. The bread flour keeps it light, and the lemon and herbs make it taste brighter than classic deli rye.

Can I make it without caraway seeds?

Absolutely. Swap in fennel seed for a different vibe, or skip seeds entirely. If you skip, bump the salt by a small pinch and consider adding 1 teaspoon cracked black pepper for personality.

Do I need a stand mixer?

Nope. This dough is totally doable by hand. If it feels sticky, oil your hands and use a bench scraper instead of adding lots of flour.

Can I use dried herbs instead of fresh?

Yes. Use about one third the amount. For this recipe, that is 1 tablespoon dried dill and 1 tablespoon dried parsley. Fresh tastes brighter, but dried still delivers.

Why is my rye dough sticky?

Rye flour is naturally stickier and absorbs water differently. Resist the urge to dump in lots of extra flour. Instead, oil your hands for folds and use a bench scraper for shaping.

My loaf is dense. What happened?

Usually one of four things: it did not rise long enough (cool kitchen), too much extra flour got worked in during kneading, the dough was under-kneaded, or the loaf was sliced before it cooled. Next time, let the first rise go until the dough is truly puffy and slowly springs back when pressed, and use oil on your hands instead of more flour.

How do I know it is done baking?

Best method: internal temp of 200°F to 205°F. Also, the loaf should sound hollow when tapped on the bottom and feel lighter than you expect.

Can I keep the crust a little crisper?

Yes. Skip the olive oil brush at the end, and cool the loaf uncovered on a rack. The oil finish is for a softer, glossy crust.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons, or kitchen scale
Microplane or fine grater (for lemon zest)
Bench scraper (helpful for shaping)
Loaf pan (9 x 5-inch) or a baking sheet for a free-form loaf
Clean kitchen towel or plastic wrap
Instant-read thermometer (optional but very helpful)

I started playing with “bright bread” when I realized half my favorite meals are basically an excuse to eat something warm and bready with a sharp little zing on top. Rye felt like the perfect canvas, but I wanted it less deli-counter and more “someone opened a window while the soup simmered.” The first time I tossed lemon zest into rye dough, it smelled like a fresh herb garden for my whole kitchen. Add dill, and suddenly the loaf was begging for smoked fish, egg salad, and big bowls of soup. Now it is my go-to when I want a loaf that tastes like effort without actually requiring you to babysit it.

Bright & Herbal Rye Bread

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 to 40 minutes

Total Time 2 hours 40 minutes (includes rise time)

Servings 1 loaf (about 10 to 12 slices)

Ingredients

2 1/4 teaspoons active dry yeast (1 packet)
1 cup warm water (about 105°F to 115°F)
2 tablespoons honey (or maple syrup)
2 tablespoons olive oil, plus more for the bowl and optional finishing brush
1 tablespoon apple cider vinegar (adds brightness and can help keep the crumb tender)
1 1/2 teaspoons fine sea salt
2 cups bread flour, plus more as needed
1 cup rye flour (medium or dark)
1 tablespoon caraway seeds (plus 1 teaspoon for topping, optional)
Zest of 1 large lemon
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh chives (optional but great)
1 egg, beaten with 1 tablespoon water for egg wash (optional)

Optional finishing salt: flaky salt for the crust

Optional for extra precision: Use 360g total flour (about 240g bread flour + 120g rye flour) and 240g warm water for a dough that is easy to handle.

Instructions

Wake up the yeast. In a large bowl, whisk warm water and honey. Sprinkle in yeast, stir once, and let sit 5 to 8 minutes until foamy.
Build the bright base. Whisk in olive oil, vinegar, salt, lemon zest, dill, parsley, and optional chives. The bowl should already smell like you are doing something smart.
Add flours and seeds. Stir in bread flour, rye flour, and caraway seeds until you have a soft, shaggy dough that mostly holds together. If it seems very loose or puddly, add bread flour 1 tablespoon at a time, up to 2 to 4 tablespoons total. If it looks dry and dusty with flour hiding at the bottom of the bowl, add water 1 teaspoon at a time.
Rest (hydration rest). Cover and let the dough rest 10 minutes. This hydrates the flour and makes the dough easier to work with.
Knead. Knead by hand on a lightly oiled surface for 6 to 8 minutes, or in a stand mixer with a dough hook for about 5 minutes. The dough will be slightly tacky but should feel elastic and cohesive. If it is sticking to everything, oil your hands and the counter instead of adding lots of flour.
First rise. Lightly oil the bowl, return the dough, cover, and let rise 60 to 75 minutes, until puffy and roughly doubled. A good cue: when you gently press it with a fingertip, it should slowly spring back.
Shape. Punch down gently. For a loaf pan: shape into a snug log and place seam-side down in a greased 9 x 5-inch pan. For free-form: shape into a tight oval (or round) and place seam-side down on a parchment-lined baking sheet.
Second rise. Cover and let rise 30 to 45 minutes, until the dough crowns about 1 inch over the rim of the pan or looks noticeably puffed and airy.
Heat the oven. Preheat to 375°F. If baking free-form, place a small metal pan on the lower rack to add steam later (optional but helps crust).
Finish the top. Brush with egg wash if using. Sprinkle with optional extra caraway seeds and a pinch of flaky salt.
Bake. Bake 35 to 40 minutes, until deep golden. Free-form loaves may brown a little faster, so start checking at 32 to 35 minutes. If you set up steam, carefully pour 1 cup hot water into the empty, preheated metal pan right after you put the bread in, then close the door quickly. Use oven mitts and keep your face and hands back from the steam.
Check doneness. The loaf is done at 200°F to 205°F internal temp. The top should be deep golden, and the bread should feel light for its size. If baked in a pan, it may pull slightly from the sides.
Cool and finish. Turn out onto a rack and cool at least 45 minutes before slicing. For a softer, glossy crust, brush the warm loaf lightly with olive oil. For a crisper crust, skip the oil brush and cool uncovered.

A loaf of rye bread cooling on a wire rack with a pastry brush and small bowl of olive oil nearby

Nutrition information is estimated.

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