Healthy Rye Bread

"Ymmm, I love Rye bread. Makes a great soup bowl to serve guests or eat on your own. Goes great with chili's or stew. From "The Best of Silver Hills Delicious Vegetarian Cuisine" Cookbook. Update: When we made the rye bread (picture to the right) we added an extra cup or two of flour while kneading to make it a little lighter. It was really nice for us, but many like their rye bread heavier in which case you'll want to follow the directions without adding extra flour. Tasted terrific! Enjoy!"
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by Enjolinfam photo by Enjolinfam
photo by Enjolinfam photo by Enjolinfam
Ready In:
2hrs 30mins
2 medium sized round loaves




  • Mix first six ingredients together in a large bowl and let cool until molasses mixture is just warm.
  • Dissolve yeast and brown sugar in 1/2 cup warm water and add to molasses mixture.
  • Stir in unbleached white flour and whole wheat flour until dough is soft enough to knead. Knead briskly 5 to 10 minutes.
  • Let rise approximately 30 minutes and then divide mixture into 2 round loaves.
  • Place both loaves on a vegetable oil-sprayed cookie sheet and let rise 20 minutes.
  • Bake for 1 hour in a preheated oven at 375 degrees F.
  • Allow bread to cool before slicing. Serve warm.

Questions & Replies

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  1. Christian G.
    Looks very good! And healthy. Ive made a Danish style rye bread here at
  2. jdts wife
    We had the St. Patrick's day dinner today; corned beef, cabbage, potatoes, carrots, etc. I was excited to have homemade rye bread to go along with everything, but this was not the recipe I was looking for, way too sweet, I even used a little less molasses than called for because that was all I had left in the bottle. The rye flavor was almost non-existent, I used at least 1/4 a cup of caraway seeds but that did not help. DH was happy to have homeade bread but agreed that the slight rye & caraway flavors did not go with the sweetness. It rose nicely, but the texture was very dense. I will keep looking for the right recipe.
  3. caitlinyoga
    Delicious, hearty bread... I placed a shallow pan of water on the bottom of the oven, and brushed the loaves with water a few times to make the crust extra hard. I also left out the caraway seeds (though I'm sure it would be great with them also). This bread is EXCELLENT fresh from the oven with butter, or cheese.. This will definitely be a staple!
  4. Kitchen Witch Steph
    My husband absolutely adored this bread (BIG smile on his face which is rare)....and it was such a breeze to prepare. No kidding! I followed the directions to a tee, used all but one cup of the flour. Great ingredients. Smelled so good while it was baking. Color was so beautifully dark when it came out. This was gone in a jiffy. I will end up making this on a regular basis. Bravo! Used it to make Recipe #34510. Made for ZWT4.
  5. CraftScout
    This is a thick hearty bread. the VERY short rise times gave me pause as I made this, but it rose to a lovely height in the oven. I think the next time I make this I will slash the tops of the loaves so that thy don't end up looking quite so much like mushrooms. *grins* The darkness really only comes during the baking process (it looked like a light gingerbread going in the oven). I decided to leave out the caraway seeds, because my family is a little burnt out on caraway right now, and the bread is fine without it. It is a very sturdy bread, and doesn't necessarily taste amazing on it's own, but the thought of a pile of pastrami and swiss cheese on that bread made us all start drooling! Thank you for posting, made for ZWT4.



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