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Old-Fashioned Rye Bread

This old-fashioned bread is just so delicious. There is the sweetness from the molasses and the chewiness from the crust. This bread is scrumptious plain, toasted, grilled or just about any way you serve it. Make two loaves because you'll go through the first one in minutes!
Course Breakfast, Brunch
Cuisine Jewish
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 3 hours 20 minutes
Servings 10 servings


  • 1 package dry active yeast
  • 1 cup warm water
  • 1 3/4 cups rye flour sifted
  • 1 3/4 cups all-purpose flour sifted
  • 1/2 cup light or dark molasses
  • 1 tbsp. butter or pareve margarine
  • 1 tbsp. caraway seeds or chopped onions optional or your choice of seeds or herbs
  • 1/2 tbsp. Kosher salt
  • cornmeal to sprinkle on baking pan


  1. In a large bowl mix the yeast and water until dissolved. Add the salt, molasses, butter, (seeds if using them), rye flour, and 1 cup of all purpose flour. Mix this with a wooden spoon until smooth. Using your hands, slowly add in the rest of the all purpose flour. As you work the dough it should come together, away from the bowl.
  2. Flour a baking cloth or board and put the dough on this and knead for about 10 minutes until the dough is smooth. Lightly grease a large bowl and place the dough in it. Coat the dough with the oil from the bowl. Cover with a clean towel and place in a warm spot for 1 hour, or until the dough doubles in size.
  3. Grease a large baking sheet pan and sprinkle on some cornmeal. Set aside. Punch dough down and place on the baking cloth. Shape dough into a loaf, but narrowing at either end. Cover with a towel and rest for about 45-50 minutes until it doubles in size.
  4. Preheat oven to 375 degrees. Place loaf on prepared baking sheet pan. Place in oven for about 50+ minutes. To see if it is done, tap the bottom of the loaf. There should be a hollow sound. That indicates that the loaf is finished baking.. Remove and place on a wire rack to cool and then slice to your desired thickness.