German Rye Bread Recipe -
German Rye Bread Recipe

German Rye Bread

Recipe by  

"Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings


  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 More Reviews

Most Helpful Positive Review
Nov 05, 2004

I'm very sorry, but this recipe has nearly nothing in common with a german rye bread. For the traditional german bread you need nothing but flour, water and salt.

Most Helpful Critical Review
Nov 03, 2003

If you're looking for a great rye bread, this is not it. However, if you're looking for a wonderful molasses bread, try this. I felt the abundance of molasses and the absence of caraway detracted from any rye flavor that was meant to be.The rye flavor was definitely missing. This recipe will produce a heavy dense tasty loaf of molasses bread. I was disappointed because I was looking for a flavorful rye.NOTE TO SCRUFFY: Just halve this recipe and you can do it in your bread machine. Its better if you take the loaf out of the machine after the second rise and shape it into a round. Bake at 375 degrees for 33-35 minutes.

Apr 11, 2003

Would be interested in knowing if this could be done in a Bread Machine?

Mar 04, 2010

The bread was easy to make and smelled good while baking; however I wish the recipe would have included what kind of molasses to use. I've never used molasses in anything before. I used Blackstrap (because I had it sitting on the shelf) and it produced a very dark loaf with a dull appearance and somewhat bitter taste. The inside texture is nice, but it was a bit too moist at the prescribed bake time. I'm a novice at bread making, but I'm going to try this recipe again with light or medium mollasses, and/or corn syrup. I'll also work on the outside appearance to get a sheen on it. We'll see what happens. I did try this recipe again using light corn syrup. The result was a slightly sweeter taste and much lighter color as shown in the picture. I sprayed a heavy mist of water onto the loaf from the beginning of the bake cycle to about half way through to abtain a sheen on the crust. Additionally, I extended the bake time about 10 minutes to improve the internal texture.

Apr 11, 2003

It has a nice color, and it smells really good when it's baking. It was also fairly easy to make, as homemade bread goes. I would definitely try it again sometime.

Sep 03, 2005

My first rye bread. Turned out great and is the best rye I ever had. Made 2 medium sized round loaves.

Jul 23, 2003

Yum! There's something so comforting knowing that you've just made your own bread. My yeast may not have been fresh, as my dough didn't rise, however, it didn't seem to affect the taste at all. I added about a quarter cup of honey to the dough along with some caraway seeds. Before baking, I brushed the tops of the bread with egg white and sprinkled on more caraway. This was wonderful Holly and thanks!

Feb 15, 2004

Very nice rye loaf. You will get a workout when kneading this bread, but that's part of the fun, isn't it? I put caraway seeds on top, but I wish I had mixed them into the dough. I recommend letting this rise 3 hours on the first rise and at least two hours in the bread pan.


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  • Calories
  • 144 kcal
  • 7%
  • Carbohydrates
  • 28.5 g
  • 9%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 1.7 g
  • 3%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 113 mg
  • 5%

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

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