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
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Total Time
Prep: 40 min. + rising Bake: 20 min. + cooling -
Makes
3 loaves (12 slices each)
Reviews
I had to add quite a bit more flour than the recipe called for but it turned out perfect!
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!
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.
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?
I made this bread today and though it has a great texture, I did find it too sweet
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....
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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.
this recipe is so easy to make and it is absolutely delicious. I did bake it 10 mins. longer than what was called for.
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.