German Rye Bread29 Reviews
“Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut.” - by MARBALET
Original recipe yields 2 loaves
- Dissolve yeast in warm water.
- 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.
- Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
- Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
- Cover dough and let rise 1 to 1 1/2 hours or until double.
- 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.
- Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.
Amount Per Serving (24 total)
- 144 cal
- 1.7 g
- 28.5 g
Based on a 2,000 calorie diet
Reviews (29)Rate This Recipe
"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. ..." See more"
"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 detracted from..." See more any rye flavor that was meant to be.The rye flavor was definitely missing. This recipe will produce a heavy dense tasty loaf of molasses bread. I was disappointed because I was looking for a flavorful rye.NOTE TO SCRUFFY: Just halve this recipe and you can do it in your bread machine. Its better if you take the loaf out of the machine after the second rise and shape it into a round. Bake at 375 degrees for 33-35 minutes."
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