German Rye Bread Recipe

Name: German Rye Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 package (1/4 ounce) active dry yeast; 4 cups warm water (110u00b0 to 115u00b0), divided; 2 cups rye flour; 6 tablespoons sugar; 2 tablespoons caraway seeds; 2 teaspoons salt; 7 to 8 cups all-purpose flour; 2 teaspoons cornmeal; 1 egg, lightly beaten; 4 teaspoons caraway seeds

Servings: persons

1 package (1/4 ounce) active dry yeast
4 cups warm water (110u00b0 to 115u00b0), divided
2 cups rye flour
6 tablespoons sugar
2 tablespoons caraway seeds
2 teaspoons salt
7 to 8 cups all-purpose flour
2 teaspoons cornmeal
1 egg, lightly beaten
4 teaspoons caraway seeds

1
In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Cover loosely with a clean kitchen towel. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Cover and let rest for 15 minutes.
2
Divide dough into four portions. Cover and let rest for 15 minutes. Shape into four round loaves, about 6 in. each. Coat two
3
with cooking spray; sprinkle each with 1 teaspoon cornmeal. Place loaves on pans. Cover and let rise until doubled, about 45 minutes.
4
With a sharp knife, make several slashes across the top of each loaf. Brush with egg. Sprinkle each loaf with 1 teaspoon caraway seeds. Bake at 400u00b0 for 30-35 minutes, rotating pans after 15 minutes, or until browned. Cool on wire racks.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 package (1/4 ounce) active dry yeast, 4 cups warm water (110u00b0 to 115u00b0), divided, 2 cups rye flour, 6 tablespoons sugar, and more.

Yes, German Rye Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

German Rye Bread

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