Freezer Rye Bread

Pat Duran


Recipe from : Robin Hood Flour Freezer Yeast Bread Dough.


★★★★★ 1 vote

4 pieces of dough
40 Min


  • 8-9 c
    robin hood all purpose flour
  • 4 c
    medium rye or pumpernickel rye graham flour
  • 4 pkg
    active dry yeast
  • 2 Tbsp
  • 2/3 c
    dark molasses
  • 1/2 c
    softened butter or margarine
  • 4 c
    hot tap water

How to Make Freezer Rye Bread


  1. Spoon all purpose flour into measuring cup and level off. Pour onto wax paper. Measure rye flour as directed above. Combine 4 cups all purpose flour, undissolved yeast and salt in large bowl. Stir well to blend.
    Add molasses, butter and hot tap water. Beat with electric mixer at medium speed for 2 minutes. Scrape bowl occasionally. Add 2 cups more all purpose flour. Beat at high speed for 2 minutes or until thick and elastic.
    Stir in rye flour with wooden spoon. Then gradually stir in just enough of remaining all purpose flour to make a soft dough which leaves sides of bowl. Turn out onto floured board.
    Knead 10 minutes or until dough is smooth and elastic. Divide dough into 4 equal pieces.
    Shape each piece into a ball and flatten into 7-inch circles or shape into loaves using the Robin Hood "rolled Dough" method. Wrap dough tightly in plastic wrap. Place circles on baking sheets and loaves in 8x4-inch loaf pans.
    Freeze up to 4 weeks.
    Follow shaping and baking directions for each recipe.
  2. Basic Rye Bread:
    1 piece Freezer Rye Bread
    Thaw and let rise in pan as directed on group page: Robin Hood Flour Freezer Yeast Dough. Bake at 350^ for 40-45 minutes until done. Remove from pan immediately. Cool on rack. Makes 1 loaf.

Printable Recipe Card

About Freezer Rye Bread

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: American

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