Rye Bread Recipes

Category Rye
Breads made with this grain are distinctively flavored and nutritious. This page contains rye bread recipes.
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Solutions

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Ingredients:

  • 1 cup rye flour
  • 1/4 cup sugar
  • 1/2 cup molasses
  • 2 1/2 cups warm water
  • 1 pkg. yeast
  • 1/2 cup shortening
  • 1 Tbsp. salt
  • 6 cups white flour

Directions:

Combine rye flour and sugar in large bowl. Mix shortening, molasses, salt and warm water into first mixture. Add yeast; mix well. Add enough white flour to make a stiff dough. Knead 8-10 minutes and let rise. Knead 4-5 minutes. Make into 2 loaves and let rise in greased pans. Bake 1 hour at 325 degrees F.

By Robin from Washington, IA

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Ingredients

  • 2 1/2 cups warm water
  • 2 packages dry yeast
  • 2 Tbsp. lard, melted
  • 2 tsp. salt
  • 2 cups rye meal (not rye flour)
  • 1/4 cup sugar
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  • 4 1/2 cup white flour

Directions

Dissolve the yeast, in warm water, with the lard. Add the salt, rye meal, sugar and white flour. Knead together and let it rise for 2 hours. Put into 2 greased pans and let rise again. Bake at 400 degrees F for 10 minutes. Turn the oven down to 375 degrees F and bake for 25-30 minutes or until done.

By Robin from Washington, IA

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Ingredients

  • 2 cups lukewarm water
  • 1 Tbsp. sugar
  • 1 Tbsp. yeast
  • 2 cups white flour
  • 2 Tbsp. caraway seed
  • 1 1/2 tsp. salt
  • 2 Tbsp. shortening, melted
  • 1 1/2 cups white flour
  • 1 1/2 cups rye flour

Directions

Mix first 4 ingredients. Let rise. Add remaining ingredients. Knead. Let rise. Punch down and let rise again. Form into loaf. Let rise and bake at 400 degrees F for 30 minutes. Before baking brush top with egg for a shiny crust.
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By Robin from Washington, IA

Comment Was this helpful? Yes

February 10, 2006

Combine water, sugars, salt and molasses in a saucepan and bring to a boil to dissolve sugar. Remove from heat and add shortening to mixture. Cool to lukewarm and add yeast. Add whole wheat flour, rye flour, and 1 cup of white flour...

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Food and Recipes Recipes Baking & Desserts Breads RyeFebruary 3, 2013
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