Organic Rye Bread
Modern bread is engineered, not baked. What’s sold as “artisan” or “whole grain” is often a factory product designed for shelf life, speed, and profit — loaded with preservatives, dough conditioners, and processing aids that exist for logistics, not nourishment.
Baking your own bread is a refusal to participate in that system. It’s choosing ingredients you recognize over additives you don’t. It’s opting out of ultra-processed food culture and reclaiming something that never needed improvement in the first place.
This rye bread contains exactly what bread should: flour, water, yeast, salt, and time. No stabilizers. No shortcuts. No corporate compromise. Once you taste authentic rye, the industrial version loses its appeal — fast.
Ingredients
3/4 cup (380 g) water
1 1/2 cups (195g) Organic Bread Flour
1/2 cup ( 65g) Organic Medium Rye Flour
3 tablespoons (36g) Organic Cane Sugar
1 tablespoon (4g) Dry Milk
1 teaspoon (5g) Salt
1 tablespoon (14g) Unsalted butter
1 teaspoon (3g) Active Dry Yeast
Optional Seeds
1 1/2 teaspoons caraway seeds (classic deli rye)
Directions
Add the ingredients to the baking pan of the Zojirushi Home Bakery Maestro Breadmaker in the order listed.
Press the COURSE button to select the Course Number and the START button if you want to start baking right away (the bread will take 3 1/2 hours to bake). Otherwise, press the TIME SETTING button to set the time you want the baking to be completed, then press START.
Optionally add Cafaway seeds to the mix-in beeper or during the last knead.
The bread will take 3 1/2 hours to bake.
Remove the bread from teh Baking Pan immediately after baking completes. Be sure to wear oven mitts when removing the bread, and place it on a cooling rack to cool. If the bread is not removed immediately after baking completes, the side of the bread may collapse, or the crust may become thick and dark.
Since it is difficult to slice bread immediately after baking, allow it to cool, at least 1 hour, preferably longer, before slicing.
To Store
Daily Use: Store the cooled loaf in a linen or cotton bread bag. Keep at room temperature away from heat. It will stay fresh for 1-3 days.
Freezer: Slice the baked loaf completely. Place a small square of parchment paper between each slice (or every 2 slices). Stack the slices and put them into a glass container with a tight-fitting lid. When ready to use, toast it straight from frozen for the best texture.