Home Style Rye Bread


2 pkgs yeast
3 cups warm water
1/4 cup brown sugar
1/2 cup canola oil
1/4 cup molasses
2 tbs whole caraway seed
1 tbs minced orange peel
2 cups rye flour
2 tsp salt
2 tsp salt
  • Dissolve the yeast in the warm water with brown sugar.
  • Let stand a few minutes to be sure the yeast is active and the water frothy.
  • Add the oil, molasses, caraway seed and orange peel. Mix well.
  • Stir in the rye flour and salt.
  • Gradually add 6 cups of bread flour.
  • Once 6 cups of flour have been stirred in, turn the dough onto a table and knead adding in the final 1-2cups of flour as you go.
  • The dough will be very stick at first.
  • As you knead the flour in, about 1/3 cup at a time, it will get smoother and more elastic after about 10 minutes.
  • Sometimes the final 1/2-1 cup of flour isn’t needed, depending on the humidity.
  • Place in a large greased bowl and let rise in a warm place, covered with a towel until double in size. About 1 and 1/2 hours.
  • Once the dough has risen, punch down and divide into two pieces, and knead briefly to form into two loaves.
  • Place dough into 2 greased loaf pans.
  • Cover and let rise for 1 to 1 and 1/2 hours.
  • Bake in a preheated 375 degree oven for 45 minutes.
  • Let cool in the pans for 5 minutes then turn our on a wire rack to cool further.
  • Slice and serve.




2 min


45 min


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