Ingredients

How to make it

  • In a small bowl dissolve yeast in the warm water. Set aside.
  • Meanwhile, in a large mixing bowl place the 1/2 cup butter, the sugar, molasses, and salt. Add the boiling water; stir until butter is melted. Add rye flour. Beat with an electric mixer on low speed until combined, then on medium speed about 3 minutes or until smooth. Gradually beat in yeast mixture until combined. Using a wooden spoon, stir in as much of the all-purpose flour as you can.
  • Turn the dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until double in size (1-1/4 to 1-1/2 hours).
  • Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Shape each half into a loaf and place in 2 greased 8x4x2-inch or 9x5x3-inch loaf pans. Cover and let rise in a warm place until nearly double (40 to 50 minutes).
  • Bake in a 350 degree F oven for 35 to 45 minutes or until done. Remove from pans. Brush tops of warm loaves with a little softened butter. Cool on wire rack. Makes 2 loaves.

Reviews & Comments 9

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    " It was excellent "
    pointsevenout ate it and said...
    Very nice loaf. The taste of molasses does come through nicely.
    See Swedish Rye Bread for further flauntings.
    3/5/13
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    " It was excellent "
    wmhaynes ate it and said...
    Great recipe! I have made it twice now. I have to make my own version of molasses using brown sugar and maple syrup since we cannot get molasses here. The whole family loves it. Also used it to make croutons. Thanks! Cindy
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    " It was excellent "
    wmhaynes ate it and said...
    What a great bread recipe! It's going to get made today in Chiang Rai, Thailand! Thanks for sharing the recipe - Blessings - William and Cindy Haynes
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  • pintobean 7 years ago
    When I grow up I want to be a expert chef . Oven bread is the best.I think.
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  • dariana 7 years ago
    Your welcome Chefjeb, from browsing all your marvelosu recipes, I am not surprised you still bake bread too. I love the stuff you have posted.
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  • chefjeb 7 years ago
    A good classic bread recipe. Thanks! We bake all of our bread, including hamburger buns, etc. (posted) For those with mixers, or a food processor, strong enough to handle the dough you can go straight to the mixer and make a sponge and keep adding flour until you get a ball that comes away from the sides of the bowl. Continue kneading until a golf ball size piece can be stretched without tearing. It's kneaded. I would add a little sugar to the yeast. That gives it food and it will proof faster. Good recipe and thanks for posting! This recipe would also work with whole wheat flour instead of rye.
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  • dariana 7 years ago
    linebb, glad I could help out. I have a bread machine, it was a gift some years ago but I also prefer the old fashioned way. It just doesn't taste homemade to me out of a bread machine.
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  • dariana 7 years ago
    misstracy I was asked to post this and many of us prefer to actually do our own baking. But thanks hun for the comment. Please do not label me with names such as "pompous" as you do not know me and I do not appreciate it.
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  • misstracyflick 7 years ago
    How pompous and elitist to dis the Bread Machine - perhaps one of the greatest inventions known to woman, or indeed man. The machine allows almost anybody to produce a perfect loaf almost every time, without all that unnecessary kneading!
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  • linebb956 7 years ago
    Man your good... this is what I'v been looking for.. I can add the seeds to this. Will make a double recipe and freeze 3 or 3 loaves... I like the texture of the regular bread more than the bread machine ones. When I quit work, I gave my machine away, as I'm home do it the old way.. I use my Viking mixer with dough hook, takes a lot of labor out of it. Thanks.
    Was this review helpful? Yes Flag

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