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

    Rye Swirl Bread. Photo by Sharon123

    1/2 Photos of Rye Swirl Bread

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    1 hr 30 mins

    35 mins

    pattikay in L.A.'s Note:

    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.

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    Units: US | Metric

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


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

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on January 16, 2011


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 09, 2008


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 12, 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!

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

    Read All Reviews (6)


    Nutritional Facts for Rye Swirl Bread

    Serving Size: 1 (1528 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1878.5
    Calories from Fat 196
    Total Fat 21.8 g
    Saturated Fat 10.8 g
    Cholesterol 47.6 mg
    Sodium 1910.7 mg
    Total Carbohydrate 369.8 g
    Dietary Fiber 31.8 g
    Sugars 26.0 g
    Protein 50.9 g

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