Rye Bread – a delicious recipe with potato flakes, water, cold water, yeast, salt, oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Mix potato flakes and hot water.
2
Add cold water.
3
Add yeast, salt, oil, and molasses.
4
Add rye graham flour.
5
Mix well.
6
Add 2 c. white flour.
7
Mix well.
8
Add remaining 2 c. white flour. Spread about 1 c. flour on pastry sheet.
9
Knead dough.
10
If sticky, add more flour.
11
Knead until smooth.
12
Oil mixing bowl.
13
Place smooth side of dough on bottom.
14
Then turn dough over.
15
Let stand covered (in bowl) in sink filled with hot water, about 1 hour or until rises in center.
16
Place on pastry sheet.
17
Cut into 3 equal pieces.
18
Place in greased loaf pans.
19
Let rise with pans in water, for 1/2 hour.
20
Bake at 350 for 1 hour.
21
Brush top with butter.
1837
kcal
Calories
12
g
Fat
370
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 c. potato flakes, 2 c. hot tap water, 2 c. cold water, 2 pkg. yeast, 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.
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