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Old-World Rye Bread

 Old-World Rye Bread
Rye and caraway lend to this bread's wonderful flavor, while the surprise ingredient of baking cocoa gives it a rich, dark color. I sometimes stir in a cup each of raisins and walnuts.
24 ServingsPrep: 25 min. + rising Bake: 35 min. + cooling


  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 1/2 cup molasses
  • 6 tablespoons butter, softened
  • 2 cups rye flour
  • 1/4 cup Baking Cocoa
    Gear up for holiday baking ALDI is helping you bake up more holiday sweets with our baking cocoa.
  • 2 tablespoons caraway seeds
  • 2 teaspoons salt
  • 3-1/2 to 4 cups all-purpose flour
  • Cornmeal


  • In a large bowl, dissolve yeast in warm water. Beat in the molasses,
  • butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose
  • flour 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 dough down. Turn onto a lightly floured surface; divide in
  • half. Shape each piece into a loaf, about 10 in. long. Grease two
  • baking sheets and sprinkle with cornmeal. Place loaves on prepared

2 of 2

Old-World Rye Bread (continued)

Directions (continued)

  • pans. Cover and let rise until doubled, about 1 hour.
  • Bake at 350° for 35-40 minutes or until bread sounds hollow when
  • tapped. Remove from pans to wire racks to cool. Yield: 2 loaves
  • (12 slices each).
Nutritional Facts: 1 slice equals (calculated without cornmeal) 146 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 229 mg sodium, 26 g carbohydrate, 2 g fiber, 3 g protein.