Recipe By MARBALET
Rating
Published Mar 16th
Prep - Cook - Additional - Ready In -
Servings 2 loaves Calories 143.9

Nothing smells better than home-baked bread–this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut.

Recipe Ingredients

  • 2 (.25 ounce) packages active dry yeast
  • ½ cup warm water (110 degrees F/45 degrees C)
  • 1 ½ cups lukewarm milk
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • ½ cup molasses
  • 2 tablespoons butter
  • 3 ¼ cups rye flour
  • 2 ½ cups bread flour

Cooking Directions

  1. 1 Dissolve yeast in warm water.
  2. 2 In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
  3. 3 Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
  4. 4 Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
  5. 5 Cover dough and let rise 1 to 1 1/2 hours or until double.
  6. 6 Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
  7. 7 Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.

Nutrition Facts

  • Calories 143.9
  • Carbohydrate 28.5 g
  • Cholesterol 3.8 mg
  • Fat 1.7 g
  • Fiber 2.5 g
  • Protein 3.6 g
  • Saturated Fat 0.9 g
  • Sodium 113.5 mg
  • Sugar 5.7 g

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Reviews

  1. The bread was easy to make and smelled good while baking; however I wish the recipe would have included what kind of molasses to use. I've never used molasses in anything before. I used Blackstrap (because I had it sitting on the shelf) and it produced a very dark loaf with a dull appearance and - Read more ...
  2. My first rye bread. Turned out great and is the best rye I ever had. Made 2 medium sized round loaves.
  3. I'm very sorry but this recipe has nearly nothing in common with a german rye bread. For the traditional german bread you need nothing but flour water and salt.
  4. Very nice rye loaf. You will get a workout when kneading this bread but that's part of the fun isn't it? I put caraway seeds on top but I wish I had mixed them into the dough. I recommend letting this rise 3 hours on the first rise and at least two hours in the - Read more ...
  5. If you're looking for a great rye bread this is not it. However if you're looking for a wonderful molasses bread try this. I felt the abundance of molasses and the absence of caraway detracted from any rye flavor that was meant to be.The rye flavor was definitely missing. This recipe will produce a heavy - Read more ...
  6. Yum! There's something so comforting knowing that you've just made your own bread. My yeast may not have been fresh as my dough didn't rise however it didn't seem to affect the taste at all. I added about a quarter cup of honey to the dough along with some caraway seeds. Before baking I brushed - Read more ...
  7. This bread is truely fab! - I add caraway seed to the mix for that added touch of rye - I also add a little more rye flour for a denser bread.
  8. Would be interested in knowing if this could be done in a Bread Machine?
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