Go Back

Everything Bagel Seeded Rye Sandwich Bread


  • 2 teaspoons active dry yeast
  • 2 cups all-purpose flour
  • 1 1/4 cups rye flour
  • 1/4 cup nonfat dry milk powder
  • 1 1/2 teaspoons salt
  • 1 Tablespoon sugar
  • 1 Tablespoon caraway seeds*
  • 1 Tablespoon Everything Bagel seasoning*
  • 1 Tablespoon fennel seeds*
  • 1 1/4 cups warm water
  • 4 Tablespoons butter, melted


  1. Whisk together the dry ingredients (yeast, flours, milk powder, salt, sugar, seeds) in a large mixing bowl.

  2. Add the water and butter, and mix until well-blended.

  3. Knead the dough for about 10 minutes, or until it's smooth and supple. Place the dough in a large, lightly greased bowl, cover the bowl with a towel or plastic wrap (or both if you have a drafty house like I do), and allow the dough to rise till doubled in bulk, 1 1/2 to 2 hours.

  4. Turn the dough out onto a lightly oiled surface, and shape it into a loaf. Place the dough in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, loosely cover it with lightly greased plastic wrap, and set it aside till doubled in bulk and risen 1 to 1 1/2 inches over the lip of the pan, about 1 to 1 1/4 hours.

  5. Preheat the oven to 375°F.

  6. Bake the bread for 35 minutes, or until it's golden brown. 

  7. Remove the bread from the oven, wait a few minutes and then remove it from the pan, and cool completely on a rack.

Recipe Notes

*I did equal parts of the 3 seeds/seasonings that I used BUT you can adjust depending on your flavor preferences.