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Cheesy Rye Bread

 Cheesy Rye Bread
Cheddar cheese is a flavorful addition to these country-style loaves. It's a fun change from plain rye bread.
18 ServingsPrep: 25 min. + rising Bake: 40 min.


  • 1-3/4 cups water
  • 1/2 cup cornmeal
  • 2 teaspoons salt
  • 1/4 cup butter, cubed
  • 1/2 cup molasses
  • 2 tablespoons active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 cups rye flour
  • 3 cups all-purpose flour
  • 8 ounces cheddar cheese, cut into 1/4-inch cubes
  • Additional cornmeal


  • In a saucepan over medium heat, bring water, cornmeal and salt to a
  • boil; stir until thickened. Remove from the heat; stir in butter and
  • molasses. Cool to room temperature.
  • In a large bowl, dissolve yeast in warm water. Add the cornmeal
  • mixture, rye flour and 1 cup all purpose flour; beat until smooth.
  • Stir in enough remaining all-purpose flour to form a stiff dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  • Punch the dough down. Turn onto a floured surface; knead cheese cubes

2 of 2

Cheesy Rye Bread (continued)

Directions (continued)

  • into the dough. Divide into three portions; shape each portion into
  • a 5-in. round loaf.
  • Sprinkle greased baking sheets with cornmeal. Place loaves on
  • prepared pans. Cover and let rise until doubled, about 1 hour.
  • Bake at 350° for 40-45 minutes or until golden brown. Remove from
  • pans to wire racks to cool. Store in the refrigerator. Yield: 3
  • loaves (6 slices each).
Nutritional Facts: 1 serving (1 slice) equals 231 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 371 mg sodium, 35 g carbohydrate, 3 g fiber, 7 g protein.