Roggenbrot (Rye Bread)

"Oh my goodness - I'm reading some of these reviews and I just realised that Americans and British are used to that fluffy white bread - this is a GERMAN recipe - it IS A DENSE BREAD - THIS IS NOT A LIGHT & FLUFFY BREAD Please don't expect this to come out tasting like "Wonder bread" with Rye flavor. This is a recipe for TRUE, AUTHENTIC Rye bread - it's going to taste different from what you buy packaged in the store that was mass produced in a factory, please remember that. Just wanted to let everyone know before you invest money and time into this what to expect. Thanks!"
Roggenbrot (Rye Bread) created by Bayhill
Ready In:
3hrs 35mins




  • Dissolve yeast in warm water.
  • In a large bowl combine milk, sugar, and salt.
  • Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour.
  • Use a wooden spoon to mix in the remaining rye flour.
  • Add white flour by stirring until the dough is stiff enough to knead.
  • Knead 5 to 10 minutes, adding flour as needed.
  • If the dough sticks to your hands or the board add more flour.
  • Cover dough and let rise 1 1/2 hours or until double.
  • Punch down dough and divide to form 2 round loaves.
  • Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
  • Preheat oven to 375°F.
  • Bake for 30 to 35 minutes.
  • Makes 2 round loaves.

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  1. adopt a greyhound
    I made half the recipe and it turned out great. Loved the flavor with our corned beef sandwich. Will have it with breakfast also. Looking forward to making it again but with caraway seeds.
  2. Mumsie Meem
    This is absolutely wonderful! I was concerned making it ( bread is new for me) but I like rye bread, and I wanted to try making some. I am glad I chose this recipe. It was easy to prepare ( I cheated and used my stand mixer) and it smelled delicious from the get-go. I did not add the caraway, although I might try that next time. I wanted to experience the flavor, and I am glad I did. The texture is FABULOUS. I love the heartiness of this bread. I also must add that I took this bread for others to try and got many complements. Thank you for sharing!
  3. yellow_apple30
    Awesome! The only changes I made were adding 1 TBS of caraway seed and swapping the sugar for slightly less honey, which is all I had on hand. Wonderful! I don't like fluffy, cloud-like bread. Save that texture for white breads and rolls. When I want rye or whole grain, I want hearty. This bread perfectly fits the bill. My husband loves rye, so I make several different versions to change it up. This is the first rye I've made that I personally love and would probably take even over my favorite whole wheat. It also responded perfectly during prep--I didn't have to cross my fingers and hope the dough would raise properly. Thanks for posting such a great recipe!
  4. Granny Moses
    WOW! When you said dense I expected a rock but it had a great texture. It had body to it. The flavor was wunderbar! Like what we used to get in Germany. Only having 2 1/2 cups of rye flour I had to make the difference up with unbleached bread flour. I heeded another reviewer and used half the sugar. I also mixed all by hand. This is being served with a saurkraut soup to make a perfect supper on a damp, early spring night. I have to admit to cheating - I had to have a slice straight out of the oven. I know this bread will be one my hubby requests again and again. When I was first mixing the dough the molasses aroma reminded me of making gingerbread in my grandma's kitchen. Now that it is baked the house has such a wonderful aroma. All in all a wonderful baking and eating experience.
  5. Chef Marti Mae 37
    Has anyone tried this in a breadmachine? I would like to but not sure how it would work out. I like the dense true German breads. Marti Foley, AL



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