Easy Rye Flour Bread Recipe
2020-09-09- Cuisine: American
- Course: Breakfast, Oven
- Skill Level: Beginner
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- Yield: 3
- Servings: 10-12
- Prep Time: 10m
- Cook Time: 50m
- Ready In: 60m
Average Member Rating
(3 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
289 -
Protein
3.4 g -
Fat
10.7 g -
Cholesterol
48 mg -
Calcium
98 mg -
Fibre
0.7 g -
Sodium
211 mg
Easy rye flour bread recipe. Very easy, healthy, and tasty rye bread cooked in the oven. An excellent choice for vegetarians! You can also cook this delicious bread in slow cooker. Please see recipe below.
Slow Cooker Easy Rye Flour Bread Recipe
Slow cooker or crock pot is one of the most successful appliances in the world. This rye bread is designed for “baking” in this kind of slow cooker.
Yield: 1 loaf
Ingredients: 1 cup each: rye flour, whole wheat flour, cornmeal, 1 teaspoon each: salt, baking powder, baking soda, 3/4 cup molasses, 2 cups (500 ml) water, 1/2 cup raisins
Instructions: In a large mixing bowl, combine the flours, cornmeal, salt, baking powder, and soda. Stir until well blended. Stir in molasses and water. Mix well. Stir in the raisins.
Pour the batter into a well-greased with oil baking pan intended for use in the slow cooker or into a well-oiled 2-pound (960 g) coffee can. Cover with the lid provided, or with foil punctured in several places to let the steam escape.
Pour 1½ cups (370 ml) of water into the slow cooker and set the pan in. Cover slow cooker and cook on high-heat setting for 2½-4 hours. Turn off slow cooker. Remove cooked rye bread from cooker and transfer to a plate. Allow cooling for a few minutes. Serve it warm.
Looking for more bread recipes in a slow cooker? Read how to cook excellent banana nut bread in slow cooker.
Easy Rye Flour Bread Recipe
Ingredients
- 3 cups (750 ml) lukewarm water
- 2 packages active dry yeast
- 4 tablespoons honey
- whole wheat flour
- 4 tablespoons vegetable oil
- 1 tablespoon salt
- 2½ cups rye flour
- 2 teaspoons caraway seeds
Method
Step 1
Pour the water into a dip bowl. Stir in the yeast until well blended.
Step 2
Add clear honey and 3 cups of whole wheat flour. Beat 2½ minutes with an electric beater. Cover and let rise for 15 minutes.
Step 3
Add vegetable oil, salt, rye flour and caraway seeds. Mix well. Add enough whole wheat flour (3-4 cups) so that the dough no longer sticks to the side of the bowl.
Step 4
Turn the dough out on a floured working surface. Knead for 10 minutes.
Step 5
Wash out the mixing bowl and dry thoroughly. Grease inside of the bowl with vegetable oil. Put in the dough and turn it around so that all the surfaces of the dough are coated. Cover with paper towel and let rise at room temperature for 1 hour.
Step 6
Grease 3 loaf tins with vegetable oil. Punch down the dough and divide it into 3 parts. Knead each part, slightly shaping it into a loaf. Fill the tins. Cover with paper towel and let rise for 30 minutes.
Step 7
Preheat the oven to 350 F (175 C). Bake in preheated oven for 50 minutes.
Step 8
Turn off the oven. Turn out the loaves immediately onto wire rack to cool. Serve rye bread warm.
