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    You are in: Home / Recipes / Rye Bread Recipe
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    Rye Bread

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    4 hrs

    1 hr

    ellie_'s Note:

    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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    Units: US | Metric


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

    Ratings & Reviews:

    • on January 01, 2011

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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 05, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2006


      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 !

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

    Read All Reviews (4)


    Nutritional Facts for Rye Bread

    Serving Size: 1 (2529 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1399.9
    Calories from Fat 68
    Total Fat 7.6 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 1780.1 mg
    Total Carbohydrate 297.0 g
    Dietary Fiber 19.2 g
    Sugars 38.0 g
    Protein 34.5 g

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