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Blue-Ribbon Rye Bread Recipe

Blue-Ribbon Rye Bread Recipe photo by Taste of Home

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“My older sister and brother once had a little bread business, selling mom’s homemade loaves to neighbors and other people in the community, including this rye that won best of show at our county fair," says daughter Libby Spicker.

This recipe is:

Diabetic Friendly

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Blue-Ribbon Rye Bread Recipe

Prep: 40 min. + rising Bake: 20 min. + cooling

Yield: 36 Servings

40 20 60

Ingredients

1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
2-1/4 cups warm water (110° to 115°)
1/4 cup packed brown sugar
1/4 cup shortening
1/4 cup molasses
1 tablespoon caraway seeds
1 teaspoon salt
1 cup rye flour
3-1/2 to 4 cups all-purpose flour

Directions

In a large bowl, dissolve yeast and sugar in warm water. Stir in the brown sugar, shortening, molasses, caraway seeds and salt. Add rye flour and 1-3/4 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; shape into three loaves. Place on greased baking sheets. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (12 slices each).

Nutritional Facts 1 slice equals 81 calories, 2 g fat (trace saturated fat), 0 cholesterol, 67 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1 starch.

Originally published as Blue-Ribbon Rye Bread in Taste of Home December/January 2011, p115

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Reviews for Blue-Ribbon Rye Bread

Blue-Ribbon Rye Bread

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Reviewed on Dec. 20, 2012 by matteliz@swbell.net

This bread is delicious, sweet and soft, but it tastes of molasses instead of the expected rye tanginess. It's not bad, but it's not what you expect from a "rye" bread.

Reviewed on Feb. 11, 2011 by hooks35

this recipe is so easy to make and it is absolutely delicious. I did bake it 10 mins. longer than what was called for.

Reviewed on Feb. 05, 2011 by cariley

I've been baking breads for over 30 years and this is one of the best rye recipes I've ever tasted. It is just sweet enough, the texture is perfect and the round loaves I made were beautiful. I did bake it about 10 minutes longer than the recipe called for. Try it toasted with cheddar or swiss cheese.

Reviewed on Nov. 27, 2010 by cbd9167

The first attempt at this bread was below average. The second time I used this recipe I only used 1 3/4 cups water and extended bake time 5-8 minutes. I probably will not try this one again.