Country Rye Bread

Country Rye Bread


  • 4 cups all-purpose flour (4 to 4 1/2 cups)
  • 1/3 cup packed light brown sugar
  • 2 packages active dry or rapid rise yeast
  • 1 tablespoon caraway seed
  • 1 1/2 teaspoon salt
  • 2 cups very warm water (120: to 130:F)
  • 2 tablespoons vegetable oil
  • 2 cups rye flour
  • 1 egg white lightly beaten with 1 tablespoon water


Yield: 2 Round Loaves. In large bowl, combine 2 cups all-purpose flour, sugar, undissolved yeast, caraway seed and salt. Gradually add very warm water and oil to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup all-purpose flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in rye flour and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down. Remove dough to lightly floured surface; divide dough in half. Form each into 5-inch ball. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. With sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion on top of each loaf. Brush with egg white mixture. Bake at 400:F for 35 minutes or until done; cover with foil halfway through baking time to prevent excess browning. Remove from sheet; cool on wire rack

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Yeast Breads"

Close Window