Sunday, May 18, 2014

Bread Machine Dark Rye

        I just wanted to share with you a recipe that I concocted the other day when I was craving some rye bread. It is fairly straight-forward, and although I have never made bread without my trusty bread machine, I am sure you could very well make this recipe that way. If you try it, let me know! 


  • 2 1/2 cups sprouted wheat flour (I like to do this myself and then grind it in our mill)
  • 1 cup rye flour
  • 2 1/4 teaspoons yeast
  • 1/2 teaspoon salt
  • 1/3 cup molasses (I use blackstrap - it has three times the minerals and a lovely dark color)
  • 2 tablespoons coconut oil (or whatever other vegetable oil you want)
  • 1 1/4 cups warm water

  • Put all of your ingredients except the warm water into your bread machine. 
  • Turn it on standard (white bread) cycle, and start it.
  • Watch to see how much of the water you will need, and add it accordingly. You should have a ball of dough that is slightly sticky, but doesn't really stick to the sides. You can add up to a quarter cup of rye flour if you put in too much water, just as an FYI. 

  • Let the dough cycle run, and when it's finished, take the dough out and knead it a few times on a floured surface. Place it into a greased bread pan, and put that in a sunny area with a damp cloth over the top (so it doesn't dry out). 
Before rising


After rising
  • Once the bread is doubled at least in size, bake it at 350 degrees for 20 minutes, or until the crust is browned and a knife stuck in the middle comes out clean.
  • Let it cool, in or out of the pan, before cutting it up.

        This bread has a delightful light texture and flavor, great for sandwiches, french toast, or simply warmed with a slice of butter. My favorite way to eat it (besides with butter) is to make a sauerkraut, pastrami, and New Zealand sharp cheddar sandwich. To make this, melt cheese on two slices of bread, put a slice of pastrami or roast beef on one, put a large amount of homemade sauerkraut on top of that, and top the whole business with the other bread and cheese. My mom told me, "I don't like rye bread, I don't like pastrami, and I don't like sauerkraut, but this is amazing!!" It is pretty tasty, I must say, :) We ate a whole loaf in two and a half days.

        If you *happen* to make this, let me know in a comment how it turned out! I'd love some more input, as always. ;)



  1. Yumm I have never eaten rye bread before it looks so good and moist from the inside...I am definitely trying this...(just wrote this recipe on my notebook :D). Nice post. Thanks for sharing...


  2. This bread recipe looks lovely, Reyna dear! Can't wait to try it! Mmmm

    Blessings -

    ~ Aspen