Print Options

Back to Rustic Rye Bread >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Rustic Rye Bread

This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches...but a pat of butter will do the job, too. Holly Wade — Harrisonburg, Virginia

24 ServingsPrep: 20 min. + rising Bake: 30 min. + cooling

Ingredients

1 package (1/4 ounce) active dry yeast
1-3/4 cups warm water (110° to 115°), divided
1/4 cup packed brown sugar
1/4 cup light molasses
3 tablespoons caraway seeds
2 tablespoons canola oil
3 teaspoons salt
1-3/4 cups rye flour
3/4 cup whole wheat flour
1-3/4 to 2-1/4 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in 1/4 cup warm water. Add the brown
sugar, molasses, caraway seeds, oil, salt and remaining water; mix
well. Add the rye flour, whole wheat flour and 1-3/4 cups
all-purpose flour. Beat until smooth. Stir in enough remaining
all-purpose flour to form a firm dough.
Turn onto a lightly floured surface; knead until smooth and elastic,
about 6-8 minutes. Place in a bowl coated with cooking spray,
turning once to coat the top. Cover and let rise in a warm place
until doubled, about 1 hour.
Punch dough down; shape into two round loaves. Place on a baking
sheet coated with cooking spray. Cover and let rise until doubled,
about 1 hour.
Bake at 350° for 30-35 minutes or until golden brown. Remove from

2 of 2

Rustic Rye Bread (continued)

Directions (continued)

pan to wire rack to cool. Yield: 2 loaves (12 slices each).

Nutrition Facts: 1 slice equals 104 calories, 2 g fat (trace saturated fat), 0 cholesterol, 298 mg sodium, 21 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchange: 1 starch.