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Rye Bread

Western.Chefs's picture
  Shortening 2 Tablespoon
  Granulated sugar 2 Tablespoon
  Salt 1 Teaspoon
  Scalded milk/1/2 cup evaporated milk and 1/2 cup water, scalded 1 Cup (16 tbs) (Bottled)
  Fresh yeast cake 1 Ounce
  Lukewarm water 2 Tablespoon
  Sifted all purpose flour 2 Cup (32 tbs)
  Caraway seeds 1 1⁄2 Tablespoon
  Rye flour 2 Cup (32 tbs), unsifted

Place shortening, sugar and salt in a bowl, stir in milk, then cool to lukewarm.
Add the yeast cake which has been softened in the water.
Then add the all-purpose flour and stir until smooth.
Cover and let rise in a warm place (80°-85°F.) until double in bulk.
Turn out on a rye floured surface, and knead in caraway seeds and enough rye flour to make a firm dough, elastic to the touch.
Place in bowl, brush top with salad oil, cover and let rise in a warm place (80º-85°F.) until double in bulk.
Knead again on lightly, ryefloured board until free from air bubbles.
Shape in a loaf and place in greased or oiled loaf pan about 10" x 5" x 3".
Brush top again with salad oil.
Cover and let rise again in a warm place (80°-85°F.) until double in bulk.
Bake in a moderate oven of 350°F for 45-50 min.
Brush with melted fat or salad oil, remove and cool.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2193 Calories from Fat 430

% Daily Value*

Total Fat 49 g75.5%

Saturated Fat 12.9 g64.7%

Trans Fat 3.9 g

Cholesterol 22.6 mg7.5%

Sodium 2050.1 mg85.4%

Total Carbohydrates 389 g129.7%

Dietary Fiber 63.7 g254.8%

Sugars 44.8 g

Protein 69 g137.1%

Vitamin A 6.7% Vitamin C 7.9%

Calcium 57% Iron 163.5%

*Based on a 2000 Calorie diet


Rye Bread Recipe