This sandwich rye bread is a classic, hearty loaf with just the right balance of savory spice and soft texture. What sets it apart is the addition of dill pickle juice, which lends a gentle tang and helps keep the crumb moist. Whether I’m stacking it with pastrami, toasting it for breakfast, or using it for a grilled Swiss, this loaf never disappoints.

Why You’ll Love This Recipe

I love how easy this bread is to slice, making it perfect for sandwiches without falling apart. The crumb is tender but firm enough to hold fillings. The layers of flavor from dill, mustard, caraway, and rye give the bread a distinctive taste that pairs beautifully with deli meats, eggs, or even just butter. Plus, the use of instant mashed potatoes (or potato flour) adds a softness that lasts for days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• instant yeast or active dry yeast

• water (lukewarm)

• vegetable oil

• dill pickle juice

• table salt

• granulated sugar

• caraway seeds

• dill seeds

• mustard seeds or Dijon mustard

• dried potato flakes or potato flour

• unbleached bread flour

• medium rye flour or pumpernickel flour

Directions

I start by weighing or measuring the flours properly — spooning them into the measuring cup and leveling them off. Then I mix all the ingredients until clumps form. At this stage, the dough might look dry, but after a 20-minute rest, the flour absorbs the liquid nicely.

Using my stand mixer with the dough hook, I knead for about 7 minutes until I get a stiff, but smooth dough that cleans the sides of the bowl. If the dough is too sticky, I sprinkle in a bit more flour. I’ve tried kneading by hand, but it takes much longer and doesn’t develop the gluten as well.

Once kneaded, I place the dough in a greased bowl, cover it, and let it rise for 1 to 2 hours until it’s puffy. After gently deflating the dough, I shape it into a log and press it into a greased loaf pan (either 8½” x 4½” or 9″ x 5″, depending on the dough’s stiffness).

After tenting the loaf with greased plastic wrap, I let it rise again for about 1 to 1½ hours until it crowns over the edge of the pan by an inch or more. Near the end of this rise, I preheat my oven to 350°F.

I bake the loaf for 20 minutes uncovered, then tent it with foil and bake for another 20 minutes. When it’s done, the crust is golden and the internal temp reads 190°F. I cool it for 5 minutes in the pan, then remove it to cool completely on a rack before slicing.

Servings and timing

This recipe yields one 8″ or 9″ loaf, which gives me about 12 to 14 slices depending on thickness.
Prep Time: 25 minutes
Rise Time: 3 to 3½ hours
Bake Time: 40 minutes
Total Time: Approximately 5 hours

Variations

I sometimes swap mustard seeds with Dijon mustard for a more blended flavor. If I want more tang, I increase the dill pickle juice slightly (and reduce the water accordingly). For a sourdough twist, I replace part of the flour and water with sourdough discard — this adds a subtle sourness that complements the rye beautifully. And when I want a more even, square-shaped loaf, I bake it in a pain de mie pan.

Storage/Reheating

After the bread cools completely, I store it in a plastic bag or airtight container at room temperature for up to a week. For longer storage, I slice the loaf and freeze it with parchment between slices so I can toast them straight from the freezer. To reheat, I toast slices or warm them in the oven at 300°F for about 8 minutes.

FAQs

What does the dill pickle juice do in the recipe?

It adds a subtle tang and moisture to the bread, making it more flavorful and helping it stay soft longer.

Can I make this without a stand mixer?

Yes, but kneading by hand is tougher with this dough. It takes longer and won’t rise quite as high, but it can still work with extra effort.

Can I use sourdough starter in this recipe?

Yes, I can replace part of the water and flour with sourdough discard. It gives a mild tang and works well with the rye flavor.

Is it okay to skip the seeds?

I can skip or reduce the seeds if I prefer a milder flavor, but they really enhance the taste and aroma of the bread.

How do I know when the bread is fully baked?

I check for a golden crust and use an instant-read thermometer — it should register 190°F in the center.

Conclusion

This sandwich rye bread is a standout recipe in my kitchen. The rich, earthy rye flour, soft texture, and complex spice from the seeds make it ideal for all kinds of sandwiches and toast. It’s easy enough to make on a weekend and delicious enough to earn a spot in my weekly bread rotation. Whether I serve it warm with butter or stacked with deli favorites, it always delivers comfort and flavor.