Lazy J Bar C

Lazy J Bar C

Wednesday, January 25, 2012

Rye Bread - Three Ways

We love rye bread here at the Lazy J Bar C and eat it often! I make at least six different types of rye bread to sell at the Farmer's Market. This is my basic rye bread recipe that I can "change up" to get different varieties. The picture below shows Onion Rye on the left, Caraway Rye in the back and Dill Rye in the front. These three are very consistent sellers and the Onion Rye makes for a killer patty melt!


Rye Bread

1 1/4 cups milk
2 tablespoons butter
2 tablespoons sugar
1 1/2 teaspoons salt
2 1/2 cups bread flour
1 1/2 cups medium rye flour
2 teaspoons bread machine yeast OR 1 packet active dry yeast (If using active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients.)

Now here is where you can vary the type of rye bread you are making.
Add 1 tablespoon caraway seeds
OR 3 tablespoons dried chopped onion
OR 1 tablespoon dried dill weed and 1 tablespoon dried dill seed

For today's post, I'm featuring the Dill Rye shaped into half loaves. The half loaves have become very popular at the Farmer's Market, people like being able to mix and match two types of bread or just buy a small loaf if they are single or have a smaller family. I have found that when most people say they don't like rye bread it's really the caraway seeds that they don't like. This Dill Rye has no caraway seeds just lots of lovely dill flavor.


Mix, knead and let your dough rise until doubled using your favorite method; bread machine, manual or stand mixer. Shape into a loaf and place in a greased 9 x 5 x 3-inch bread pan. I love the "feel" the rye flour gives to the dough, totally different than using all wheat flour.


Let the dough rise in a warm place until nearly doubled.


Bake in a preheated 375 degree oven for 30 minutes or until done. Cover loosely with foil after about 10 minutes to prevent over browning.


No matter which version you make, this bread has a lovely light texture and slices beautifully. It's funny, living here in the desert southwest, I can find Masa flour all day long but I have to buy my rye flour at a health food store! LOL!!

One of these days, I will post the recipe for the dark Pumpernickel Rye and Jerry's favorite, the Scandinavian Rye with fennel, caraway, dried orange peel, molasses and buttermilk! :) I'm linking up to The Country Homemaker Hop with Heidi at My Simple Country Living.

19 comments:

Kristina said...

Each time I see you bake bread, I think to myself "I should be baking more bread" - LOL!

Robyn said...

Candy, are you a mind reader?

I have had in the back of my mind to make Rye Bread. I have never made it, but loved my Great Grandma's Rye Bread.

I have a Gooseberry Patch Recipe bookmarked to make, but have not gotten to it. Looks like it will stay bookmarked, since I will be printing off your Rye Bread recipe!

Mooberry Farmwife said...

Your recipe looks fabulous as usual, Candy. There is some good eating at your place, for sure!

Thanks for sharing this! :o)

Candy C. said...

Kristina,
But you must remember, I bake bread at least four days a week for the Farmer's Market! ;-)

Robyn,
I hope you like the bread as much as we do! :)

Julie,
Thanks and you are welcome!

Susan said...

Sigh. Rye bread is/was my all time favorite bread. Yours looks - as always - perfectly delicious!

Teresa said...

This looks great. I really wish I had more time to bake bread.

Chiara said...

It's been a while since I've had rye bread, but I remember being so addicted to it as a kid. I'll try out this recipe, more specifically the onion one! It looks delicious and so easy to make. Thanks for the recipe!

Sharon said...

Thanks for the recipe. Sometime..when hubby is off the extreme diet I will make this. It looks so good!

Candy C. said...

Susan,
I sure wish you could try the bread! :(

Teresa,
Maybe this summer when school is out! :)

Candy C. said...

Chiara,
The onion variety is really, really good!

Sharon,
I think you guys will like it! :)

Kathy Felsted Usher said...

Rye bread is my favorite. I love taking (with the caraway seed) rye bread and making a peanut butter and jelly sandwich, and I chill it first so everything is cold. Maybe a little weird but it's good! Thanks for the recipe(s).

nancypo said...

Looks good! I always forget to buy rye flour...

Candy C. said...

Kathy,
I actually thought about you and your Scandinavian heritage when I posted this! :)

Nancy,
You've got that Scandinavian thing going on too, don't you? :)

Ngo Family Farm said...

Wow, your bread looks incredible! How kind of you to share your special recipe. Thank you. And half loaves? Genius!!
-Jaime

Ngo Family Farm said...

P.S. You have me thinking about a certain European rye bread I can only buy at a German bakery very far from where I live now. In my family, we used to call it "cicero bread." It's a light rye, and I haven't found a comparable bread anywhere else--yours might do the trick! (okay, now I'm even more excited to try it)!

Candy C. said...

Jaime,
I hope this bread comes close to the one you used to get! :)
The half loaves are *really* catching on at the Farmer's Market.

SweetLand Farm said...

I love looking at all your bread. Looks good. Homemade it the best!

Kateri said...

I've never thought to bake loaves of bread in that way so that they split into half loaves. What a great idea!

Candy C. said...

SweetLand Farm,
Yep, homemade is THE best!

Kateri,
Makes it nice to share or to put one in the freezer! :)