This German rye bread recipe makes 2 loaves of hearty, dense rye bread.
The bread is very good by itself, or serve it with the German bread dip recipe for a special presentation. If you are planning to serve the bread with the dip, prepare the dip recipe first and let it chill while making the bread recipe.
For health, use the best ingredients you can, such as those that are organic, home-grown, GMO-free, cage-free (in the case of eggs), wild-caught (in the case of fish), and grass-fed (in the case of meat).
Ingredients for the German Dip
1/2 cup salad dressing or mayonnaise
1/2 cup sour cream
1 teaspoon dried onion flakes
1 teaspoon parsley, finely chopped
1 teaspoon dill seed
1/4 teaspoon celery seed
1/2 teaspoon seasoned salt
Directions for the German Dip
Mix well until the herbs are evenly distributed throughout. Place in refrigerator for at least 4 hours prior to serving.
Ingredients for the Rye Bread
2 packages active dry yeast
1/2 cup warm water
1 1/3 cups warm milk
1 teaspoon salt
2 tablespoons sugar
1/2 cup sorghum molasses
2 tablespoons butter, at room temperature
3 1/3 cups rye flour
2 1/2 cups white bread flour
2 tablespoons caraway seeds
Directions for the Rye Bread
- Dissolve the yeast in 1/2 cup warm water in a small bowl.
- In a large mixing bowl combine the milk, sugar and salt. Mix in the molasses, butter, dissolved yeast mixture, caraway seeds and 1 cup of the rye flour.
- Adding a small amount at a time, mix in the remaining rye flour. Add the white flour, a small amount at a time, and mix until the dough is stiff enough to knead.
- On a floured board, knead for a few minutes, adding as much white flour as needed to keep the dough from sticking to your hands. Knead until the dough forms a soft, smooth ball.
- Grease a large mixing bowl. Place the dough in the bowl and then turn it over so that the top of the dough is now greased.
- Cover the dough with a towel, and let it rise in a warm place for 1 or 2 hours, or until it doubles in size.
- Punch down the dough and then divide it in half. Form each half of dough into the shape of a round loaf. Place the loaves onto a greased baking sheet. Cover the loaves, and let them rise in a warm place for 1 or 2 hours, or until they double in size.
- Preheat the oven to 375 degrees F before placing the loaves into oven. Bake them for 30 to 35 minutes, until the bread sounds hollow when tapped and the top has browned.
- Serve warm with butter, or break a loaf of German Rye Bread into pieces and serve with chilled German Bread Dip.