Light Rye Bread

READY IN: 2hrs 35mins
Recipe by spreadnjoy

This is a very tasty Rye bread recipe that I found in a Kitchenaid forum. The flavor is full without being overpowering. I love the taste of caraway, so I always add a little more.

Top Review by Three Kids Make Me Crazy

I really like the texture of this, and the basic flavor is good, but as the others said it's a bit too sweet for sandwich bread. I used agave syrup rather than honey, which tends to be not quite as sweet, but I will still cut it in half next time. Otherwise, no complaints at all. Oh, one other note...I was too lazy to roll the dough and fold it back up, I just shaped it into a loaf old-school, and it came out just fine (in case anyone is feeling lazy like me lol). Thanks spreadnjoy!

Ingredients Nutrition

Directions

  1. Mix the honey and the warm water, add the yeast in stir until dissolved.
  2. In separate bowl mix together molasses, salt, butter, caraway, and boiling water. stir until dissolved together. Cool a few minutes till lukewarm.
  3. Add yeast mixture to the molasses mixture.
  4. Mix in rye flour and 1 cup all-purpose flour. Mix until well blended.
  5. Mix in remaining flour 1/2 cup at a time until dough is firm and sticks together.
  6. Knead 5-10 minutes until ball is smooth.
  7. Place in greased bowl, turning dough so that greased side is up. Cover with towel or cloth and let rise in warm place away from drafts about 1 hour or until double in bulk.
  8. Punch down and divide in half. Roll out one half with a rolling pin, then roll up dough tightly to form a loaf. Pinch under ends and place in greased loaf pan. Repeat for other half.
  9. Cover with cloth and let rise 35-60 minutes or until double in bulk.
  10. Bake 350 F for 30-45 minutes. Cover with foil last 15 minutes of baking if loves brown too fast. Loaves are done when they sound hollow when tapped. Rub butter over loaves as soon as removing from oven if desired.

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