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)
  • ·

How to Make Old World Rye Bread


  1. Preheat oven to 350 degrees. Grease 2 baking sheets and sprinkle with cornmeal and set aside. Grease a large bowl and set aside.
  2. In 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.
  3. Turn 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.
  4. Punch 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.
  5. Bake for 35-40 minutes or until bread tests done. Remove from pans to wire rack to cool.

Printable Recipe Card

About Old World Rye Bread

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

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