• 24servings
  • 50minutes
  • 104calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B6
MineralsSelenium, Zinc, Natrium, Chromium, Potassium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 1-3/4 cups warm water (110 to 115 ), divided

  3. 1/4 cup packed brown sugar

  4. 1/4 cup light molasses

  5. 3 tablespoons caraway seeds

  6. 2 tablespoons canola oil

  7. 3 teaspoons salt

  8. 1-3/4 cups rye flour

  9. 3/4 cup whole wheat flour

  10. 1-3/4 to 2-1/4 cups all-purpose flour

Instructions Jump to Ingredients ↑

  1. Rustic Rye Bread Recipe photo by Taste of Home In a large bowl, dissolve yeast in 1/4 cup warm water. Add the brown sugar, molasses, caraway seeds, oil, salt and remaining water; mix well. Add the rye flour, whole wheat flour and 1-3/4 cups all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.

  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

  3. Punch dough down; shape into two round loaves. Place on a baking sheet coated with cooking spray. Cover and let rise until doubled, about 1 hour.

  4. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to wire rack to cool. Yield: 2 loaves (12 slices each).


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