Category: Breads of the World

German Rye Bread

Makes: 2 Rye Breads
Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes
Baking Time: 25 – 30 minutes
300 g Rye flour (3 x 250 ml / 3 cups)
600 g White bread flour (5 x 250 ml / 5 cups)
20 ml Salt (2 tsp)
30 ml Brown sugar (2 tbsp)
3 ml Caraway seeds (½ tsp)
30 g Margarine
20 g Anchor Instant Yeast (2 packets)
625 ml Lukewarm water (2½ cups)
45 ml Molasses (4 tbsp)
  1. Mix the rye flour, white bread flour, salt, brown sugar and caraway seeds together. Rub the margarine into the flour, with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Add the lukewarm water and molasses to the flour mixture to form a soft dough. Add extra liquid, if necessary.
  3. Knead the dough until smooth and elastic, cover with greased plastic and leave to rest for 10 minutes.
  4. Knock the dough down, divide into 2 equal pieces and shape as in round or torpedo shapes.
  5. Place onto a floured baking tray, cover with plastic and leave in a warm place to rise until double, about 30 minutes. Slit top with a sharp knife, and dust with flour.
  6. Bake in a preheated oven at 180 °C / 350 °F for 25 – 30 minutes, until evenly browned and crisp.
  7. Turn the oven off and leave to stand in the oven for a further 10 minutes for a crispy outer crust.