Rye Bread

The smell of homemade bread baking, the strong caraway seeds becoming more flavorful from the roasting.

Yield: 2 loaves


  • 4 1/2 - 5 1/2 cups white flour, divided
  • 2 cups whole grain rye flour
  • 4 tbsp caraway seeds
  • 1 tsp fennel seeds
  • 3 tbsp sugar
  • 2 tbsp wheat gluten
  • 5 tsp yeast
  • 2 tbsp cocoa powder
  • 3 tsp salt
  • 2 1/2 cups warm water
  • 1/2 cup canola oil
  • 1 tbsp prepared horse radish


  1. In a large mixing bowl, combine 2 cups of the white flour, the rye flour, caraway, fennel, sugar, wheat gluten, yeast, cocoa powder, and salt.  Mix well.
  2. Add the water, canola oil, and horse radish.  Mix well.
  3. Add enough remaining flour to form a dough.  Knead for 6-8 minutes.
  4. Transfer to a greased bowl.  Cover and let rise in warm place until doubled in size -- about 1 hour.
  5. Punch down the dough.  Divide into two equal parts.
  6. Roll each out on a floured surface with a rolling pin into a large rectangle.  Roll up along the long axis, forming a loaf.  Pinch the seam closed, and place seam-side down in a greased 9" bread pan.
  7. Let rise in a warm place until doubled in size -- about 30-45 minutes.
  8. Bake at 350°F for 35 minutes.
Adapted from All Recipes.