Dark and Sweet Rye Bread Recipe - Allrecipes.com
Dark and Sweet Rye Bread Recipe
  • READY IN 3+ hrs

Dark and Sweet Rye Bread

Recipe by  

"A dark, slightly sweet bread."

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Ingredients Edit and Save

Original recipe makes 4 small round loaves Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    3 hrs 30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2006

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, dense crumb. It kind of tastes like squaw bread but it definitely doesn't look like it (not as dark as I'm used to). Still gets 5 stars b/c it's good. I made it in the bread machine on the wheat setting, medium crust, 2# setting and it was a little dark. Next time I'll try the 1.5# setting and light crust.

Most Helpful Critical Review
Oct 05, 2004

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.


35 Ratings

Dec 30, 2003

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 the dough enough, which will make it crumbly). I like to leave the raisins a little speckled in the bread - too much processing and they disappear. The sweetness causes the top to become a bit dark, but otherwise I love this bread! It slices well and makes wonderful toast.

Sep 13, 2005

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!

Jan 26, 2009

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 dough was so sticky at the start. I didn't add any extra flour, just coated my hands a few times, and kneaded some more! Next time I make this, I will add more raisins, their flavor was very subtle.

Jul 10, 2003

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

Jul 10, 2003

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. My kids first thought it was cake (though it is defintely not a traditional cake texture). We had to make second batch just have some left for ourselves. Marvelous bread. One of our family favorites & we make lots of different kinds of breads.

Mar 21, 2004

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). I let the dough rise for well over 2 hours on the first rise and about 2 hours in the loaf pans for the second rise. The loaves rose well, and they taste terrific. I can taste the sweetness of the raisins and the honey, and the bread is really soft (but pretty dense). I really like this recipe, but I think it should be noted that the name is pretty offensive and should probably be changed.


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  • Calories
  • 162 kcal
  • 8%
  • Carbohydrates
  • 28.3 g
  • 9%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 216 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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