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Light Rye Sandwich Loaves

 Light Rye Sandwich Loaves
I'll sometimes shape half of the dough into a round loaf, hollow it out after baking and fill it with dip for parties.
32 ServingsPrep: 20 min. + rising Bake: 30 min. + cooling


  • 4 to 4-1/2 cups all-purpose flour
  • 2-1/2 cups rye flour
  • 1/3 cup packed brown sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 tablespoon grated orange peel
  • 2 teaspoons salt
  • 1/2 teaspoon fennel seed or aniseed, crushed
  • 2-1/4 cups water
  • 1/4 cup shortening
  • 1-1/2 teaspoons molasses
  • Cornmeal
  • Melted butter


  • In a large bowl, combine 2 cups all-purpose flour, rye flour, brown
  • sugar, yeast, orange peel, salt and fennel seed. In a saucepan, heat
  • the water, shortening and molasses to 120°-130°. Add to dry
  • ingredients; 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 top.
  • Cover and let rise in a warm place until doubled, about 1-1/4 hours.
  • Punch dough down. Turn onto a lightly floured surface; divide in

2 of 2

Light Rye Sandwich Loaves (continued)

Directions (continued)

  • half. Shape into loaves. Grease two 8-in. x 4-in. loaf pans and
  • sprinkle with cornmeal. Place loaves in prepared pans. Cover and let
  • rise until doubled, about 45 minutes.
  • With a sharp knife, make three shallow slashes across the top of each
  • loaf. Bake at 375° for 30-35 minutes or until golden brown.
  • Remove from pans to wire racks. Brush with melted butter. Cool.
  • Yield: 2 loaves.
Editor's Note: Bread may also be shaped into two round loaves. Place loaves on two baking sheets that have been greased and sprinkle with cornmeal.
Nutritional Facts: 1 serving (1 slice) equals 109 calories, 2 g fat (trace saturated fat), 0 cholesterol, 149 mg sodium, 21 g carbohydrate, 2 g fiber, 2 g protein.