Old World Brown Bread

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber.

Old World Brown Bread


2 loaves



Prep Time


Bake Time

45 to 50 minutes

Rest Time

10 minutes

Rise Time

1 hour

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  • 4 cups rye flour
  • 3-1/2 cups all-purpose flour
  • 1 tablespoon salt
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 2 tablespoons crushed caraway seed
  • 2 tablespoons minced onion
  • 2 teaspoons instant coffee granules
  • 1 teaspoon sugar
  • 1 teaspoon crushed fennel seed
  • 2-1/2 cups water
  • 1/4 cup vinegar
  • 1/4 cup dark molasses
  • 1/4 cup butter OR margarine
  • 1 (-ounce) square unsweetened chocolate
  • 2 cups bran flakes cereal
  • Melted butter (optional)


  1. Combine rye flour, 1 cup all-purpose flour, salt, undissolved yeast, caraway seed, minced onion, coffee, sugar and fennel seed in a large bowl. Heat water, vinegar, molasses, butter, and unsweetened chocolate until very warm (120° to 130°F). Stir in bran flakes; let stand about 2 minutes or until cereal is softened. Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining all-purpose flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  2. Divide dough into 2 equal parts. Shape each into a 10 x 3-inch oval. Place on greased baking sheets. Cut slits in dough just before baking. OR roll each piece of dough to 12 x 8-inch rectangle. Beginning from short ends, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 9 x 5-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  3. Bake at 350°F for 45 to 50 minutes or until done. Remove from pans; cool on wire rack. Brush with melted butter, if desired.

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