3 hrs 50 mins
3 hrs 30 mins
This recipe for rye bread makes a medium-sized, heavy loaf. It is great served with butter, mustard, and cold meats. It's also delicious when toasted in the morning, and spread with lashings of butter and honey. Mmmm!
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Units: US | Metric
- 1Place wholewheat flour, rye flour, rolled rye, salt and caraway seeds (if used) in a bowl. Make a well in center.
- 2Add the remaining ingredients to the well.
- 3Mix all ingredients initially with a wooden spoon, until roughly mixed.
- 4If mixture seems too dry, add a little more water/beer.
- 5Kneed the mixture for 10 minutes, until smooth and elastic, adding a little more flour from time to time if the mixture is too sticky.
- 6Form dough into a ball, and cover the mixing bowl with plastic wrap or a damp teatowel.
- 7Leave to prove for 2 hours.
- 8After 2 hours, preheat oven to 200°C.
- 9Take the cover off the mixing bowl. Punch the dough down in the center.
- 10Lightly oil a baking tray or loaf tin and dust with flour.
- 11Shape dough into desired form (e.g. freeform oblong shape, or in square loaf tin, etc).
- 12Leave alone until nearly doubled in size.
- 13Place in hot oven for 45 minutes to 1 hour, depending on how crusty you like it.
- 14The loaf should be cooked when it gives a hollow sound when tapped.
- 15Allow to cool before serving - it is usually better the day after baking.
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Nutritional Facts for Delicious German Rye Bread
Serving Size: 1 (960 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1937.9
- Calories from Fat 322
- Total Fat 35.7 g
- Saturated Fat 5.4 g
- Cholesterol 0.0 mg
- Sodium 4695.1 mg
- Total Carbohydrate 370.1 g
- Dietary Fiber 58.8 g
- Sugars 24.7 g
- Protein 58.9 g
The following items or measurements are not included: