Rye Bread Recipes include Dark Pumpernickel Bread Recipe, if Learning How to Bake Bread

The rye bread recipes in our home when I was growing up. This type of bread was favored largely due to my German heritage. I remember having rye loaves in long loaf shapes but mainly in round loaves. I am sure we ate rye bread in many ways, but my memories are of a slice of rye bread with good butter spread on it.

You can make rye bread recipes from all rye flour or a blend with one or more flours like the multigrain bread recipes. You can make a light rye or dark rye bread. It also comes with seeds or without seeds. Many people are annoyed with the seeds and prefer not to have them. I think they add to the texture. Rye breads can be made with yeast, from a sour dough recipe or even as quick breads.

The German rye Pumpernickel bread recipe is my favorite. It is made from ground whole rye grains. It is dark in color and has a dense texture and is very flavorful. My favorite ways of using rye bread today are in sandwiches like a simple ham and mustard or the grilled Rueben. Another way is I like serving rye as an appetizer dish when you dip pieces of the bread in a dip.

RYE BREAD RECIPE

• 1 Cake compressed yeast (1 package)


• 2 Tablespoons lukewarm water


• ½ Cup freshly boiled and sieved potatoes


• 2 Cups sour milk, scalded and cooled to lukewarm


• ½ Teaspoon sugar


• 2 Teaspoons salt


• 5 ½ Cups sifted rye flour


• 2 Tablespoons caraway seeds


• 1 ½ Cups sifted purpose flour


• Melted shortening

Soften yeast in lukewarm water. Add potatoes, milk, sugar, salt and 3 cups rye flour; beat until smooth. Add the caraway seeds and remaining rye flour mixing thoroughly.

Brush surface with the melted shortening, cover and let rise in a warm place until double in bulk. (about 1 ½ hours) Turn dough onto a (all purpose) floured board. Knead enough white flour into the dough to make it stiff enough to hold its shape in one large loaf. (You can divide into two loaf pans) Place on a baking sheet sprinkled with corn meal or flour. Cover and let rise until double in bulk. Brush top with cold water. Place a pan of water in the bottom of oven to create steam. Bake in a preheated oven at 400F degrees for about 50 minutes.

APPETIZER RECIPE

• 1 Round loaf pumpernickel bread


• 16 Ounces sour cream


• 2 Cups mayonnaise


• 4 Tablespoons dill


• 4 Tablespoons minced onion


• ½ Teaspoon garlic powder

Mix all ingredients together and refrigerate for a couple hours. Before serving, scoop out the inside of the bread loaf and cut into small pieces for dipping. Place bread shell on a large platter and arrange bread pieces around the shell. Pour the creamy dip into the shell. Have toothpicks handy for dipping the bread pieces.

Try These Great Bread Recipes Below:

• Biscuit recipe


• Boston brown bread recipe


• Salt rising bread

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