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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
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Nutritional 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.
Originally published as Rustic Rye Bread in Healthy Cooking February/March 2010, p31
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Reviewed on Nov. 22, 2011 by dlhawver
Outstanding bread, easy to make, and always gone in a flash!
Reviewed on Apr. 03, 2011 by catwood05143
This bread is excellent! I've made it in a bread machine on dough cycle. I've made it into a loaf in an extra large loaf pan. I've also used full flavored molasses when I didn't have light molasses. Everyone that's tasted it has loved it.
Reviewed on Mar. 14, 2011 by Ms Connie
Made this recipe yesterday for thr first time. I love it!! It did take 1 1/2 hours for the first rise. I didn't have light molasses so I used honey. The bread is moist, texture is excellent. This will be my rye bread recipe from now on.
Reviewed on Feb. 27, 2011 by incntrygrl
Where can I find rye flour? I've looked in all 13 stores here in town and no one has it. I want to try this receipe because it looks like one that I loved in Sweden.
Reviewed on Feb. 25, 2011 by RobbieGration
I love making bread and this recipe looks awesome. fyi gutpyle . . . 1 package of yeast is 2 and 1/4 teaspoons of yeast. I think this would be excellent made on the dough cycle of a bread machine and then baked as described in the recipe.
Reviewed on Feb. 25, 2011 by gutpyle
I haven't made this yet but I'm going to. I want to make this in a Breadmaker. I have Bread Machine yeast in a jar. How many teaspoons or tablespoons would I need for this recipe???????? Please help! You can even email me with your answer- Tom, - gofish1117@sbcglobal.net Thanks, please hurry I love a good Rye Bread!!!!!!!
Reviewed on Feb. 24, 2011 by dmgiblin
couple of questions...is Rye flour easily purchased? Not sure I've eve seen it in my local supermarket. Also, could this be baked on a stone? Thanks in advance.
Reviewed on Feb. 24, 2011 by mccawsuzanne@hotmail.com
Can this recipe be altered to be used in a bread machine? I love Rye bread and this on e sounds great..
Reviewed on Dec. 01, 2010 by danielleylee
My husband says this is the best bread recipe we have ever made and trust me we have baked a great number of breads. We made this exactly as recipe states.
Reviewed on Nov. 27, 2010 by Kerry Amundson
I just made this recipe and next time will leave out the caraway seeds. I only used 2 T. this time but don't think it needs any (and besides my husband doesn't like them). I mixed everything by hand in the large mixing bowl and then put the dough hook on when I added the remaining flour (which was only 1/2 cup). I did NOT knead by hand but let the dough hook work for about two minutes then just left the dough covered in the bowl and put into the microwave with a pitcher of very hot water (to proof). Baked on parchment paper for 35 minutes and it turned out great! Thanks for sharing your recipe!
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