Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Light (Seedless) Rye Bread Recipe
    Lost? Site Map

    Light (Seedless) Rye Bread

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    1 hrs 50 mins

    25 mins

    Dee514's Note:

    This is one of 2 rye bread recipes I posted in answer to a request for a "marbled rye" bread. My suggestion for making the "marbled rye" is to knead the dark rye dough (German Dark Rye Bread) together with a light rye dough, before shaping the loaves. (Of course that will make 4 loaves, since each recipe makes 2 loaves).This recipe makes a delicious light (seedless) rye bread! (110 minute prep time includes rising time).

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Combine lukewarm water, sugar and yeast and let proof for 10 minutes.
    2. 2
      In mixing bowl, combine buttermilk, melted margarine, brown sugar, salt and yeast mixture.
    3. 3
      Add rye flour and mix well.
    4. 4
      Add white flour until dough is stiff enough to be turned onto floured board.
    5. 5
      Knead for 10 minutes, place in greased bowl, cover and let rise until doubled (about 35-40 minutes).
    6. 6
      **Punch dough down.
    7. 7
      Form into 2 round or oblong loaves on cookie sheet, cover and let rise until doubled (about 45-55 minutes).
    8. 8
      Bake at 400°F for 25 minutes.
    9. 9
      Remove from baking sheets and cool on racks.
    10. 10
      **Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately (according to the recipes), then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
    11. 11
      Proceed with the recipe as stated.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on February 17, 2013


      This was totally wonderful. We all loved it. Ate too much bread this week. I had no buttermilk so used 1 tbsp vinegar with the milk. Worked great

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 15, 2008


      I used it to make a marble rye, and it was fabulous!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 11, 2008


      This was okay. It was a little too sweet and not quite as dense as we are looking for in a rye type bread.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Light (Seedless) Rye Bread

    Serving Size: 1 (1453 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1677.4
    Calories from Fat 262
    Total Fat 29.1 g
    Saturated Fat 16.2 g
    Cholesterol 68.3 mg
    Sodium 2706.0 mg
    Total Carbohydrate 309.7 g
    Dietary Fiber 22.9 g
    Sugars 39.1 g
    Protein 44.0 g

    Ideas from


    Over 475,000 Recipes Network of Sites