Whole Wheat Rye Bread Recipe Recipe

Name: Whole Wheat Rye Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp. salt; 3 tbsp. sugar; 2/3 c. dry lowfat milk; 2 1/2 c. water; 2 pkg. yeast; 3 tbsp. shortening; 2 1/2 tbsp. white Karo syrup; 2 1/2 tbsp. molasses; 1 c. whole wheat flour; 1 c. rye flour; 4 1/2 c. white flour

Servings: persons

1 tbsp. salt
3 tbsp. sugar
2/3 c. dry lowfat milk
2 1/2 c. water
2 pkg. yeast
3 tbsp. shortening
2 1/2 tbsp. white Karo syrup
2 1/2 tbsp. molasses
1 c. whole wheat flour
1 c. rye flour
4 1/2 c. white flour

1
Soften yeast in hot (105 degree) water.
2
Add in all ingredients except flour and mix well.
3
Add in whole wheat and rye flour and stir well.
4
Add in white flour till can't stir in.
5
Knead in sufficient flour till smooth and satiny, about 10 min at least.
6
Round up in greased bowl and let rise in hot place.
7
Punch down and put into 2 greased 9x5x3 inch loaf pans.
8
Let rise again till double.
9
Bake at 350 degrees for 30 min and then at 325 degrees for 20 more min or possibly till dark brown and hollow-sounding.

1473

kcal

Calories

Fat

307

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 11 ingredients. The key ingredients include: 1 tbsp. salt, 3 tbsp. sugar, 2/3 c. dry lowfat milk, 2 1/2 c. water, and more.

Yes, Whole Wheat Rye Bread Recipe 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.

Whole Wheat Rye Bread Recipe

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