Rustic Rye Bread
Total TimePrep: 25 min. + rising Bake: 30 min. + cooling
Makes2 loaves (12 slices each)
- 1 package (1/4 ounce) active dry yeast
- 1-3/4 cups warm water (110° to 115°), divided
- 1/4 cup packed brown sugar
- 1/4 cup light molasses
- 3 tablespoons caraway seeds
- 2 tablespoons canola oil
- 1 tablespoon salt
- 1-3/4 cups rye flour
- 3/4 cup whole wheat flour
- 2-1/2 to 3 cups all-purpose flour
- In a large bowl, dissolve yeast in 1/4 cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough.
- Turn dough onto a floured surface; knead until smooth and elastic, 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 1-1/2 hours.
- Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours. Preheat oven to 350°.
- Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.
Nutrition Facts1 slice: 118 calories, 2g fat (0 saturated fat), 0 cholesterol, 298mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 3g protein.
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Mar 10, 2018
So - nice rye flavor,nice, crisp crust and soft interior texture. The only thing bringing to four stars was that it's a bit too sweet for our tastes. I hesitated about putting the full amount of sweeteners in & wish I had followed my instincts. I would make this again, but reduce the sweeteners. Now, I did modify this to make it more of a whole-grain bread. I increased the whole wheat flour to 2 1/4 cups, added a 1/4 cup of vital wheat gluten, and used about 3/4 cup of AP flour to bring it to the right consistency. I add these notes in case there are others, like me, who like to minimize the use of white flour. It came out fantastic! Rose nicely and looks very pretty.To answer the question about it not being two full loaves - if you are using standard loaf pans, that is correct. A standard loaf of bread usually uses 3 cups of flour; the total flour in this is about 5. I put mine in bannetons & baked them on a stone, and it made two nice-sized but smaller than average loaves.
Oct 9, 2017
I just finished mixing ingredients together and it looks like to me, it's only going to make one loaf and not two. Anyone else have this problem?
Mar 3, 2015
This bread is easy and tasty. it came out perfect and is worth the effort.
Nov 22, 2011
Outstanding bread, easy to make, and always gone in a flash!
Apr 3, 2011
This bread is excellent! I've made it in a bread machine on dough cycle. I've made it into a loaf in an extra large loaf pan. I've also used full flavored molasses when I didn't have light molasses. Everyone that's tasted it has loved it.
Mar 14, 2011
Made this recipe yesterday for thr first time. I love it!! It did take 1 1/2 hours for the first rise. I didn't have light molasses so I used honey. The bread is moist, texture is excellent. This will be my rye bread recipe from now on.
Feb 27, 2011
Where can I find rye flour? I've looked in all 13 stores here in town and no one has it. I want to try this receipe because it looks like one that I loved in Sweden.
Feb 25, 2011
I love making bread and this recipe looks awesome. fyi gutpyle . . . 1 package of yeast is 2 and 1/4 teaspoons of yeast. I think this would be excellent made on the dough cycle of a bread machine and then baked as described in the recipe.
Feb 25, 2011
I haven't made this yet but I'm going to. I want to make this in a Breadmaker. I have Bread Machine yeast in a jar. How many teaspoons or tablespoons would I need for this recipe???????? Please help! You can even email me with your answer- Tom, - [email protected] Thanks, please hurry I love a good Rye Bread!!!!!!!
Feb 24, 2011
couple of questions...is Rye flour easily purchased? Not sure I've eve seen it in my local supermarket. Also, could this be baked on a stone? Thanks in advance.