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rye bread

(1)
imbossmare avatar
Recipe by
Susan Magness
@imbossmare
Cleburne, TX

Passed down from my Great-Great-Grandmother Margret Kaphingst to my Aunt Edith and then to my mother, this rye bread has been a beloved tradition in our family for generations. With its rich, earthy flavor from the rye flour and a slight sweetness from molasses and brown sugar, this bread has a hearty yet soft texture that makes it perfect for spreading with butter or enjoying alongside a warm meal. The aroma of it baking in your oven will bring a cozy, homey feeling to your kitchen, just as it has for generations before. Baking this bread is more than just making a loaf—it’s about connecting.

(1)
yield 4 serving(s)

Ingredients For rye bread

  • 1 c
    lukewarm water
  • 1 pkg
    active dry yeast (or 3/4 oz)
  • 2 Tbsp
    sugar
  • 6 1/2 c
    flour
  • 3 c
    hot water
  • 2 Tbsp
    lard or shortening
  • 1 Tbsp
    salt
  • 1 c
    brown sugar
  • 3 Tbsp
    molasses
  • 3 c
    lite rye flour

How To Make rye bread

  • 1
    Activate the yeast:
In a small bowl, combine 1 cup warm water, yeast, and sugar. Stir to dissolve, then let it sit for 5-10 minutes until it’s frothy.
  • 2
    Prepare the wet ingredients:
In a large bowl or the bowl of your stand mixer, combine the 3 cups of hot water, lard (or shortening), and brown sugar. Stir until the lard dissolves and everything is mixed together. Let it cool slightly (so it's just warm, not hot).
  • 3
    Add the proofed yeast mixture:
Once the wet ingredients are warm (not hot), add the proofed yeast mixture to the bowl with the other wet ingredients. Stir to combine.
  • 4
    Add molasses and rye flour:
Stir in the molasses and rye flour, and mix well.double. Punch down and let rise about 1 hour. Make loaves- let raise about 1/2 or 3/4 hour. Bake at 350 degrees for 45 minutes.
  • 5
    For Stand Mixer: Attach the dough hook to your stand mixer. Add the activated yeast mixture and start mixing on low speed. Gradually add the all-purpose flour, about 1 cup at a time, until a stiff dough forms. You may not need all 6 ½ cups of flour. Let the mixer knead the dough for about 5-8 minutes until it’s smooth and elastic. For Hand Mixing: If mixing by hand, use a wooden spoon or spatula to stir in the yeast mixture and then gradually add the flour until a stiff dough forms. Once you have the dough, turn it out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
  • 6
    First rise:
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise for 1-1 ½ hours, or until it’s doubled in size.
  • 7
    Shape the loaves:
Punch down the dough to release air. Divide the dough into 4 equal portions and shape them into loaves. Place them in greased loaf pans.
  • 8
    Second rise:
Cover the loaf pans with a towel and let the dough rise for 30-45 minutes, or until the loaves have risen to about ¾ of the pan’s height.
  • 9
    Bake:
Preheat your oven to 350°F (175°C). Bake the loaves for 40-45 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
  • 10
    Cool:
Remove from the pans and let the bread cool on a wire rack. Enjoy with butter or as a side to your favorite meal!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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