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Blue-Ribbon Rye Bread Recipe

Blue-Ribbon Rye Bread Recipe

“My older sister and brother once had a little bread business, selling mom’s homemade loaves to neighbors and other people in the community, including this rye that won best of show at our county fair," says daughter Libby Spicker.
TOTAL TIME: Prep: 40 min. + rising Bake: 20 min. + cooling YIELD:36 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. Punch dough down; shape into three loaves. Place on greased baking sheets. Cover and let rise until doubled, about 1 hour.
  • 4. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (12 slices each).

Nutritional 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.

Reviews for Blue-Ribbon Rye Bread

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[email protected] User ID: 77962 181214
Reviewed 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 User ID: 5817386 192294
Reviewed 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 User ID: 3871073 192275
Reviewed 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."

cbd9167 User ID: 623995 192274
Reviewed Nov. 27, 2010

"The first attempt at this bread was below average. The second time I used this recipe I only used 1 3/4 cups water and extended bake time 5-8 minutes. I probably will not try this one again."

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