Rye Bread

"We like this soft dark rye bread with soup or sauerkraut type of meals. Atthough this bread takes a while with three rises it makes four loaves and freezes great. Recipe source: Bon Appetit (March 1985)"
 
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Ready In:
5hrs
Ingredients:
9
Yields:
4 loaves
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ingredients

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directions

  • In a large bowl stir together the first six ingredients (water-fennel seed) until smooth to make the sponge. Cover bowl with plastic wrap and let rise for one hour or until doubled.
  • Stir down the sponge with a wooden spoon and add oil, salt and 3 cups of flour, stirring until combined and smooth.
  • Stir in remaining flour (1/2 cup at a time) until you have a soft dough.
  • Place dough onto a floured board and knead for 10 minutes or until dough is no longer sticky (you will need to add more flour as you knead the dough).
  • Grease a large bowl (or I use a large pot) and add dough, turning to grease all sides and then cover bowl (or pot) with plastic wrap. Let dough rise for 1 - 1 1/2 hours or until doubled. Punch down. Let rise until doubled (1 hour).
  • Grease baking sheets.
  • Put dough on floured board and knead dough for a minute or two and then divide dough into four pieces.
  • Working with one piece at a time, knead each piece into a round loaf and then place each round on a baking sheet. Cover with plastic wrap and let rise for one hour or until doubled. (Optional) With a sharp knife mark an "x" on top of each loaf.
  • Preheat oven to 350-degrees F.
  • Bake loaves for one hour or until done. To test for doneness tap loaves on bottom and if it sounds hollow loaves are done.

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Reviews

  1. i have stuggled with bread my whole life. this recipe WORKED! i loved it!
     
  2. Very good rye bread. I followed the recipe exactly except I used carroway seeds instead of fennel. I baked the bread in loaf pans and 1 hr. was perfect baking time. Thank you for posting this easy and delicious recipe.
     
  3. This bread is excellent. The only change I made was a little less molasses and I used caraway seeds instead of fennel seeds. This recipe is a keeper !
     
  4. While I admit this recipe is a long process, the end result is delicious. This is a great tasting, hearty bread. It cooked perfectly in one hour. Great recipe for when you're hanging around the house on a lazy weekend day. I'll make this again for sure. Thanks for posting this Ellie. My house smells so good right now too :)
     
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Tweaks

  1. This bread is excellent. The only change I made was a little less molasses and I used caraway seeds instead of fennel seeds. This recipe is a keeper !
     

RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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