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Rye Bread

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  • Prep 30 min
  • Total 2 hr 45 min
  • Ingredients 10
  • Servings 22
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Savor the homemade flavor of freshly baked bread with your next meal. The flavor of rye and molasses make the effort worth it.
Updated May 14, 2010
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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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.

Nutrition Information

90 Calories, 2g Total Fat, 2g Protein, 16g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories
90
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
5mg
2%
Sodium
100mg
4%
Total Carbohydrate
16g
5%
Dietary Fiber
1g
4%
Sugars
3g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
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.
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