Sweet Rye Bread Recipe

5 1 1
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Sweet Rye Bread Recipe

Read Reviews
5 1 1
Publisher Photo
This bread has a slightly sweet flavor for a nice change of pace from the traditional rye. It's also wonderful toasted.
Recommended: Fish Fry Recipes
MAKES:
64 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 40 min.
MAKES:
64 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 40 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 3-1/3 cups warm water (110° to 115°), divided
  • 1/2 cup evaporated milk
  • 1/2 cup butter, melted
  • 2/3 cup packed brown sugar
  • 1/2 cup dark corn syrup
  • 3 tablespoons molasses
  • 1-1/2 teaspoons salt
  • 3 cups rye flour
  • 9 to 10 cups all-purpose flour
  • Melted butter

Directions

In a large bowl, dissolve yeast in 2 cups water; let stand for 15 minutes. Add milk, butter, sugar, corn syrup, molasses, salt and remaining water. Stir in rye flour. Gradually add enough all-purpose flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 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 hour. Punch dough down. Shape into four loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 325° for 40-45 minutes. Remove from pans to cool on wire racks. Brush with melted butter. Yield: 4 loaves.
Originally published as Sweet Rye Bread in Country Woman Christmas 1996, p17

Nutritional Facts

1 slice: 115 calories, 2g fat (1g saturated fat), 4mg cholesterol, 77mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 2g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 3-1/3 cups warm water (110° to 115°), divided
  • 1/2 cup evaporated milk
  • 1/2 cup butter, melted
  • 2/3 cup packed brown sugar
  • 1/2 cup dark corn syrup
  • 3 tablespoons molasses
  • 1-1/2 teaspoons salt
  • 3 cups rye flour
  • 9 to 10 cups all-purpose flour
  • Melted butter
  1. In a large bowl, dissolve yeast in 2 cups water; let stand for 15 minutes. Add milk, butter, sugar, corn syrup, molasses, salt and remaining water. Stir in rye flour. Gradually add enough all-purpose flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 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 hour. Punch dough down. Shape into four loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 325° for 40-45 minutes. Remove from pans to cool on wire racks. Brush with melted butter. Yield: 4 loaves.
Originally published as Sweet Rye Bread in Country Woman Christmas 1996, p17

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jcwestmoreland User ID: 5327151 43634
Reviewed Jan. 22, 2012

"This bread had a great taste to it even though I had to use light corn syrup instead of dark because I had no dark on hand. I also used 4 cups of rye flour and then just cut back on white flour. It was very tasty."

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