Old World Rye Bread

Edna Kidwell


My husband enjoys making bread by hand. He tried this one on a whim and it was really tasty.

★★★★★ 1 vote
2 loaves
15 Min
40 Min


2 pkg
active dry yeast
1 1/2 c
water, warm 110-115 degrees f
1/2 c
dark molasses
6 Tbsp
butter, softened
2 c
rye flour
1/4 c
cocoa powder
2 tsp
3 1/2 - 4 c
all purpose flour
1 c
raisins (optional)


1Preheat oven to 350 degrees. Grease 2 baking sheets and sprinkle with cornmeal and set aside. Grease a large bowl and set aside.
2In a mixing bowl, dissolve yeast in warm water. Stir in the molasses, butter, rye flour, cocoa, salt, 2 cups flour, and raisins if using until smooth. Mix in enough ramining flour to form a stiff dough.
3Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in prepared bowl, turning once to grease top. Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.
4Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves, about 10" long. Place onto prepared pans. Cover and let rise until doubled, about 1 hour.
5Bake for 35-40 minutes or until bread tests done. Remove from pans to wire rack to cool.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: Eastern European
Collection: Favorite Breads