Best 2 Old World Rye Bread Recipes

**A Journey Through Time: Old-World Rye Bread and Its Timeless Variations**

Embark on a culinary expedition into the world of Old-World rye bread, a testament to the enduring legacy of traditional baking practices. This versatile bread, crafted with a blend of rye flour and wheat flour, holds a prominent place in various cultures worldwide, captivating taste buds with its distinctive tangy flavor and dense, hearty texture. From the classic German pumpernickel to the aromatic Russian black bread, each variation of rye bread carries a unique story, reflecting the rich tapestry of human history. In this article, we present a collection of Old-World rye bread recipes that will transport you to different corners of the globe, allowing you to savor the enduring charm of this timeless staple.

Let's cook with our recipes!

OLD-WORLD RYE BREAD

Old-World Rye Bread image

Rye and caraway give this bread wonderful flavor, while the surprise ingredient of baking cocoa adds to the rich, dark color. I sometimes stir in a cup each of raisins and walnuts. -Perlene Hoekema, Lynden, Washington

Provided by Taste of Home

Time 1h

Yield 2 loaves (12 pieces each).

Number Of Ingredients 10

Ingredients

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
1/2 cup molasses
6 tablespoons butter, softened
2 cups rye flour
1/4 cup baking cocoa
2 tablespoons caraway seeds
2 teaspoons salt
3-1/2 to 4 cups all-purpose flour
Cornmeal

Steps:

In a large bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour until smooth. Stir in enough remaining all-purpose flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf about 10 in. long. Grease 2 baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 146 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 229mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

OLD WORLD RYE BREAD

Old World Rye Bread image

Number Of Ingredients 12

Ingredients

2/3 cup water
2 tablespoons vegetable oil
2/3 cup buttermilk
2 1/4 cups bread flour
1 cup rye flour
1/3 cup mashed potato mix (dry)
2 tablespoons packed brown sugar
1 1/4 teaspoons salt
1 teaspoon caraway seed
2 teaspoons bread machine or quick active dry yeast
cornmeal
Additional caraway seed, if desired

Steps:

Measure carefully, placing all ingredients except cornmeal and additional caraway seed in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.Grease large cookie sheet sprinkle with cornmeal. Roll dough into 25-inch rope. Curl rope into coil shape tuck end under. Place on cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.)Heat oven to 400°. Brush water over loaf sprinkle with cornmeal and additional caraway seed. Bake 23 to 28 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to wire rack cool.1 slice: 125 calories (30 calories from fat) 3g fat (1g saturated) 2mg cholesterol 160mg sodium 23g carbohydrate (2g dietary fiber) 3g protein.SUCCESS TIPIf the dough keeps springing back and doesn't hold its shape when you try to roll it into a rope, cover and let it rest a few more minutes. You'll find it much easier to work with because letting it "rest" allows the gluten to relax and mikes it easier to handle.Did You KnowRye flour is milled from rye grain and is low in gluten-forming protein. Because it doesn't have enough gluten to make good bread, it is used with high-gluten flour such as bread flour.ShapingCurl rope into coil shape tuck end under.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

Use high-quality rye flour: The type of rye flour you use will greatly affect the flavor and texture of your bread. Look for a dark, whole rye flour that is freshly milled.
Soak the rye flour in water overnight: This step will help to soften the flour and make it easier to work with. It will also help to develop the bread's flavor.
Use a sourdough starter: A sourdough starter will give your bread a tangy, slightly sour flavor. It will also help to keep the bread moist and flavorful.
Knead the dough well: Kneading the dough will help to develop the gluten and make the bread chewy. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
Let the dough rise in a warm place: The dough should rise in a warm place until it has doubled in size. This will take about 1-2 hours.
Bake the bread at a high temperature: Baking the bread at a high temperature will help to create a crispy crust. Bake the bread at 450 degrees Fahrenheit for 30-35 minutes, or until the crust is golden brown.

Conclusion:

Making old-world rye bread is a rewarding experience. With a little time and effort, you can create a delicious, hearty loaf of bread that is perfect for any occasion. Whether you are a beginner or an experienced baker, I encourage you to try this recipe. You won't be disappointed.