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Sweet Rye Bread

 Sweet Rye Bread
This bread has a slightly sweet flavor for a nice change of pace from the traditional rye. It's also wonderful toasted.
64 ServingsPrep: 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 King Arthur Unbleached 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 8-in. x 4-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.

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Sweet Rye Bread (continued)

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