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German Rye Bread Recipe

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"We like this homemade rye so much that I seldom buy bread anymore," writes May Ann Bonk of New Berlin, Wisconsin. "For the past 10 years, I've made this bread for our church bake sales and it always goes quickly."
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 4 cups warm water (110° to 115°), divided
  • 2 cups rye flour
  • 6 tablespoons sugar
  • 2 tablespoons caraway seeds
  • 2 teaspoons salt
  • 7 to 8 cups all-purpose flour
  • 2 teaspoons cornmeal
  • TOPPING:
  • 1 egg, lightly beaten
  • 4 teaspoons caraway seeds

Directions

In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Cover loosely with a clean kitchen towel. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Cover and let rest for 15 minutes.
Divide dough into four portions. Cover and let rest for 15 minutes. Shape into four round loaves, about 6 in. each. Coat two baking sheets with cooking spray; sprinkle each with 1 teaspoon cornmeal. Place loaves on pans. Cover and let rise until doubled, about 45 minutes.
With a sharp knife, make several slashes across the top of each loaf. Brush with egg. Sprinkle each loaf with 1 teaspoon caraway seeds. Bake at 400° for 30-35 minutes, rotating pans after 15 minutes, or until browned. Cool on wire racks. Yield: 4 loaves (8 slices each).
Originally published as German Rye Bread in Light & Tasty February/March 2002, p52

Nutritional Facts

1 slice: 136 calories, 1g fat (0 saturated fat), 7mg cholesterol, 150mg sodium, 29g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch.

  • 1 package (1/4 ounce) active dry yeast
  • 4 cups warm water (110° to 115°), divided
  • 2 cups rye flour
  • 6 tablespoons sugar
  • 2 tablespoons caraway seeds
  • 2 teaspoons salt
  • 7 to 8 cups all-purpose flour
  • 2 teaspoons cornmeal
  • TOPPING:
  • 1 egg, lightly beaten
  • 4 teaspoons caraway seeds
  1. In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Cover loosely with a clean kitchen towel. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Cover and let rest for 15 minutes.
  2. Divide dough into four portions. Cover and let rest for 15 minutes. Shape into four round loaves, about 6 in. each. Coat two baking sheets with cooking spray; sprinkle each with 1 teaspoon cornmeal. Place loaves on pans. Cover and let rise until doubled, about 45 minutes.
  3. With a sharp knife, make several slashes across the top of each loaf. Brush with egg. Sprinkle each loaf with 1 teaspoon caraway seeds. Bake at 400° for 30-35 minutes, rotating pans after 15 minutes, or until browned. Cool on wire racks. Yield: 4 loaves (8 slices each).
Originally published as German Rye Bread in Light & Tasty February/March 2002, p52

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Reviews forGerman Rye Bread

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MY REVIEW
jackson1usa User ID: 8658161 244290
Reviewed Feb. 22, 2016

"I tried it last week. I made it into two loaves and they came out GREAT !!!

Thanks"

MY REVIEW
daisylight User ID: 2099212 59018
Reviewed Sep. 15, 2010

"A little time consuming, but worth it! I halve the recipe and make a 9x5 loaf. I omit the egg wash, as it has a tendancy to make the bread stick to the pan. Produces a moist, dense bread, it's an excellent recipe!"

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