Rye Bread Recipe – Eats Now

Name: Rye Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. brown sugar; 1/2 c. light molasses (gold label); 4 Tbsp. shortening; 4 tsp. salt; 3 3/4 c. hot water; 2 c. medium rye flour; 2 (1/4 oz.) pkg. dry yeast; 1/2 c. warm water; 2 Tbsp. caraway seed; 6 c. white flour (more if needed)

Servings: persons

1/2 c. brown sugar
1/2 c. light molasses (gold label)
4 Tbsp. shortening
4 tsp. salt
3 3/4 c. hot water
2 c. medium rye flour
2 (1/4 oz.) pkg. dry yeast
1/2 c. warm water
2 Tbsp. caraway seed
6 c. white flour (more if needed)

1
Mix brown sugar, molasses, salt and hot water together in large bowl.
2
Cool until warm (110u00b0 to 115u00b0).
3
Meanwhile, dissolve yeast in warm water.
4
Add rye flour to liquid; beat well.
5
Add yeast and caraway seed; mix well.
6
Add white flour to make a medium soft dough.
7
Knead until smooth and elastic, adding more white flour, if needed, about 10 minutes.
8
Cover and let rise until double in bulk (about 1 hour).
9
Punch down and let rise again (about 30 minutes).
10
Punch down again and cut into 5 pieces. Shape into round loaves.
11
Place on opposite ends of greased cookie sheets.
12
Cover.
13
Let rise until double again, about 1 hour. Preheat oven to 350u00b0.
14
Bake in center of oven for 45 to 50 minutes.
15
Brush with melted butter.
16
5 loaves.

1861

kcal

Calories

Fat

394

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 1/2 c. brown sugar, 1/2 c. light molasses (gold label), 4 Tbsp. shortening, 4 tsp. salt, 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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