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German Rye Bread

Rated as 4.52 out of 5 Stars

"'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.'"
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1 h servings
Original recipe yields 32 servings


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  1. 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.
  2. 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.
  3. 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.


  • 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.


Read all reviews 59
  1. 67 Ratings

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Most helpful positive review

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 hou...

Most helpful critical review

very good but misleading. It actually takes about 5 hours to be ready. So plan your time wisely

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Most positive
Least positive

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 hou...

I have been baking bread for some years now, and have tried many recipes. This one is just one of the all time best.I have a wondermill and milled the rye flour fresh, I stuck with the ingredien...

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...

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 sh...

I really liked this bread, but did make a couple of changes. Increased the rye flour by 1 cup and decreased the wheat flour by 1 cup. Plus made it the standard way, by proofing the yeast in the ...

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...

I finally found a German Rye Bread that is easy to make, tastes wonderful and doesn't use molasses!

good stuff. i halved the recipe and kneaded in 2T of instant coffee dissoved in 2 T of water to half the dough to make a marbled rye effect.

I wouldn't call this a German bread but it sure is a wonderful bread. Much like most American breads this bread is pretty sweet. I think I may cut back on the sugar next time. Something I read o...