Total Time
2hrs 5mins
Prep 1 hr 30 mins
Cook 35 mins

I'm not a huge fan of strong-flavored rye bread, but this rye-white combination makes a delightful, beautiful loaf. I found this on a package of Fleischmann's yeast. Prep time includes rising time.

Ingredients Nutrition

  • 4 12-5 cups flour
  • 2 tablespoons sugar
  • 4 12 teaspoons yeast (2 pkgs)
  • 1 12 teaspoons salt
  • 1 14 cups water
  • 1 cup milk
  • 2 tablespoons butter
  • 2 tablespoons molasses
  • 3 cups medium rye flour


  1. In a large bowl, combine 2 1/2 cups white flour, sugar, yeast and salt.
  2. Heat water, milk and butter till very warm.
  3. Add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally.
  4. Beat 2 minutes at high speed.
  5. Remove half of the batter to a separate bowl.
  6. Into one bowl, stir enough white flour to make a soft dough.
  7. Into the second bowl, stir molasses and enough rye flour to make a soft dough.
  8. Separately knead each dough till smooth, about 5 minutes.
  9. Cover each dough, let rest 10-20 minutes.
  10. Divide each dough in half; roll each into a 7 x 14 inch rectangle.
  11. Place one dark rectangle on top of each white rectangle.
  12. Roll up tightly, jelly-roll fasion; pinch seams to seal.
  13. Place loaves, seam side down, in two greased loaf pans (I used my baking stone).
  14. Cover, let rise 60 minutes (less if using rapid rise yeast).
  15. Bake at 375 for 25-35 minutes or till done.
  16. Remove from pans and cool on wire racks.


Most Helpful

This is a beautiful two loves and they are being rapidly consumed (alas!) by DH and I. These are pretty and I was really surprised how splitting the doughs didn't add _that much_ extra effort, though it certainly is more effort that throwing all ingredients in a bread machine. But, to be honest, this just didn't have enough rye flavor for me. I cannot conscience knocking off stars for that but if you are looking for a flavorful rye loaf, this might not be it. I even put a bit of caraway in it and it's still just not very rye-ey except when you get a bit of caraway.

MollyJ January 16, 2011

I haven't made bread in ages, and I was so pleased to have this bread turn out so well! Beautiful bread, and delicious! Thank you Patti!

Sharon123 April 09, 2008

Wow! My bread looked better than the picture and tasted great. I was only able to work in about 2 cups of flour instead of 3 cups. I had no problems splitting the dough (I measured it in a measuring cup). I will make this again when I really want to impress people!

Ty's Kitchen February 12, 2008

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