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Old-World Rye Bread

Rated as 3.8 out of 5 Stars

"Rye and caraway lend to this bread's wonderful flavor, while the surprise ingredient of baking cocoa gives it a rich, dark color. I sometimes stir in a cup each of raisins and walnuts."
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Ingredients

1 h servings
Original recipe yields 24 servings

Directions

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  • Prep

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  1. In a large mixing bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour to form a stiff dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf, about 10 in. long. Grease two baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour.
  4. Bake at 350 degrees F for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks to cool.

Reviews

Read all reviews 10
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a remarkably simple and versatile recipe. The quality of the bread is outstanding and has a great taste. I will admit this was my first encounter with making Rye bread and the rise times...

Most helpful critical review

I agree with others. To much molasses. I also found it bitter. I love a good dark rye, ( without caraway ) But I will not make this one again.

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This is a remarkably simple and versatile recipe. The quality of the bread is outstanding and has a great taste. I will admit this was my first encounter with making Rye bread and the rise times...

WOW! This is the most delicious bread ever! I only had about half the molasses required, and substituted carob powder for the cocoa. I only put about 1 tsp salt. Even with those changes it t...

This really was great! Bought Organic Rye Flour at the market last night and wanted to find a good recipe for rye bread. This was it! I was worried about the cocoa powder at first but you can'...

This bread was good, especially straight out of the oven. however, i think there's just too much molasses. but i will try it again because it was great fresh out of the oven.

My Swedish grandmother always used beet syrup (available on-line) and the flavor is not as strong as molasses. Yummy !

I agree with others. To much molasses. I also found it bitter. I love a good dark rye, ( without caraway ) But I will not make this one again.

I love Rye bread but found this too molasses for my taste. I was easy to put together. the two loaves turned out beautiful. If I make it again I will cut the molasses in half.

Very good!!!!!!!!!! The only changed I made was I used honey instead of molasses. Its a keeper!

Good recipe. I omitted the caraway seeds, put in only 1/3 cup molasses, used a scant 1/2 cup olive oil instead of butter and used a half whole wheat/half white blend for the flour in addition to...