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German Rye Bread

SUBMITTED BY: MARBALET PHOTO BY: Tom S.

"Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut."
RECIPE RATING:
The reviewer gave this recipe 21 stars. This recipe average a 4.2 star rating.
Read Reviews (17)
Original recipe yield 2 loaves

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 (.25 ounce) packages active dry yeast
  • 1/2 cup warm water (110 degrees F/45 degrees C)
  • 1 1/2 cups lukewarm milk
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1/2 cup molasses
  • 2 tablespoons butter
  • 3 1/4 cups rye flour
  • 2 1/2 cups bread flour

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

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2003 by MAGGIE MCGUIRE
If you're looking for a great rye bread, this is not it. However, if you're looking for a... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2004 by KRUGAAN
I'm very sorry, but this recipe has nearly nothing in common with a german rye bread. For the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2003 by CLOUDSSUNRAIN
It has a nice color, and it smells really good when it's baking. It was also fairly easy to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2003 by SCRUFFY
Would be interested in knowing if this could be done in a Bread Machine? MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by LINDA MCLEAN
Yum! There's something so comforting knowing that you've just made your own bread. My yeast... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2005 by Randy Myers
My first rye bread. Turned out great and is the best rye I ever had. Made 2 medium sized... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 15, 2004 by MACKALLEN
Very nice rye loaf. You will get a workout when kneading this bread, but that's part of the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 16, 2003 by hellionsmom
This bread is truely fab! - I add caraway seed to the mix for that added touch of rye - I also... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2006 by Tom S.
The bread was easy to make and smelled good while baking; however I wish the recipe would have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2003 by NUTS4RYE
This is probably the best rye bread recipe I've tried. Very "European" in taste and texture,... MORE