Rye bread

Bev Brisebois


Combination of a recipe I got from my moms German cookbook and Gary's moms recipe. Very moist


★★★☆☆ 2 votes

Makes 2 loaves
30 Min
40 Min


  • 1/2 c
    warm water
  • 1 tsp
  • 1 pkg
    active dry yeast (1pkg)
  • 1 3/4 c
  • 2 Tbsp
  • 1 Tbsp
  • 1/4 c
  • 1 Tbsp
  • 1 1/4 c
    rye flour
  • 1 1/4 c
    whole wheat flour
  • 2 1/2 c
    white flour
  • 1
    egg beaten

How to Make Rye bread


  1. Measure 1/2 cup warm water in bowl, stir in 1 tsp sugar and sprinkle with yeast. Let stand 10 minutes.
  2. Combine 1 3/4 cups water, honey and butter in saucepan. Heat over low heat until liquids are warm and butter melts. Stir in 1/4 sugar and 1 TBSP salt.
  3. Add liquid to to dissolved yeast. Combine flours and add 2 cups to liquids. Beat until smooth. Stir in additional flours to make soft dough. Turn onto lightly-floured board. Knead about 8-10 minutes until smooth and elastic. Place in greased bowl (grease top of bread). Cover let rise in warm place about 1.5 hours. Punch dough down. Turn onto floured board. Divide dough in half. Form each piece into smooth ball. Cover let rest 1.5 hours. Whisk egg and brush top of bread. Bake 350 degrees for 40 minutes

Printable Recipe Card

About Rye bread

Course/Dish: Savory Breads
Other Tag: Healthy
Hashtag: #Rye

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