Makes 1 large loaf, or 2 small

My husband called this “the best rye bread I ever ate.”  A nice, dense crumb, with a mild rye flavor. The sugar and honey make this loaf wonderfully addictive.

Ingredients:

1 1/4 cups warm water
3 tablespoons honey
1 Tbsp sugar
2 1/4 teaspoons instant yeast
1 3/4 cups rye flour
2 teaspoons salt
3 tablespoons unsalted butter, melted
2 3/4 cups King Arthur Unbleached All-Purpose Flour
Optional: caraway seeds (for top of loaf)

Method:

1. Place dry ingredients into bread machine. Then wet. (unless your manufacturer recommendations are different)

2. Set on dough cycle. After bread dough is kneaded, check consistency – dough should be smooth and a bit wet. Not shaggy (although it will be shaggy during the first part of kneading)

3. Let rise in bread machine for about 1 1/2 hours.

4. Form into a ball, roll in caraway seeds let rise on a baker’s peel or baking sheet for about 30-45 minutes. To make it easier to remove from peel or baking sheet, sit the dough on caraway seeds. Meanwhile, preheat oven to 375F. Use a baking stone if you have one.

5. Slash top of bread about 3 times. Cook for 45 minutes, or until done. Remove and let cool before slicing (if you can handle it!) 🙂

Rye Bread

Votes: 3 Rating: 4.67 You: Rate this recipe!

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My husband called this “the best rye bread I ever ate.” A nice, dense crumb, with a mild rye flavor. The sugar and honey make this loaf wonderfully addictive.

• LifestyleVegetarian
• Food TypeBreads, Sasha's Favorite Recipes

Servings

1 large loaf

Servings 1 large loaf

Rye Bread Votes: 3 Rating: 4.67 You: Rate this recipe! Print Recipe My husband called this “the best rye bread I ever ate.” A nice, dense crumb, with a mild rye flavor. The sugar and honey make this loaf wonderfully addictive. LifestyleVegetarian Food TypeBreads, Sasha's Favorite Recipes Servings 1 large loaf Servings 1 large loaf

Ingredients

• 1 1/4 cup warm water
• 3 Tbsp honey
• 1 Tbsp sugar
• 2 1/4 tsp instant dry yeast
• 1 3/4 cups all-purpose flour (King Arthur Unbleached)
• Caraway (Optional, for top of loaf)

Servings: loaf

Units:MetricUS Imperial

Instructions

1. Place dry ingredients into bread machine. Then wet. (unless your manufacturer recommendations are different)
2. Set on dough cycle. After bread dough is kneaded, check consistency – dough should be smooth and a bit wet. Not shaggy (although it will be shaggy during the first part of kneading)
3. Let rise in bread machine for about 1 1/2 hours.
4. Form into a ball, roll in caraway seeds let rise on a baker’s peel or baking sheet for about 30-45 minutes. To make it easier to remove from peel or baking sheet, sit the dough on caraway seeds. Meanwhile, preheat oven to 375F. Use a baking stone if you have one.
5. Slash top of bread about 3 times. Cook for 45 minutes, or until done. Remove and let cool before slicing."