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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:
Read Reviews
(15)
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PREP TIME
30 Min
COOK TIME
30 Min
READY IN
1 Hr
SERVINGS
(
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)
Servings
US
METRIC
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
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DIRECTIONS
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.
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.
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
Reviewed on Feb. 24, 2008 by
cake gourmet
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cake gourmet
Feb. 24, 2008
Look no further! This is the one you want. Soft bread and great crust. I did a couple things different. I added 4 teasp. wheat gluten and I cut the recipe in half. I also did not add egg wash to top or the seeds on top, instead I dusted it with flour. Great with salami, and just as good toasted with butter. Rye is a favorite here and this is the only one I'll bake.
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5 users found this review helpful
Look no further! This is the one you want. Soft bread and great crust. I did a couple things...
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Reviewed on Feb. 11, 2008 by sandravanable
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sandravanable
Feb. 11, 2008
I finally found a German Rye Bread that is easy to make, tastes wonderful and doesn't use molasses!
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4 users found this review helpful
I finally found a German Rye Bread that is easy to make, tastes wonderful and doesn't use...
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Reviewed on Dec. 5, 2007 by
DJRUHF
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DJRUHF
Dec. 5, 2007
This is really great tasting rye bread! It is not an overpowering rye flavor either. It is a little time consuming, but definatlely worth it. I followed the recipe exact and did not change anything and it came out wonderfully. Thanks for a great recipe!
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4 users found this review helpful
This is really great tasting rye bread! It is not an overpowering rye flavor either. It is a...
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Reviewed on May 30, 2008 by Sam
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Sam
May 30, 2008
very good but misleading. It actually takes about 5 hours to be ready. So plan your time wisely
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3 users found this review helpful
very good but misleading. It actually takes about 5 hours to be ready. So plan your time wisely
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Reviewed on Aug. 18, 2008 by LynCocks
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LynCocks
Aug. 18, 2008
This is great bread even though I tweeked it a bit. I always use beer instead of water. I halved the recipe and used two cups of warm beer(microwave for one minute on power level 8). I do the dough setting in the bread machine and then half for two loaves and let rise again and bake in pans. This bread is sticky and I added about 1/2 cup more flower as it was climbing the bread machine and too sticky. Great bread and gone when it hits the table!
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2 users found this review helpful
This is great bread even though I tweeked it a bit. I always use beer instead of water. I...
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Reviewed on Jun. 22, 2008 by
Jessica B
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Jessica B
Jun. 22, 2008
Loved this one. Left out the carraway seeds. Also used 3 cups of whole wheat flour with 4 cups of bread flour (instead of 7 cups all purpose). Brushed with butter after baking. I used the shorter baking method another reviewer mentioned. Made two beautiful loafs. I'm baking all of our bread now to avoid rising food prices (and high fructose corn syrup!) and I'll be baking this one often.
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2 users found this review helpful
Loved this one. Left out the carraway seeds. Also used 3 cups of whole wheat flour with 4...
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Reviewed on Jun. 3, 2008 by
Woman Whisking
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Woman Whisking
Jun. 3, 2008
awesome recipe! I used a quicker method. I combined All of the water, sugar and yeast. allow to proof (10 minutes). Add salt, caraway seeds, both flours. Allow to rise in warm spot for 1 hour. divide dough into 4 sections. shape into rustic loaves, rise for 30 minutes and bake.
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2 users found this review helpful
awesome recipe! I used a quicker method. I combined All of the water, sugar and yeast. allow...
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Reviewed on Apr. 5, 2008 by
lizochka
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lizochka
Apr. 5, 2008
Very good recipe. I only made a half of the dough to try it out. Because I like to cook healthy, I used half of the whole wheat flour instead of 1/2 of white one. I also made small oblong dinner rolls since my family loves the crust.
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1 user found this review helpful
Very good recipe. I only made a half of the dough to try it out. Because I like to cook...
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Reviewed on Apr. 20, 2007 by MARYPOELL
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MARYPOELL
Apr. 20, 2007
This recipe turned out very good. The flavor was just right. My daughter came over and took 3 loaves home with her. She said it was the best.
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1 user found this review helpful
This recipe turned out very good. The flavor was just right. My daughter came over and took...
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Reviewed on Feb. 13, 2007 by BREAD4LIFE
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BREAD4LIFE
Feb. 13, 2007
Very good, I cut it in half and used barley malt extrac