We like this homemade rye so much that I seldom buy bread anymore. I've made this bread for our church bake sales for years, and it always goes quickly. —May Ann Bonk, New Berlin, Wisconsin
German Rye Bread
German Rye Bread
Prep Time
30 min
Cook Time
30 min
Yield
4 loaves (8 pieces each)
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 4 cups warm water (110° to 115°), divided
- 2 cups rye flour
- 6 tablespoons sugar
- 2 tablespoons caraway seeds
- 2 teaspoons salt
- 7 to 8 cups all-purpose flour
- 2 teaspoons cornmeal
- TOPPING:
- 1 large egg, lightly beaten
- 4 teaspoons caraway seeds
Directions
- In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Cover loosely with a clean kitchen towel. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Cover and let rest for 15 minutes.
- Divide dough into 4 portions. Cover and let rest for 15 minutes. Shape into 4 round loaves, about 6 in. each. Coat 2 baking sheets with cooking spray; sprinkle each with 1 teaspoon cornmeal. Place loaves on pans. Cover and let rise until doubled, about 45 minutes.
- With a sharp knife, make several slashes across the top of each loaf. Brush with egg. Sprinkle each loaf with 1 teaspoon caraway seeds. Bake at 400° until browned, 30-35 minutes, rotating pans after 15 minutes. Cool on wire racks.
Nutrition Facts
1 slice: 136 calories, 1g fat (0 saturated fat), 7mg cholesterol, 150mg sodium, 29g carbohydrate, 2g fiber), 4g protein.
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