Honey Rye Bread

Honey Rye Bread


  • 2 packages of yeast
  • 3 cups light rye flour
  • 3 1/2 cups flour
  • melted butter or margarine


  1. Add honey, salt, shortening and caraway seed to milk; cool to lukewarm.
  2. Dissolve yeast in warm water.
  3. Combine yeast with milk mixture; add rye flour and 1 cup of flour.
  4. Beat thoroughly.
  5. Add remaining flour to make stiff dough.
  6. Turn dough out on a floured board, let rest for 10 minutes.
  7. Knead until smooth and elastic.
  8. Place in a well greased bowl, turn once bringing the greased side up.
  9. Cover, and set in a warm place, to rise until doubled, about 40 minutes.
  10. Without punching down, turn out on a lightly floured board; divided in 2 equal parts.
  11. Shape into loaves.
  12. Place in 2 greased 9.x.5 inch pans.
  13. Cover and let rise until doubled (approximately 30 minutes.)
  14. Bake in a moderate oven for about 50 minutes.
  15. Turn out pans on the rack away from drafts.
  16. Brush tops with melted butter or margarine.
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