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German Rye Bread

Total Time

Prep: 30 min. + rising Bake: 30 min.

Makes

4 loaves (8 pieces each)

We like this homemade rye so much that I seldom buy bread anymore. I've made this bread for our church bake sales for years, and it always goes quickly. —May Ann Bonk, New Berlin, Wisconsin
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Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 4 cups warm water (110° to 115°), divided
  • 2 cups rye flour
  • 6 tablespoons sugar
  • 2 tablespoons caraway seeds
  • 2 teaspoons salt
  • 7 to 8 cups all-purpose flour
  • 2 teaspoons cornmeal
  • TOPPING:
  • 1 large egg, lightly beaten
  • 4 teaspoons caraway seeds

Directions

  1. In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Cover loosely with a clean kitchen towel. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Cover and let rest for 15 minutes.
  2. Divide dough into 4 portions. Cover and let rest for 15 minutes. Shape into 4 round loaves, about 6 in. each. Coat 2 baking sheets with cooking spray; sprinkle each with 1 teaspoon cornmeal. Place loaves on pans. Cover and let rise until doubled, about 45 minutes.
  3. With a sharp knife, make several slashes across the top of each loaf. Brush with egg. Sprinkle each loaf with 1 teaspoon caraway seeds. Bake at 400° until browned, 30-35 minutes, rotating pans after 15 minutes. Cool on wire racks.

Nutrition Facts

1 slice: 136 calories, 1g fat (0 saturated fat), 7mg cholesterol, 150mg sodium, 29g carbohydrate, 2g fiber), 4g protein.

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