Save on Pinterest

Blue-Ribbon Rye Bread

My kids once had a little bread business, selling homemade loaves to neighbors and other people in the community, including this rye that won best of show at our county fair. —Susanne Spicker, North Ogden, Utah
  • Total Time
    Prep: 40 min. + rising Bake: 20 min. + cooling
  • Makes
    3 loaves (12 slices each)

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 tablespoon sugar
  • 2-1/4 cups warm water (110° to 115°)
  • 1/4 cup packed brown sugar
  • 1/4 cup shortening
  • 1/4 cup molasses
  • 1 tablespoon caraway seeds
  • 1 teaspoon salt
  • 1 cup rye flour
  • 3-1/2 to 4 cups all-purpose flour

Directions

  • In a large bowl, dissolve yeast and sugar in warm water. Stir in the brown sugar, shortening, molasses, caraway seeds and salt. Add rye flour and 1-3/4 cups all-purpose flour; 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 the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; shape into three loaves. Place on greased baking sheets. Cover and let rise until doubled, about 1 hour.
  • Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts
1 slice: 81 calories, 2g fat (0 saturated fat), 0 cholesterol, 67mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Becky
    Dec 19, 2020

    I had to add quite a bit more flour than the recipe called for but it turned out perfect!

  • Jane
    Dec 4, 2020

    I am not a bread maker, I am a recipe follower. This loaf sounded good. I made the recipe as downloaded. After adding the four cups of flour I had a very loose dough - not possible to knead. Help!

  • Leatrice
    Mar 3, 2020

    Great tasting bread and nice, soft texture. A definite keeper! I did have to add quite a bit of extra flour as dough was too wet and wouldn't hold it's shape, so next time I'll start with 1 3/4 cups water. Baked loaves for 30 minutes. Thanks for sharing this wonderful recipe.

  • Susan
    Aug 12, 2019

    Would love to try this but any suggestions on a substitute for the molasses which I don't have on hand on do not particularly like the taste of?

  • janice
    Jul 28, 2018

    I made this bread today and though it has a great texture, I did find it too sweet

  • Marge
    Dec 21, 2017

    How can this be Rye bread w/o Rye flour? It sounds delicious and I will try it but I wouldn't call it Rye Bread....

  • kafaughn
    May 5, 2013

    No comment left

  • matteliz
    Dec 20, 2012

    This bread is delicious, sweet and soft, but it tastes of molasses instead of the expected rye tanginess. It's not bad, but it's not what you expect from a "rye" bread.

  • hooks35
    Feb 11, 2011

    this recipe is so easy to make and it is absolutely delicious. I did bake it 10 mins. longer than what was called for.

  • cariley
    Feb 5, 2011

    I've been baking breads for over 30 years and this is one of the best rye recipes I've ever tasted. It is just sweet enough, the texture is perfect and the round loaves I made were beautiful. I did bake it about 10 minutes longer than the recipe called for. Try it toasted with cheddar or swiss cheese.