Rye Bread

Rye Bread

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susan simons


This recipe comes from my mom's Aunt Edith, it has been made for years in my family. Great served with butter for dinner.


★★★★★ 1 vote



  • 1 c
    luke warm water
  • 3/4
    cake compressed yeast (about one (1/4oz.) pkg. active dry yeast
  • 2 Tbsp
  • 6 1/2 c
  • 3 c
    hot water
  • 2 Tbsp
    lard or shortening
  • 1 Tbsp
  • 1 c
    brown sugar
  • 3 Tbsp
  • 3 c
    lite rye flour

How to Make Rye Bread


  1. Mix warm water, yeast, sugar and flour and let rise.
  2. Mix hot water, lard and dissolve and cool. Then mix salt, brown sugar, molasses, and light rye flower.
  3. Beat in rye flour good - til smoth. Then add enough white flour to make the dough stiff, about 6 cups(STIFF DOUGH is firm to the touch and will hold it's shape after 8-10 minutes of kneading). Mix. Put on Floured board and knead. Let raise until 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.
  4. Makes 4 small loaves.

Printable Recipe Card

About Rye Bread

Course/Dish: Other Breads

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