An aromatic rye bread with a hint of orange and honey. A friend gave me a loaf of this bread as a hostess gift and was thoughtful enough to pass along the recipe.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, dissolve the yeast in the warm (110 degree F) water. Let sit until creamy, about 10 minutes.

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  • Pour the hot water in a large mixing bowl, add the honey, salt, sugar, orange zest, caraway seeds and butter; briefly stir. Let cool to lukewarm.

  • Combine the yeast mixture with the honey orange mixture. Stir in the rye flour. Mix the bread flour, 1/2 cup at a time, until the dough comes together. Turn the dough out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large mixing bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, lightly grease three 9x5 inch loaf pans.

  • Turn the dough out onto a lightly floured surface and divide into three equal pieces. Form each piece into a loaf and place in prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

  • Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until the top of the loaves are golden and the bottoms sound hollow when tapped.

Nutrition Facts

235.9 calories; protein 4.8g 10% DV; carbohydrates 48.8g 16% DV; fat 2.5g 4% DV; cholesterol 5.1mg 2% DV; sodium 596.6mg 24% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/27/2003
This rye is moist and stays moist and soft past the first day. I added extra caraway because I love it plus about a teaspoon of fennel as well. The extra caraway and fennel added flavor without overpowering the taste of rye. Read More
(21)

Most helpful critical review

Rating: 3 stars
06/25/2013
I made this bread today. Surprised it didn't really taste like rye. Was really disappointed for that but the bread did taste good none the less. I will still be looking for a good rye bread. This really makes a lot so I made 6 small loaves and 1 large loaf and hoping it freezes ok. Read More
(1)
17 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/27/2003
This rye is moist and stays moist and soft past the first day. I added extra caraway because I love it plus about a teaspoon of fennel as well. The extra caraway and fennel added flavor without overpowering the taste of rye. Read More
(21)
Rating: 5 stars
12/08/2007
This is a delicious and versitile recipe. It rises amazingly and makes a moist fluffy bread for the amount of rye flour it contains. I've also tried varying the amount of sugar and using different flours in addition to the rye; it always turns out great!! Read More
(17)
Rating: 4 stars
02/12/2007
It works well w/whole wheat and brown suger (we don't use white flour); in fact we love it so much I make it weekly for our sandwich bread! Interestingly I tried to halve the recipe and still get two 9x5's! Read More
(14)
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Rating: 5 stars
07/08/2009
I used molasses in place of the sugar and added extra caraway as others have suggested. This is a great bread. Making 1/3 the recipe yielded a huge free formed loaf! Read More
(12)
Rating: 4 stars
11/09/2010
This is a nice rye bread. Very similar to what my Swedish Grandma used to make. Nice and moist and very flavorful. The one change I made was to use ground caraway instead of the whole seeds. It brought out the caraway flavor better. Read More
(6)
Rating: 5 stars
01/18/2015
I thoroughly enjoyed this bread recipe. I didn't make any changes other than making a 1/3 batch and using a bread machine. It's exactly as sweet as I was hoping for with a honey bread. It's fluffy moist flavorful - just perfect. Oh! Wait I did use 1 tsp of orange extract instead of zest and I didn't detect any orange flavor but I think it was perfect the way it was. I'll probably just omit it altogether next time. Highly recommend you give this one a whirl if you're looking for a sweet bread. I used the 2 lb loaf setting with 1/3 of the recipe medium crust and white loaf. Came out perfect as you can see in my picture:). Enjoy! Read More
(4)
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Rating: 4 stars
01/04/2010
Pretty good. A dense hearty rye that is a bit sweet--not surprisingly with the amount of sugar and honey. I think I'd prefer just honey though. I made a 1/3 of the recipe and was able to make 2 small loaves. My pans are 8x5 as opposed to a 9x5 loaf pan so I can typically make smaller loaves with them. However I could've let it rise longer for a larger loaf. I don't really taste the orange so I'd add more orange zest or use some oj next time. All in all this is a nice rye. Thanks for the recipe. Read More
(4)
Rating: 5 stars
01/28/2014
This was a great recipe. It definitely made 3 large loafs of bread. Perfect for sandwich making. I put in an additional tblsp of orange zest. My whole family loved it. The only down side was that rye flavor was too mild for my family's liking. I will definitely will make again but I will add 2 more cups of rye flour and 2 cups less of white. Read More
(1)
Rating: 3 stars
06/25/2013
I made this bread today. Surprised it didn't really taste like rye. Was really disappointed for that but the bread did taste good none the less. I will still be looking for a good rye bread. This really makes a lot so I made 6 small loaves and 1 large loaf and hoping it freezes ok. Read More
(1)