Total Time
5hrs
Prep 4 hrs
Cook 1 hr

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)

Ingredients Nutrition

Directions

  1. 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.
  2. Stir down the sponge with a wooden spoon and add oil, salt and 3 cups of flour, stirring until combined and smooth.
  3. Stir in remaining flour (1/2 cup at a time) until you have a soft dough.
  4. 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).
  5. 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).
  6. Grease baking sheets.
  7. Put dough on floured board and knead dough for a minute or two and then divide dough into four pieces.
  8. 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.
  9. Preheat oven to 350-degrees F.
  10. Bake loaves for one hour or until done. To test for doneness tap loaves on bottom and if it sounds hollow loaves are done.

Reviews

(4)
Most Helpful

i have stuggled with bread my whole life. this recipe WORKED! i loved it!

debbie h. January 01, 2011

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.

dna414 February 05, 2007

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 !

HappyCooker in Pennsylvania February 25, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a