Stuffed Rye Bread Recipe

Name: Stuffed Rye Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package yeast; 3/4 cup warm water; 2 tablespoons molasses; 2 tablespoons sugar; 1 1/2 teaspoons salt; 1 tablespoon shortening soft; 1 1/4 cups rye flour; 1 1/2 cups white flour; 1/4 teaspoon caraway seeds ; optional; 8 slices bacon fried and crumbled; onions 2 med., chopped and fried; 6 ounces sharp cheddar cheese shredded

Servings: persons

1 package yeast
3/4 cup warm water
2 tablespoons molasses
2 tablespoons sugar
1 1/2 teaspoons salt
1 tablespoon shortening soft
1 1/4 cups rye flour
1 1/2 cups white flour
1/4 teaspoon caraway seeds ; optional
8 slices bacon fried and crumbled
onions 2 med., chopped and fried
6 ounces sharp cheddar cheese shredded

1
Dissolve yeast in warm water. Stir in molasses, sugar, salt, and shortening. Add rye flour. Stir until smooth. Stir in white flour and caraway seeds. Turn out on floured surface and knead until smooth and no longer sticky. Place dough in greased glass bowl and let rise until double. Prepare filling. Fry bacon and onions.
2
Roll dough on floured surface to 24 x 9 inch rectangle. Sprinkle with bacon, onions, and cheese. Roll in jelly roll fashion. Form ring and seal ends. Place sealed edge down on greased tin. Cut wedges (outside of circle to 3/4 way to inside circle). Cover and let rise until double.
3
Bake at 375 degrees for 25-30 minutes.

825

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 1 package yeast, 3/4 cup warm water, 2 tablespoons molasses, 2 tablespoons sugar, and more.

Yes, Stuffed Rye Bread falls under the Meat & Poultry 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.

Stuffed Rye Bread

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