Cheesy Rye Bread Recipe
Cheesy Rye Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Cheddar cheese is a flavorful addition to these country-style loaves. It's a fun change from plain rye bread.
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 40 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 40 min.

Ingredients

  • 1-3/4 cups water
  • 1/2 cup cornmeal
  • 2 teaspoons salt
  • 1/4 cup butter, cubed
  • 1/2 cup molasses
  • 2 tablespoons active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 cups rye flour
  • 3 cups all-purpose flour
  • 8 ounces cheddar cheese, cut into 1/4-inch cubes
  • Additional cornmeal

Directions

In a saucepan over medium heat, bring water, cornmeal and salt to a boil; stir until thickened. Remove from the heat; stir in butter and molasses. Cool to room temperature.
In a large bowl, dissolve yeast in warm water. Add the cornmeal mixture, rye flour and 1 cup all purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch the dough down. Turn onto a floured surface; knead cheese cubes into the dough. Divide into three portions; shape each portion into a 5-in. round loaf.
Sprinkle greased baking sheets with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Store in the refrigerator. Yield: 3 loaves (6 slices each).
Originally published as Cheesy Rye Bread in Country Extra March 2005, p49

Nutritional Facts

1 slice: 231 calories, 7g fat (4g saturated fat), 20mg cholesterol, 371mg sodium, 35g carbohydrate (7g sugars, 3g fiber), 7g protein.

  • 1-3/4 cups water
  • 1/2 cup cornmeal
  • 2 teaspoons salt
  • 1/4 cup butter, cubed
  • 1/2 cup molasses
  • 2 tablespoons active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 cups rye flour
  • 3 cups all-purpose flour
  • 8 ounces cheddar cheese, cut into 1/4-inch cubes
  • Additional cornmeal
  1. In a saucepan over medium heat, bring water, cornmeal and salt to a boil; stir until thickened. Remove from the heat; stir in butter and molasses. Cool to room temperature.
  2. In a large bowl, dissolve yeast in warm water. Add the cornmeal mixture, rye flour and 1 cup all purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough.
  3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  4. Punch the dough down. Turn onto a floured surface; knead cheese cubes into the dough. Divide into three portions; shape each portion into a 5-in. round loaf.
  5. Sprinkle greased baking sheets with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour.
  6. Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Store in the refrigerator. Yield: 3 loaves (6 slices each).
Originally published as Cheesy Rye Bread in Country Extra March 2005, p49

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