Rustic Rye Bread Recipe

4.5 13 13
Rustic Rye Bread Recipe
Rustic Rye Bread Recipe photo by Taste of Home
Publisher Photo

Rustic Rye Bread Recipe

Read Reviews
4.5 13 13
Publisher Photo
This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. —Holly Wade, Harrisonburg, Virginia
Featured In: Fish Fry Recipes
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 30 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 30 min. + cooling

Ingredients

  • 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

Directions

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, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; 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. Yield: 2 loaves (12 slices each).
Editor's Note: For caraway topping, brush loaves with an egg white beaten lightly with water before baking; sprinkle with caraway seeds.
Originally published as Rustic Rye Bread in Healthy Cooking February/March 2010, p31

Nutritional Facts

1 slice: 118 calories, 2g fat (0 saturated fat), 0 cholesterol, 298mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 3g protein.

  • 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
  1. 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.
  2. Turn dough 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 with plastic wrap; let rise in a warm place until doubled, about 1-1/2 hours.
  3. 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°.
  4. Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool. Yield: 2 loaves (12 slices each).
Editor's Note: For caraway topping, brush loaves with an egg white beaten lightly with water before baking; sprinkle with caraway seeds.
Originally published as Rustic Rye Bread in Healthy Cooking February/March 2010, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRustic Rye Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
flybaby42 User ID: 7820092 276084
Reviewed 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?"

MY REVIEW
serel User ID: 5344755 221869
Reviewed Mar. 3, 2015

"This bread is easy and tasty. it came out perfect and is worth the effort."

MY REVIEW
dlhawver User ID: 2590088 170813
Reviewed Nov. 22, 2011

"Outstanding bread, easy to make, and always gone in a flash!"

MY REVIEW
catwood05143 User ID: 5681079 174701
Reviewed 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."

MY REVIEW
Ms Connie User ID: 5734525 186012
Reviewed 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."

MY REVIEW
incntrygrl User ID: 5555435 105564
Reviewed 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."

MY REVIEW
RobbieGration User ID: 4857929 145844
Reviewed 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."

MY REVIEW
tomswit User ID: 494802 169273
Reviewed 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!!!!!!!"

MY REVIEW
dmgiblin User ID: 2150746 128198
Reviewed 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."

MY REVIEW
[email protected] User ID: 1330184 145843
Reviewed Feb. 24, 2011

"Can this recipe be altered to be used in a bread machine? I love Rye bread and this on e sounds great.."

Loading Image