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How to Make Rye Bread Recipe

Susan Helene Kramer



1 cup milk

1 cup water

2 tablespoons butter

2 teaspoons salt

2 tablespoons honey

2 tablespoons caraway seeds

1 envelope yeast

1/3 cup very warm water

3 cups unbleached flour

3 cups rye flour


2 baking pans, 4 inches wide by 10 inches long, or similar


Photo below shows baked and cooled loaves - note they rise with a flat top and are denser than plain wheat bread:






Dissolve yeast in the 1/3 cup very warm water and set aside for a few minutes till soft and puffy.


In small saucepan combine the 1 cup milk, 1 cup water, butter and honey. Stir constantly while heating through till butter melts. Turn off heat and let mixture cool to lukewarm.


Meanwhile, in large mixing bowl combine unbleached flour, rye flour, and salt. Stir to mix.


Next, add puffy yeast and caraway seeds to milk mixture and stir thoroughly.


Combine wet and dry ingredients and knead till surface bubbles break, about 5 minutes.


Form dough into a large ball, coat surface with soft butter and place in large mixing bowl, and cover with tea towel. Let rise in warm place for an hour. Punch down, knead a few times and form into shapes for bread pans that are sprayed with non-stick cooking spray. Again cover with towel and let rise one hour.


Place pans in oven preheated to 375 degrees F. and bake for 40 minutes till a hollow sound when tapped.


Immediately turn loaves out of pans. For a soft crust, brush all over with melted butter while bread is still warm, as my loaves in photo were.


Variation: Use 4 cups unbleached flour with 2 cups rye flour for a less dense bread.


Article and photo credit by Susan Helene Kramer

Copyright 2016 Susan Helene Kramer
Santa Barbara, California USA
Amsterdam, The Netherlands
web site:

page created September 10, 2016