German Rye Bread Recipe

4 cups warm water (110 degrees to 115 degrees F), divided

6 tablespoons sugar

1 (.25 ounce) package active dry yeast

2 tablespoons caraway seeds (optional)

2 teaspoons salt

2 cups rye flour

3 1/2 cups whole wheat flour

3 1/3 cups bread flour

1 teaspoon cornmeal

In a large bowl, mix the water, sugar, and yeast. Let stand 10 minutes.

Add the caraway seeds (optional), salt, and all flours (rye, wheat, and bread flour). Combine thoroughly. Allow your German rye dough to rise for 1 hour in a warm place.

Meanwhile, grease two baking sheets with non-stick cooking spray, and sprinkle with cornmeal.

After one hour of rising, divide German rye dough into four sections and shape into rustic loaves on the baking sheets (two per sheet). Allow loaves to rise 30 minutes.

With a sharp knife, make several slashes across the top of each loaf of bread. Bake at 400 degrees F for 30-35 minutes. Rotate pans after 15 minutes.

Remove loaves when the tops are golden brown. Brush the tops of your German rye loaves with melted butter for a softer bread crust (optional). Cool on wire racks.

Substitutions and Additions

All-purpose flour can be substituted for either the wheat or bread flour, or both.

If you like caraway seed, consider topping your dark German Rye bread loaves with an egg wash before baking (1 egg, lightly beaten, with 4 teaspoons of caraway seed.)

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German Rye Bread