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Rye Bread

Savor the homemade flavor of freshly baked bread with your next meal. The flavor of rye and molasses make the effort worth it.

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  • prep time 30 min
  • total time 2 hr 45 min
  • ingredients 10
  • servings 22
 

Ingredients

2
pkg. active dry yeast
1
cup warm water
1
cup warm milk
1/2
cup molasses
1/4
cup shortening, melted
2
teaspoons salt
3
to 3 1/2 cups all-purpose flour
3
cups medium rye flour
1
tablespoon water
1
egg yolk

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LOCATION

Steps

  • 1 In small bowl, dissolve yeast in 1 cup warm water (105 to 115°F.). In large bowl, combine warm milk (105 to 115°F.), molasses, shortening and salt; blend well. Stir in dissolved yeast. Add 2 cups all-purpose flour; blend at low speed until moistened. Beat 3 minutes at medium speed.
  • 2 By hand, stir in 3 cups rye flour and an additional 3/4 to 1 cup all-purpose flour until dough pulls cleanly away from sides of bowl.
  • 3 On floured surface, knead in remaining 1/4 to 1/2 cup all-purpose flour until dough is smooth and elastic, about 5 minutes.
  • 4 Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
  • 5 Grease 2 cookie sheets. Punch down dough several times to remove all air bubbles. Divide dough into 2 parts; shape into balls. Shape dough into two 12-inch oblong loaves; round ends. Place on greased cookie sheets.
  • 6 With sharp knife, make four 1/4-inch deep diagonal slashes on top of each loaf. Cover; let rise in warm place until doubled in size, 20 to 30 minutes.
  • 7 Heat oven to 350°F. Uncover dough. In small bowl, combine 1 tablespoon water and egg yolk; beat well. Brush over loaves. Bake at 350°F. for 35 to 45 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheets; cool on wire racks.
  • 1 In small bowl, dissolve yeast in 1 cup warm water (105 to 115°F.). In large bowl, combine warm milk (105 to 115°F.), molasses, shortening and salt; blend well. Stir in dissolved yeast. Add 2 cups all-purpose flour; blend at low speed until moistened. Beat 3 minutes at medium speed.
  • 2 By hand, stir in 3 cups rye flour and an additional 3/4 to 1 cup all-purpose flour until dough pulls cleanly away from sides of bowl.
  • 3 On floured surface, knead in remaining 1/4 to 1/2 cup all-purpose flour until dough is smooth and elastic, about 5 minutes.
  • 4 Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
  • 5 Grease 2 cookie sheets. Punch down dough several times to remove all air bubbles. Divide dough into 2 parts; shape into balls. Shape dough into two 12-inch oblong loaves; round ends. Place on greased cookie sheets.
  • 6 With sharp knife, make four 1/4-inch deep diagonal slashes on top of each loaf. Cover; let rise in warm place until doubled in size, 20 to 30 minutes.
  • 7 Heat oven to 350°F. Uncover dough. In small bowl, combine 1 tablespoon water and egg yolk; beat well. Brush over loaves. Bake at 350°F. for 35 to 45 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheets; cool on wire racks.

EXPERT TIPS

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Expert Tips

Because rye flour contains less gluten (protein) than all-purpose flour, it yields a loaf with a denser texture. For this bread, 1 to 2 tablespoons of caraway seed can be stirred into the dough, if you wish.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
90
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
0g,
0%
),
Cholesterol
5mg
5%;
Sodium
100mg
100%;
Total Carbohydrate
16g
16%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.