3.81 of 34

German Rye Bread

Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut.
Servings24

Ingredients

  • 2 (.25 ounce) packages active dry yeast
  • 1/2 cup warm water (110 degrees F/45 degrees C)
  • 1 1/2 cups lukewarm milk
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1/2 cup molasses
  • 2 tablespoons butter
  • 3 1/4 cups rye flour
  • 2 1/2 cups bread flour

Steps

  1. 1Dissolve yeast in warm water.
  2. 2In 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. 3Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
  4. 4Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
  5. 5Cover dough and let rise 1 to 1 1/2 hours or until double.
  6. 6Punch 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. 7Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.
Share!
Similar Recipes
4.49 of 76

Rye Beer Bread

Beer and rye complement each other well in this robust light bread, each bringing out the unique flavors of the other. Be sure to use a quality beer to ensure a good result.
4.54 of 37

Swedish Rye Bread I

This is a sweet, hearty rye, with molasses and brown sugar. Bread flour contributes to its lighter texture.
4.16 of 50

New York Rye Bread

A nice traditional New York Rye bread made much easier by using the bread machine.