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Marvelous Rye Bread

This bread turns out light and tender....great for sandwiches....yet 100% rye. Cut bread very

carefully with a serrated knife for best results in slicing. Use the bread machine to do only the

mixing and kneading; this recipe will make 2 loaves.

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1 and 2/3 c. very warm water

2 tsp. bottled lemon juice concentrate

3 T. vegetable or light olive oil

2 T. molasses or 2 T. brown sugar

1 tsp. sea salt

3½ c. rye flour

1/3 c. vital wheat gluten

1 T. dry yeast

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In bread machine: put ingredients in order given above, start dough cycle.  When dough is

kneading, touch lightly with finger, it should feel slightly sticky; not smooth/elastic like white

bread. Add more water 1 teaspoon at a time, or add more rye flour 1 teaspoon at a time, until

correct dough consistency is achieved. Allow dough to knead only, then turn off machine and

remove dough. Form ball; place in oiled bowl, turn to coat; cover; let rise until doubled. Press

gently to remove air bubbles.  On greased surface: roll dough into a log, then cut into 2 even

pieces, put into 2 greased and cornmealed loaf pans; and press gently to cover bottom half

of pans. Cover, raise for 45 minutes or so, until dough is about 2 inches above rim of loaf pan.

Bake at 375° for 30 minutes, or until bread is well browned and sounds hollow when tapped

with finger. Cool in pans for about 5 minutes. Remove carefully (bread is tender) from pans

to a clean kitchen towel or to a cooling rack.  Cool completely. 

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