Rye bread

Rye Bread


Rye Bread

Recipe by Donna


Prep time


Cooking time



This is a bread full of flavour, using rye flour and wheat flour. Has earthy flavours and a hint of sweetness from the molasses.


  • 2 cups lukewarm water

  • 1 Tbsp yeast

  • 1/3 cup molasses

  • 1/4 cup olive oil

  • 1 Tbsp salt

  • 1/2 cup powdered milk

  • 3 cups all purpose flour

  • 3 cups rye flour

  • Extra purpose flour for dusting


  • In a stand mixer add the water, yeast, molasses, oil and salt. Mix together.
  • Add 2 cups of all purpose flour one cup at a time, until completely mixed through.
  • Add 2 cups of all-purpose flour, 1 cup at a time until completely mixed through.
  • Next, add the rye flour, ½ cup at a time, mixing through thoroughly as you go. Don’t exceed 3 cups of rye flour.
  • Turn the dough onto a lightly floured board and knead, adding additional all-purpose flour if needed. Knead for at least 10 minutes.
  • Place dough in a lightly oiled bowl. Cover it and allow it to sit in a warm place to rise. This should take approximately 2 hours.
  • Once risen, punch dough down and do not allow it to rise again.
  • Shape the dough into 2 free from loaves Leave to prove for ½ to ¾ hour.
  • Pre-heat conventional oven to 200°c or fan-forced oven to 180°c.
  • Bake in the oven for approximately 30 – 35 minutes.


  • Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough.

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