Old-World Rye Bread

Total Time:Prep: 25 min. + rising Bake: 35 min.

Recipe by Perlene Hoekema, Lynden, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 09, 2023

Rye and caraway give this bread wonderful flavor, while the surprise ingredient of baking cocoa adds to the rich, dark color. I sometimes stir in a cup each of raisins and walnuts. —Perlene Hoekema, Lynden, Washington

TEST KITCHEN APPROVED

Old-World Rye Bread

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Yield:2 loaves (12 pieces each)
Prep:25 min
Cook:35 min
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Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 1/2 cup molasses
  • 6 tablespoons butter, softened
  • 2 cups rye flour
  • 1/4 cup baking cocoa
  • 2 tablespoons caraway seeds
  • 2 teaspoons salt
  • 3-1/2 to 4 cups all-purpose flour
  • Cornmeal
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Directions

  1. 1
    In a large bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour until smooth. Stir in enough remaining all-purpose flour to form a stiff dough.
  2. 2
    Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  3. 3
    Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf about 10 in. long. Grease 2 baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour.
  4. 4
    Bake at 350° until bread sounds hollow when tapped, 35-40 minutes. Remove from pans to wire racks to cool.

Nutrition Facts

1 piece: 146 calories, 3g fat (2g saturated fat), 8mg cholesterol, 229mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 3g protein.
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