This hearty German-style rye bread combines the earthy depth of unsifted rye flour with the sweetness of molasses and a touch of butter. The result is a dense, moist loaf with a complex flavor profile that pairs beautifully with soups, stews, or simply buttered for breakfast. The use of both rye and bread flour ensures the bread has enough structure to hold its shape while maintaining that traditional rye texture. It is perfect for making sandwiches, serving alongside main courses, or enjoying fresh from the oven. This recipe is straightforward and rewarding, offering a homemade quality that store-bought loaves simply cannot match.
Rye Bread
Description
This hearty German-style rye bread combines the earthy depth of unsifted rye flour with the sweetness of molasses and a touch of butter. The result is a dense, moist loaf with a complex flavor profile that pairs beautifully with soups, stews, or simply buttered for breakfast. The use of both rye and bread flour ensures the bread has enough structure to hold its shape while maintaining that traditional rye texture. It is perfect for making sandwiches, serving alongside main courses, or enjoying fresh from the oven. This recipe is straightforward and rewarding, offering a homemade quality that store-bought loaves simply cannot match.Ingredients
Directions
-
Dissolve active dry yeast in warm water (110-120 degrees) and let stand until foamy, about 5-10 minutes.
-
In a large mixing bowl, combine lukewarm milk, sugar, and salt.
-
Using a mixer, beat in molasses, melted butter, yeast mixture, and 1 cup of rye flour until smooth.
-
Switch to a wooden spoon or dough hook and mix in the remaining 2 1/4 cups of rye flour.
-
Gradually add bread flour, stirring until the dough becomes stiff enough to knead by hand.
-
Turn dough out onto a floured surface and knead for 5 to 10 minutes, adding more flour if necessary until smooth and elastic.
-
Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
-
Punch down the dough and divide into two equal portions. Shape each portion into a round loaf.
-
Place loaves on a greased baking sheet, cover, and let rise again for about 1 1/2 hours, or until doubled.
-
Preheat oven to 375 degrees F (190 degrees C).
-
Bake loaves for 30 to 35 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
-
Remove from oven and cool on a wire rack before slicing.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 3292.8kcal
- % Daily Value *
- Total Fat 24.4g38%
- Saturated Fat 10.6g53%
- Cholesterol 35.9mg12%
- Sodium 10564.4mg441%
- Total Carbohydrate 678.2g227%
- Dietary Fiber 24.7g99%
- Sugars 80.3g
- Protein 96.1g193%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled bread in a plastic bag or bread box at room temperature for up to 3 days. For longer storage, slice and freeze the bread for up to 3 months.
Ingredient Tip: "B Sugar" and "B Butter" in the original recipe likely refer to standard granulated sugar and unsalted butter. Ensure butter is melted before adding to the wet ingredients.
Kneading: Rye flour has less gluten than wheat flour, so the dough may feel stickier. Do not add excessive bread flour, or the loaf will become too dense. Knead just until smooth.
Doneness Test: To ensure the bread is fully baked, insert an instant-read thermometer into the center; it should read at least 190 degrees F (88 degrees C).
