This German rye bread recipe makes 2 loaves of hearty, dense rye bread. The bread is very good by itself, or serve it with the German bread dip recipe for a special presentation. If you are planning to serve the bread with the dip, prepare the dip recipe first and let it chill while making the bread recipe.
1/2 cup salad dressing or mayonnaise
1/2 cup sour cream
1 teaspoon dried onion flakes
1 teaspoon parsley, chopped fine
1 teaspoon dill seed
1/4 teaspoon celery seed
1/2 teaspoon seasoned salt
Mix well until all herbs are mixed throughout. Place in refrigerator at least 4 hours before serving.
2 packages active dry yeast
1/2 cup warm water
1 1/3 cups warm milk
1 teaspoon salt
2 tablespoons white sugar
1/2 cup sorghum molasses
2 tablespoons butter, room temperature
3 1/3 cups rye flour
2 1/2 cups white bread flour
2 tablespoons caraway seeds
1. Dissolve yeast in 1/2 cup warm water in a small bowl.
2. In a large mixing bowl combine milk, sugar, and salt. Beat in molasses, butter, dissolved yeast mixture, caraway seeds and 1 cup of the rye flour.
3. Adding a small amount at a time, mix in the remaining rye flour. Add the white flour, a small amount at a time, and mix until the dough is stiff enough to knead.
4. On a floured board, knead for a few minutes, adding as much white flour as needed to keep the dough from sticking to your hands. Knead until dough forms a soft, smooth ball.
5. Grease a large mixing bowl. Place dough in bowl and turn to grease top of dough.
6. Cover dough with a towel and let rise in a warm place for 1 or 2hours, or until double in size.
7. Punch down dough and divide in half. Form each half of dough into the shape of a round loaf. Place loaves on a greased baking sheet. Cover loaves and let rise in a warm place 1 or 2 hours, or until double in size.
8. Preheat oven to 375 degrees F before placing loaves in oven. Bake for 30 to 35 minutes, until bread sounds hollow when tapped and top has browned.
Serve warm with butter, or break a loaf of German Rye Bread into pieces and serve with chilled German Bread Dip.