Rye Bread Recipe

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Rye Bread

St. Patrick’s Day is a holiday I always look forward to! Why you might wonder??? #1. I love the color green and it’s a day where I can dress myself in this awesome color from head to toe and not get any weird looks! #2. Reuben’s—cornbeef, sauerkraut & Swiss cheese—traditional holiday fare in my house! #3. Rye Bread!!! This goes hand in hand with #2—you can’t make Reuben’s without rye bread and it’s one of my all-time favorites! If you’re a fan of this delectable sandwich on St. Patty’s Day then take the time now to learn to make the bread that makes it shine and all your friends will be “green” with envy come March 17th!!!

Rye Bread Recipe
 
Author:
Recipe type: Bread
Ingredients
  • ¾ cup warm water (105-110 degrees F)
  • ¼ cup honey
  • 4 ½ tsp active dry yeast
  • ¼ cup dark molasses
  • 2 tsp salt
  • 2 tablespoons unsalted butter or margarine
  • 2 tbsp caraway seeds
  • 1 cup boiling water
  • 2 cups dark rye flour
  • 3 ½ -4 cups all-purpose flour
Instructions
  1. In a small bowl mix together the warm water & honey, then add they yeast and stir until dissolved; set aside to proof.
  2. In the bowl of a stand mixer carefully mix together the molasses, salt, butter, caraway seeds & boiling water and stir until dissolved; set aside to cool until lukewarm.
  3. Once cooled add yeast mixture to the molasses mixture.
  4. Add rye flour and 1 cup of all-purpose flour and mix on speed 2 until well blended.
  5. Add remaining flour ½ cup at a time until dough is firm and sticks together.
  6. Continue kneading on speed 2 for 8-10 minutes until the dough forms a large smooth ball on the bread hook.
  7. Remove dough from bread hook, shape into a ball, place in a large greased bowl, turning to coat all sides, cover and set aside to rise in a warm place free from draft for 1 hour or until doubled in bulk.
  8. Punch down dough and roll out on a flat lightly greased solid surface. Be sure to roll out all air bubbles as you roll into a long rectangle. Starting at one end roll up dough tightly into a loaf. Pinch ends and seams closed along ends and underneath. Place in a greased 9x5 loaf pan.
  9. Set aside to rise in a warm place free from draft for 45-60 minutes or until doubled in bulk.
  10. Bake at 350 degrees F for 30-45 minutes. The bread will have a hollow sound when tapped if it is finished baking and will appear to have a nice deep brown color.
  11. Rub with butter upon removal if desired.
  12. Cool.
  13. Serve & enjoy!

 

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Ashley is a happily married stay at home mom to a beautiful little girl and a little boy. Ashley and her husband come from a small town and enjoy the simple pleasures in life, like GREAT FOOD. They love to try out new recipes and experiment in the kitchen together, but also enjoy reading, painting and photography.

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