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Easy, hands on and a dee-lice recipe for my fav bread! I add my Epicure (I sell these products) seasonings for a variety of blended seasonings.Thank you for sharing!Chef ChantalE
I’ve made this recipe 7 times in the past year. It’s delicious! I don’t use the cocoa, so a little more flour. Sometimes, when forming the loaves, I roll the dough out & spread it with minced onion then roll it up like cinnamon rolls & cut it in half to form the two loaves.
Nice enough bread but I would say it is more of a medium to dark rye rather than a light rye like I was looking for. Judging by the picture I was expecting something much lighter. I used regular cooking molasses (no sulphur and not blackstrap) and my dough was much darker than the dough shown in the photos. I wanted a light rye for Reuben sandwiches but think this might not be what I am looking for. I think it will be great with baked beans though.
Thanks for the feedback Gwynneth. I’ve only produced a light colored rye bread with this recipe. Don’t know why yours turned out darker.
I have made this several times since I saw it a few years back. It’s a go-to winner!Also makes excellent dinner rolls.
This is just the best rye bread, we love it without the seeds and cornmeal, but that’s just our preference. Thanks so much for sharing, rye flour was not the easiest to find in AZ. I finally found some but will bring along with my white flour that always bring
I made this bread this morning and my husband and I just sat down to critique. I did not alter from the recipe.
The bread has a good flavor, although it is not the traditional rye bread you would find in the bakery or in the store. It is more related to a pumpernickel bread, due to the molasses & cocoa used. We both agreed I made 2 nice loaves of a pumpernickel / rye bread.
Next time I make rye bread, I will not use molssss or cocoa, and will use organic all purpose bread in place if the bread flour, and I will use 3 cups of all purpose, 1 1/2 T salt, instant yeast, a 450 degree oven for a crusty outside, along with a few other tweeks, and have a shallow pan of hot water in the oven on the bottom rack, which gives rye bread that chewy texture.
In conclusion, this is still a nice tasting bread, however I will make the more traditional rye in the future. It is just as easy, and with using instant yeast, you don’t have to proof it….. less kneading..
I halved the recipe since it’s just me and hubby, and I have limited storage space in my tiny apartment. Turned out pretty well! It seemed a bit bitter, and I think it might have been because of the cocoa. However, I also did use blackstrap molasses since that’s what was on hand, and it could be the culprit also. Good texture, didn’t seem terribly sweet compared to other rye breads I’ve tried. I think next time, I will try to reduce or eliminate the cocoa, and cut back on the molasses just a bit. If that doesn’t work, I’ll stop being a cheapo and buy some different molasses. Overall, good recipe. I just need to tweak it to suit my tastes.
Hi Michelle, my guess is that the bitterness is coming from the blackstrap molasses. That type of molasses can be strong and a bit bitter.
I have been trying to get rye bread right….havent been able to until this recipe. I really like it! Could someone tell me how much onion I would add to this recipe to get an oniony rye bread? I’ve been trying onion rye too but cannot get an onion flavor no matter how much I use…dried, fresh or dried reconstituted.
Hi, Merilee! I’d try using 1 large yellow onion, diced and sauteed until caramelized. Cool it to room temperature, and then add it to the dough after you finish Step 2. Let us know how it turns out!
Thank you Emma! I will try this and will let you know!
Love this recipe! I have made it about 10 times now. The molasses is perfect… everything is perfect!
I agree with those saying too much molasses. I was hoping for a more traditional rye bread but I got molasses bread with caraway seeds. Maybe that’s more to do with my expectations than the recipe.
I did appreciate how easy this was and that the bread looks great! It just wasn’t what I was looking for but I plan to tweak for more rye and less molasses.
We love this exactly how it is written! I do not go by the cooking time… I use the tap test. I find 30 to 35 minutes is suitable. I have made this several times and it is ALWAYS a hit! For those who say less molasses… nah… we even add a little more. This is my husbands favorite and it is the one that turned me from a rye hater to a rye lover. I again made this tonight to go along with dinner… but dinner went into the fridge. We instead ate full a boule of it along with Jarlsberg cheese and fruit. We have a hard time finding rye flour here…and got our local Publix to order in some for us. Now to store the case of rye we had to buy (freezer???). I have MS and can not stir easily. I start it out in the mixer and finish off by hand. Last few stirs bother me but the kneading is therapeutic for me. I find …here in Florida… that the rise time is only about an hour. No matter, it still is awesome! I do not have a fancy oven with a mister. I do mist the boule with a bottle every 2 minutes for the first 10 minutes. I do not mist when I do in a loaf pan because we do not want a thick crust for sandwiches.
Very good recipe. (I halved the recipe). I reduced the molasses slightly and omitted the cocoa powder. I opted for a free form loaf on my bread stone and baked for 43 minutes. Applied mist for the first 10 minutes
Barely one star. Way too much molasses, and 40 mins at 350 burned both loaves.Should have been described as sweet almost rye bread. No rye taste or smell. Sorry, this one won’t be repeated in my kitchen.
Very good bread. Nice flavor, and I like the advice about misting it in the oven, which produces a crunchier crust. If there were any more molasses, it would be too sweet for me, but it tastes wonderful and bakes up well.
Great flavor but a bit sweet for our taste. The bread I usually make uses 1/2 tsp sugar to proof the yeast and nothing more. I hope reducing the molasses does not change it too much. Good recipe though. Thanks
What type of molasses? tks
Hi Nicole, good question! I would use a regular unsulphured molasses, not blackstrap which can be a bit intense and bitter. I’ll clarify that in the recipe, thanks!
I use Grandma’s Molasses. Easy to find in most grocery stores. I grew up in Maine and it was the only molasses used, my mother (would now be 94) only used that. We lived in NW Ohio for a couple of years when I was a child and I remember how she complained about the local molasses there. I am now in Florida and can only find Grandma’s in small bottles… but I remember my mother buying it in gallon jugs.
Best bread EVER! Thanks for the great recipe!
Hi guys, can you please tell me in grams how much yeast do I need? “2 packages active dry yeast” Thank you!
Hi, Ruxandra! Emma here, managing editor for Simply Recipes. 2 packages contains about 14 grams of yeast. Enjoy!
I grew up on this bread. George was my father. In the 1960’s, he used to have an old steel bread pail that he would clamp to our kitchen stool. It had a hand kneading crank. He did the initial rise in the pail, always placed a suitable distance from our wood stove. Late in the evening, we (he most often) would form it into loaves for the final rise before baking. This was the bread he made most often.
First time making rye bread and was looking for a good and easy recipe. All the comments on this bread said this is the go to rye bread. IT WAS AMAZING, super soft on the inside. Never had such great results from a home made bread recipe. Made this bread originally for my husband because I don’t like rye, but I’m devouring it!