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Rustic Rye Bread Recipe
Rustic Rye Bread Recipe photo by Taste of Home

Rustic Rye Bread Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min. + cooling
MAKES: 24 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-3/4 cups warm water (110° to 115°), divided
  • 1/4 cup packed brown sugar
  • 1/4 cup light molasses
  • 3 tablespoons caraway seeds
  • 2 tablespoons canola oil
  • 3 teaspoons salt
  • 1-3/4 cups rye flour
  • 3/4 cup whole wheat flour
  • 1-3/4 to 2-1/4 cups all-purpose flour

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: 1-1/2 starch.

Directions

  1. In a large bowl, dissolve yeast in 1/4 cup warm water. Add the brown sugar, molasses, caraway seeds, oil, salt and remaining water; mix well. Add the rye flour, whole wheat flour and 1-3/4 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough.
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; shape into two round loaves. Place on a baking sheet coated with cooking spray. Cover and let rise until doubled, about 1 hour.
  4. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to wire rack to cool. Yield: 2 loaves (12 slices each).
Originally published as Rustic Rye Bread in Healthy Cooking February/March 2010, p31

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: 1-1/2 starch.

Reviews for Rustic Rye Bread

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 22, 2011

Outstanding bread, easy to make, and always gone in a flash!

MY REVIEW
Reviewed Apr. 3, 2011

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.

MY REVIEW
Reviewed Mar. 14, 2011

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.

MY REVIEW
Reviewed Feb. 27, 2011

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.

MY REVIEW
Reviewed Feb. 25, 2011

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.

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