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Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Rye, whole wheat flour, and a few other pantry items are all that's needed to make this easy loaf of bread.

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Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
1 hr 30 mins
total:
2 hrs 30 mins
Servings:
8
Yield:
1 loaf
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine warm water, yeast, and honey in a large bowl; stir gently. Place a dry cloth over the bowl and let sit until yeast is dissolved and foamy, about 5 minutes.

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  • Add 1 cup all-purpose flour, rye flour, shortening, caraway seeds, and salt. Beat vigorously with a spoon for 2 minutes, or blend with an electric mixer on low speed, scraping the sides and bottom of the bowl often.

  • Stir in whole wheat flour and remaining 3/4 cup all-purpose flour until smooth. Cover and let rise in a warm, draft-free place until doubled in size, 45 to 60 minutes.

  • Stir the batter down, beating about 25 strokes. Place in a greased loaf pan, smoothing out the top with a floured hand. Cover and let rise until dough reaches the top of the pan, about 40 minutes.

  • Preheat the oven to 375 degrees F (190 degrees C).

  • Bake in the preheated oven until top is golden brown, 45 to 50 minutes. Carefully tip loaf out of the pan onto a work surface and gently tap bottom of loaf. If it sounds hollow, bread is done.

Nutrition Facts

224 calories; protein 6.6g; carbohydrates 44.4g; fat 2.5g; sodium 584.9mg. Full Nutrition
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Reviews (1)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/22/2020
6.21.20 Even though this bread uses three types of flour, what you really taste is rye. Super easy to make, tender with a good crumb, and I would make again. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/06/2021
Although this bread tasted awesome, it is definitely not a “batter”. The batter was so thick it resembled a regular dough and begged to be kneaded. I resisted the urge and followed the recipe EXACTLY. It had a thicker texture, but it’s what I expect from a rye bread. Also, it did not brown at all in the oven. But even with the non batter and non browning issues, I will try this again as the taste was really awesome. Read More
Rating: 4 stars
06/22/2020
6.21.20 Even though this bread uses three types of flour, what you really taste is rye. Super easy to make, tender with a good crumb, and I would make again. Read More