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German Rye Bread

SUBMITTED BY: Mary Ann Bonk PHOTO BY: Jessica B

"'We like this homemade rye so much that I seldom buy bread anymore,' writes May Ann Bonk of New Berlin, Wisconsin. 'For the past 10 years, I've made this bread for our church bake sales and it always goes quickly.'"
RECIPE RATING:
The reviewer gave this recipe 15 stars. This recipe average a 4.9 star rating.
Read Reviews (15)
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  1 Hr

SERVINGS

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Servings
 

INGREDIENTS

  • 1 (.25 ounce) package active dry yeast
  • 4 cups warm water (110 degrees to 115 degrees F), divided
  • 2 cups rye flour
  • 6 tablespoons sugar
  • 2 tablespoons caraway seeds
  • 2 teaspoons salt
  • 7 cups all-purpose flour
  • 2 teaspoons cornmeal
  • TOPPING:
  • 1 egg, lightly beaten
  • 4 teaspoons caraway seed

DIRECTIONS

  1. In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Cover loosely with a clean kitchen towel. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Cover and let rest for 15 minutes.
  2. Divide dough into four portions. Cover and let rest for 15 minutes. Shape into four round loaves, about 6 in. each. Coat two baking sheets with nonstick cooking spray; sprinkle each with 1 teaspoon cornmeal. Place loaves on pans. Cover and let rise until doubled, about 45 minutes.
  3. With a sharp knife, make several slashes across the top of each loaf. Brush with egg. Sprinkle each loaf with 1 teaspoon caraway seeds. Bake at 400 degrees F for 30-35 minutes, rotating pans after 15 minutes, or until browned. Cool on wire racks.

FOOTNOTE

  • Nutritional Analysis: One slice equals 136 calories, 1 g fat (trace saturated fat), 7 mg cholesterol, 150 mg sodium, 29 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2008 by cake gourmet
Look no further! This is the one you want. Soft bread and great crust. I did a couple things... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2008 by sandravanable
I finally found a German Rye Bread that is easy to make, tastes wonderful and doesn't use... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2007 by DJRUHF
This is really great tasting rye bread! It is not an overpowering rye flavor either. It is a... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 30, 2008 by Sam
very good but misleading. It actually takes about 5 hours to be ready. So plan your time wisely MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 18, 2008 by LynCocks
This is great bread even though I tweeked it a bit. I always use beer instead of water. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2008 by Jessica B
Loved this one. Left out the carraway seeds. Also used 3 cups of whole wheat flour with 4... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 3, 2008 by Woman Whisking
awesome recipe! I used a quicker method. I combined All of the water, sugar and yeast. allow... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 5, 2008 by lizochka
Very good recipe. I only made a half of the dough to try it out. Because I like to cook... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 20, 2007 by MARYPOELL
This recipe turned out very good. The flavor was just right. My daughter came over and took... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2007 by BREAD4LIFE