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Quick Rye Bread
Recipe Summary
Yield: Makes 4 loaves
Ingredients
Ingredient Checklist
4 cups rye flour
1 cup all-purpose flour
1 tablespoon coarse salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup untoasted sunflower seeds
3 tablespoons sesame seeds, toasted
2 tablespoons flaxseed
1/2 teaspoon cumin seeds, lightly crushed
4 ounces (1 stick) unsalted butter, chilled and cut into small pieces, plus more for pans
2 cups plain whole-milk yogurt
1/2 cup whole milk
1/4 cup honey
2 large eggs
2 tablespoons mixed seeds (sunflower, sesame, flax, and cumin), for sprinkling
Gallery
Quick Rye Bread
Recipe Summary
Yield: Makes 4 loaves
Gallery
Quick Rye Bread
Quick Rye Bread
Quick Rye Bread
Recipe Summary
Yield: Makes 4 loaves
Recipe Summary
Yield: Makes 4 loaves
Yield: Makes 4 loaves
Makes 4 loaves
Ingredients
Ingredients
- 4 cups rye flour
- 1 cup all-purpose flour
- 1 tablespoon coarse salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup untoasted sunflower seeds
- 3 tablespoons sesame seeds, toasted
- 2 tablespoons flaxseed
- 1/2 teaspoon cumin seeds, lightly crushed
- 4 ounces (1 stick) unsalted butter, chilled and cut into small pieces, plus more for pans
- 2 cups plain whole-milk yogurt
- 1/2 cup whole milk
- 1/4 cup honey
- 2 large eggs
- 2 tablespoons mixed seeds (sunflower, sesame, flax, and cumin), for sprinkling
Directions
Preheat oven to 350 degrees. Place a baking sheet on center rack. Butter four 6-by-3-by-2-inch loaf pans, line with parchment, and butter parchment.
Mix flours, salt, baking powder, baking soda, and seeds. Cut butter into flour mixture with a pastry cutter or rub in with your fingers, until the mixture resembles coarse crumbs.
Whisk together yogurt, milk, honey, and eggs. Make a well in center of flour mixture, and pour in yogurt mixture. Stir well to combine (batter will be sticky). Spoon batter into pans, smoothing the tops. Scatter mixed seeds on top of batter.
Transfer pans to baking sheet, and bake until loaves are slightly cracked and golden brown, about 1 hour. (A skewer inserted into centers should come out clean.) Let cool in pans for 15 minutes. Turn out onto wire racks, and let stand for 2 hours.
Reviews (3)
Add Rating & Review
18 Ratings
5 star values:
0
4 star values:
4
3 star values:
6
2 star values:
7
1 star values:
1
Reviews (3)
Add Rating & Review
18 Ratings
5 star values:
0
4 star values:
4
3 star values:
6
2 star values:
7
1 star values:
1
Add Rating & Review
18 Ratings
5 star values:
0
4 star values:
4
3 star values:
6
2 star values:
7
1 star values:
1
18 Ratings
5 star values:
0
4 star values:
4
3 star values:
6
2 star values:
7
1 star values:
1
18 Ratings
5 star values:
0
4 star values:
4
3 star values:
6
2 star values:
7
1 star values:
1
- 5 star values:
- 0
- 4 star values:
- 4
- 3 star values:
- 6
- 2 star values:
- 7
- 1 star values:
- 1
Martha Stewart Member
Rating: 4.0 stars
12/13/2020
Liked the flavor a lot, but it was dense. Rye bread doesn't contain much gluten which makes it hard to get a rise even with yeast--here the smaller loaf pans probably help get more height to width. I don't have tiny loaf pans so I halved the recipe and made it in one big loaf pan, and it was definitely flat and heavy. However, it was also soft and moist, and the flavor was great. I have firm opinions about rye bread so nixed most of the seeds in this recipe in favor of caraway, black mustard, and sesame seeds.
Also, I made this parev/lactose-free with plant-based sour cream and cashew milk which turned out well. I bet with an egg replacer you could make it vegan without too much trouble.
Martha Stewart Member
Rating: 4 stars
07/14/2018
I followed the recipe as written, except used fat-free Greek yogurt. The bread loaves look great. The baking time was pretty much spot on. The bread tastes good, just not a very strong rye flavor. Also, it would have been a good idea to mention pressing down on the seeds after sprinkling on the loaves. I will definitely make again, I might forego the cumin seeds, they have a pretty strong taste. Overall, a good recipe and glad I made it.
Martha Stewart Member
Rating: Unrated
06/18/2008
I made this recipe this morning. It tastes good, but it was only about half as "high" in the rising process as it should have been--about 1.5 inches tall. What went wrong?
Martha Stewart Member
Rating: 4.0 stars
12/13/2020
Liked the flavor a lot, but it was dense. Rye bread doesn't contain much gluten which makes it hard to get a rise even with yeast--here the smaller loaf pans probably help get more height to width. I don't have tiny loaf pans so I halved the recipe and made it in one big loaf pan, and it was definitely flat and heavy. However, it was also soft and moist, and the flavor was great. I have firm opinions about rye bread so nixed most of the seeds in this recipe in favor of caraway, black mustard, and sesame seeds.
Also, I made this parev/lactose-free with plant-based sour cream and cashew milk which turned out well. I bet with an egg replacer you could make it vegan without too much trouble.
Rating: 4.0 stars
Rating: 4 stars
07/14/2018
I followed the recipe as written, except used fat-free Greek yogurt. The bread loaves look great. The baking time was pretty much spot on. The bread tastes good, just not a very strong rye flavor. Also, it would have been a good idea to mention pressing down on the seeds after sprinkling on the loaves. I will definitely make again, I might forego the cumin seeds, they have a pretty strong taste. Overall, a good recipe and glad I made it.
Rating: 4 stars
Rating: Unrated
06/18/2008
I made this recipe this morning. It tastes good, but it was only about half as "high" in the rising process as it should have been--about 1.5 inches tall. What went wrong?
Rating: Unrated
All Reviews for Quick Rye Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Quick Rye Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
