Dark and Sweet Rye Bread

Dark and Sweet Rye Bread

"A dark, slightly sweet bread."
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3 h 30 m servings 162 cals
Serving size has been adjusted!
Original recipe yields 30 servings


  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine water, oil, honey, raisins and 4 tablespoons brown sugar in blender. Liquefy.
  2. Soften yeast in warm water with remaining 1 tablespoon brown sugar.
  3. In large bowl sift together 1 cup all purpose flour, 2 cups wheat flour, 1 cup rye flour, powdered milk, and salt. Add honey and yeast mixtures. Beat at medium speed until smooth (2 minutes). Gradually stir in enough of the remaining flours to make soft dough that pulls away from the sides of the bowl. Turn out onto floured surface and knead until smooth and satiny (10-12 minutes). Place dough in lightly greased bowl and turn to grease surface. Cover and let rise until double (about 1-1/2 hours).
  4. Punch down and let rest 10 minutes. Divide into 4 round loaves and place on greased cookie sheets sprinkled w/cornmeal. Cover and let rise in warm place until doubled (1 hour).
  5. Bake in a preheated 375 degrees F (190 degrees C) oven for 30-35 minutes. Brush with melted butter and cool on racks.


Read all reviews 32
  1. 35 Ratings

Most helpful positive review

I also halved this recipe and made it in the bread machine...although I accidentally added an extra 2 T. of water...I think it turned out ok. Anyway, this is a fantastic bread with a small, den...

Most helpful critical review

Just ho-hum. There was not enough salt for the amount of bread that was made. It did not raise very much for me. I'll try other recipes.

Most helpful
Most positive
Least positive

I also halved this recipe and made it in the bread machine...although I accidentally added an extra 2 T. of water...I think it turned out ok. Anyway, this is a fantastic bread with a small, den...

I found this bread to be one of the best I have ever made. It makes wonderful toast and mine sliced beautifully for sandwiches, contrary to what another rater said (she probably did not knead th...

YUM!! I made this recipe in my bread machine by cutting the ingredients in 1/2 and changing the order around slightly... now it's just about the only one that I make!

A dense, hearty grain bread. Don't skimp on the kneading time, it is vital for the texture of the finshed loaf. I kneaded mine longer than the directions called for (about 20min), since the do...

I truely enjoyed this bread and so did my family and friends. A friend, who does not like raisins, loved it.

Not a "sandwich bread" as such. Definitely a bread to be served with a meal or savoured warmed, by itself, brushed with just a touch of butter, and served with a cup of steaming hot chocolate. M...

I made half the recipe into 3 mini loaves (in tinfoil loaf pans). I used 1/4 c. ground flax + 1/2 c. whole wheat flour in place of 3/4 c. of all purpose flour (using just 1/2 c. of all purpose)....

This is a pretty good bread. Next time I would bake at 350...the top got a bit too brown before the bread was done. The crumb wasn't as dark as I wanted. I might increase the raisins next tim...

Compact, dense bread with plenty of grain flavor. Can be sliced thin! This is a "keeper" recipe!

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