About these ads
RSS Feed

Bread Machine Rye Bread

Posted on

Last week I mentioned my favorite food in the whole world is a cheddar cheese sandwich with tomatoes, lettuce & onion.  Unlike other sandwiches, which I like on any bread, this one has to have a particular kind: either Ezekiel 4:9 Sprouted Grain Bread or rye bread.  We made this sandwich a lot growing up, and we only had Ezekiel bread at home, despite my yearning for white bread.  But now Ezekiel is my all-time favorite bread (go figure) and I love this sandwich on it!  But I have to say, the flavor of rye goes so nicely with cheddar cheese that I choose it over Ezekiel bread most times.

I got this recipe from my friend, Erin, in 2009 and it’s the only rye bread recipe I’ve ever made because I just love it so much I have no reason to try another.  I’ve been making it for several years now so I thought it was about time I shared the recipe!

This loaf was baked in the bread machine and lighter in color, probably because I made my coffee a little too strong in the latest loaf.

A note regarding the molasses: if you use unsulfured/unsulphured blackstrap molasses, it adds a good dose of iron, calcium, and potassium to your bread!  (1 tablespoon contains 20% of your daily calcium and iron, and 17% of your potassium.)  It has a little bit of a different flavor from regular molasses, but I used it in my most recent loaf and it tastes just as good as ever so you may as well boost your nutrition with the good stuff! I got mine at a health food store but they might even have it at the regular supermarket.

Bread Machine Rye Bread

Printable recipe
Printable recipe with picture

1 1/3 cups strong coffee
1/4 cup vegetable oil
1/4 cup molasses
1 1/3 teaspoons salt
1 1/2 tablespoons caraway seeds
1 cup rye flour
1 cup whole wheat flour
2 cups bread flour (I usually use all-purpose)
2 tablespoons unsweetened cocoa
1 1/2 tablespoons brown sugar
2 1/2 teaspoons rapid-acting bread machine yeast

Fill 2-lb bread machine pan with ingredients in the order listed, and bake according to bread machine manufacturer’s directions. If you wish to bake your bread in the oven, run the dough cycle. Once complete, dump onto a floured surface and shape into a loaf with floured hands, kneading in a bit more flour if the dough is too soft. Place in a 9×5 loaf pan (or two 8×4 1-lb bread pans for small loaves), covering with a towel and allowing to rise again until doubled in size. Bake at 350F for 30-40 minutes, or until the loaf sounds hollow when removed from the pan and tapped on the bottom. Remove to cooling rack and rub all over with a cold stick of butter. Allow to cool completely before slicing.

Veronica’s note: I’ve always made this bread with the three different flours, but it is probably OK to use another cup of rye in place of the whole wheat.

Recipe source: Erin N.

About these ads

About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

23 responses »

  1. That sandwich looks really really really good, and perfect for summer!!

    Like

    Reply
  2. you got me on this soft rye bread! lovely and that sandwich looks truly scrumptious!

    Like

    Reply
    • It did come out really soft this time! The dough was a lot softer than usual – maybe b/c of the humidity, but came out so nice and soft that Dennis enjoyed some warm with butter, and he’s not a rye fan.

      Like

      Reply
  3. I have a couple of favorite rye breads that I bake, but this one is a little different. I don’t have a bread machine, but I’ll give it a try.
    Lillian

    Like

    Reply
  4. Okay, am I the only one that didn’t know that coffee is in rye bread?? That’s one of my favorites too – I am going to try to adapt this using my oven since I got rid of my bread maker years ago. Thanks V!

    Like

    Reply
    • Pretty sure it’s not usual – there’s a recipe for rye on the bread sack and it doesn’t call for it. But it’s the first recipe I made and I love it so I’m stickin with it. :)

      Like

      Reply
  5. I havent had rye bread that much, but you make it look delicious! =)
    ( Now…Im hungry ) =D

    Like

    Reply
  6. thebetterbaker11

    You sure know how to make a mean sandwich Dearie! I LOVE rye bread and yours looks perfect. Making my mouth water! Thanks for sharing.

    Like

    Reply
  7. I’m with Biz, I had no idea rye bread had coffee in it. No bread maker here, but it sure sounds good. Rye is my favorite bread. You can’t have a good reuben without good rye! Your sandwich looks yummy too!

    Like

    Reply
    • I don’t think it’s usual, but it works. And girl, you needs a bread maker since you don’t like to bake. It does all the work for you and you get lovely fresh baked bread after only measuring some ingredients!

      Like

      Reply
  8. Marysue/ SueLily

    Hey Veronica! This looks woooonderful! I LOVE rye bread, but have only ever had the store-bought white kind. What is the difference in taste between the two (assuming you’ve had the other :0) ). And, do you alter the ingredients if you’re going to use an oven instead of a bread machine? Thanks!

    Like

    Reply
    • Hmm, well this one is softer for sure…maybe a little sweeter. I don’t alter the ingredients if I use the oven, and I often do b/c I prefer the look of an oven loaf, rather than the weird square one from the bread machine pan.

      Like

      Reply
  9. My bread machine pooped out a while back but this looks good enough to make without one!

    Like

    Reply
  10. I haven’t had rye bread in soooo long. My grandmother died in 2006, and I haven’t eaten much of it since then. Rye bread, cheese, pickles, and some turkey or ham with a schmear of mayo; now that was a sammich! Thanks for sparking some sweet memories of my grandma! :)

    Like

    Reply
  11. Rye is one bread that I’ve never attempted but it is great with certain sandwiches!

    Like

    Reply
  12. I haven’t been eating as much bread lately and this sandwich looks so freaking good :) I love rye.

    Like

    Reply
  13. This loaf looks perfect…slices up well too! I’ll bet it tastes delicious!

    Like

    Reply
  14. Pingback: Rye bread | Elizabethian Tea

  15. Hi There, I discovered this recipe of yours in June and was thrilled and very please with the results. I took a break from baking this loaf, because I ran out of molasses. I finally remembered to buy some and I’m back in business, but all of a sudden…the loaves are a dud. I’ve baked it twice in two days and both times, flat and yuck! I don’t know what I’m doing wrong. I followed the recipe exactly, except that I used olive oil instead of vegetable oil, I used 2 cups of rye instead of 2 of bread flour. I used quick rise yeast (for bread machines and traditional baking, it says)…Just bought a new jar and couldn’t remember what I had previously. I thought that maybe that was the problem. What are your thoughts?

    Like

    Reply
    • Oh goodness, I don’t believe rye has enough gluten and you really need the bread flour (or all-purpose) in there with it or it just doesn’t have the gluten necessary for it to rise. Did you make it with all rye before when you had good results?

      Like

      Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 3,373 other followers

%d bloggers like this: