Rye Bread Recipe – Eats Now

Name: Rye Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 pkg. active dry yeast; 1 1/2 c. warm water; 3 Tbsp. sugar, divided; 1/4 c. honey; 2 1/2 c. rye flour; finely grated rind of 1 small orange (optional); corn meal; 2 Tbsp. softened margarine or shortening; 1/2 c. molasses; 2 tsp. salt; 2 to 3 c. all-purpose flour

Servings: persons

2 pkg. active dry yeast
1 1/2 c. warm water
3 Tbsp. sugar, divided
1/4 c. honey
2 1/2 c. rye flour
finely grated rind of 1 small orange (optional)
corn meal
2 Tbsp. softened margarine or shortening
1/2 c. molasses
2 tsp. salt
2 to 3 c. all-purpose flour

1
In large mixing bowl, dissolve yeast in warm water with 1 tablespoon sugar.
2
Blend in molasses, honey, 2 tablespoons sugar, shortening, salt and orange rind.
3
Stir in rye flour and mix until smooth.
4
Add enough white flour to handle easily.
5
Place on floured board and knead until smooth and elastic.
6
Place in greased bowl, turning so all sides will be greased.
7
Cover with cloth and place in warm, draft free place to rise until double in size (about 1 to 1 1/2 hours).
8
Return to board and shape into two loaves.
9
Place on lightly greased cookie sheet sprinkled with corn meal.
10
Cover with warm, damp cloth and let rise about 1 hour.
11
Preheat oven to 375u00b0. Bake 30 to 40 minutes or until brown.
12
Makes two loaves.

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 11 ingredients. The key ingredients include: 2 pkg. active dry yeast, 1 1/2 c. warm water, 3 Tbsp. sugar, divided, 1/4 c. honey, and more.

Yes, 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.

Rye Bread

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