German Rye Bread

German Rye Bread

31
MARBALET 45

"Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut."

Ingredients

{{adjustedServings}} servings 144 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Dissolve yeast in warm water.
  2. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
  3. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
  4. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
  5. Cover dough and let rise 1 to 1 1/2 hours or until double.
  6. Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
  7. Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.
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Reviews

31
  1. 39 Ratings

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I'm very sorry, but this recipe has nearly nothing in common with a german rye bread. For the traditional german bread you need nothing but flour, water and salt.

If you're looking for a great rye bread, this is not it. However, if you're looking for a wonderful molasses bread, try this. I felt the abundance of molasses and the absence of caraway detracte...

Would be interested in knowing if this could be done in a Bread Machine?