German Rye Bread recipe

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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

Nutrition Info

143.9 calories
carbohydrate: 28.5 g
cholesterol: 3.8 mg
fat: 1.7 g
fiber: 2.5 g
protein: 3.6 g
saturatedFat: 0.9 g
servingSize: -
sodium: 113.5 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Dissolve yeast in warm water.

  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. 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. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.

  5. Cover dough and let rise 1 to 1 1/2 hours or until double.

  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. Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.

Recipe Yield

2 loaves

Recipe Note

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

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