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Whole Wheat-Rye Bread recipe

Fresh slices of this chewy bread, fleckedwith rye and cornmeal, are building blocks for memorable sandwiches.Molasses lends sweetness and depth of flavor, making for a moistbread, perfect for open-faced preparations or hearty lunch-boxfare.

Recipe: Whole Wheat-Rye Bread

3 cups whole wheat flour
2 cups rye flour
1 1/2 cups all-purpose flour
1 tablespoon salt
1 tablespoon granulated sugar
2 (1/4-ounce) packages active dry yeast or 5 teaspoons
2 1/2 cups warm water (110°F -125°F / 45°C to 50°C)
3/4 cup yellow or white cornmeal
1/3 cup molasses
3 tablespoons butter or margarine, softened
2 tablespoons melted butter or margarine
2 tablespoons yellow or white cornmeal

  • Combine whole wheat flour, rye flour,all-purpose flour and salt in a large bowl; mix well.
  • Combine sugar, yeast and 1 1/2 cups ofthe flour mixture in a second large bowl; set aside.
  • Combine water, first addition of cornmeal,molasses and softened butter in a medium bowl, carefully combiningevenly as butter begins to melt.
  • Gradually add cornmeal mixture to yeastmixture, beating with an electric mixer until blended, then beatan additional 2 minutes. Gradually add remaining flour to forma stiff dough.
  • Turn dough onto a floured surface andknead for 10 minutes or until smooth and elastic.* Form intoa ball and place in a greased bowl, turning to grease the topas well.
  • Cover dough lightly with a large pieceof plastic wrap; place bowl in a warm place away from drafts.Allow dough to double in bulk, about 1 hour.
  • Meanwhile, generously grease two 9 x 5x 3-inch loaf pans; set aside.
  • Punch dough down to press air out. Dividedough into two equal portions; roll into two rectangles of about18 x 9-inches each. Roll each into a tight tube from the 9-inchside, forming 2 loaves. Pinch ends to seal as you roll; placeinto prepared pans with seam side facing pan bottom. Cover panslightly with a tea towel; put into a warm place for second rise(30 to 45 minutes).
  • Meanwhile preheat oven to 350°F (175°C).
  • Just before baking, brush tops of loaveswith melted butter; sprinkle each loaf with remaining cornmeal.
  • Bake for 45 minutes or until loaves aregolden brown and crusty. Loaves should sound hollow when tapped.Cool on a rack.

    Makes 2 loaves.

    * This bread can also be prepared usinga heavy-duty electric mixer. Prepare as follows:

  • Mix whole wheat, rye and all-purpose floursin a large bowl as above; stir to combine well.
  • Combine sugar, salt, yeast and 1 1/2 cupsof flour mixture (above) in work bowl of mixer. Mix with flatbeater for about 1 minute.
  • Combine water, cornmeal, molasses andmargarine in a medium bowl (as above).
  • With dough hook in place pour liquid ingredients(above) into mixer work bowl. Using low settings mix to forma dough. Gradually add remaining flour mixture to work bowl;periodically stop mixer to scrape bowl.
  • When most or all of flour mixture is incorporatedand dough forms a ball which follows hook around work bowl, kneadingis complete. Remove dough from work bowl; place into a large,well-greased bowl for first rise. Continue as in above directions.Whole Grain Caraway Rye Bread

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  • Comments

    1 Comment


    When done, brush the tops with butter as soon as bread comes out of the oven. Remove bread immediately from the pans and cool on a wire rack. If you leave bread in the pans, it will get moist from the steam in the pan. Thank you for this great recipe. Could I use only whole wheat and rye flour for this recipe? I also would like to incorporate whole grain rye to make it healthier. What do you think would be a good proportion for everything?

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