Sandwich Rye Bread

Fill with your favorite sandwich ingredients. Or use to make a fabulous Reuben or Rachel (turkey) sandwich.

Sandwich Rye Bread

difficulty

Intermediate

Yield

3 loaves

Prep Time

0:25

Bake Time

35 to 40 minutes

Rise Time

1-3/4 to 2 hours

difficulty

Intermediate

Yield

3 loaves

Prep Time

0:25

Bake Time

35 to 40 minutes

Rise Time

1-3/4 to 2 hours

ingredients

  • 2-3/4 cups warm water (100? to 110F)
  • 3 (6-3/4 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 3/4 cup brown sugar
  • 2 teaspoons salt
  • 1 teaspoon caraway seed
  • 1 teaspoon fennel seed
  • 1 teaspoon freshly grated orange peel
  • 2 tablespoons oil
  • 1/4 cup molasses
  • 1 cup rye flour
  • 3/4 cup whole wheat flour
  • 5-3/4 to 6-3/4 cups bread flour

DIRECTIONS

  1. Combine water and yeast in large mixer bowl; let rest 5 minutes. Add brown sugar, salt, caraway seed, fennel seed, orange peel, oil, molasses, rye flour, whole wheat flour and 2 cups bread flour; beat with electric mixer on low for 30 seconds. Beat on medium-high for 3 minutes.
  2. Stir in enough remaining bread flour to make a soft dough. Knead on lightly floured surface 8 to 10 minutes until smooth and elastic, adding additional flour if needed. Shape into a ball. Place in a greased bowl, turning once to coat.
  3. Cover; let dough rise in a warm, draft-free place until double in size, about 1 hour.
  4. Punch dough down and divide into 3 equal portions. Form each into loaves. Place in greased 8-1/2 x 4-1/2-inch pans. Cover and let rise until double, about 45 to 60 minutes.
  5. Bake in preheated 350°F oven for 35 to 40 minutes, or until done. Remove from pans immediately. Cool on wire rack.
  6. See link for using this recipe in a great sandwich!
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Sandwich Rye Bread

  • Difficulty: Intermediate
  • Yield: 3 loaves
  • Prep Time: 0:25
  • Bake Time: 35 to 40 minutes
  • Rise Time: 1-3/4 to 2 hours

Ingredients

  • 2-3/4 cups warm water (100? to 110F)
  • 3 (6-3/4 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 3/4 cup brown sugar
  • 2 teaspoons salt
  • 1 teaspoon caraway seed
  • 1 teaspoon fennel seed
  • 1 teaspoon freshly grated orange peel
  • 2 tablespoons oil
  • 1/4 cup molasses
  • 1 cup rye flour
  • 3/4 cup whole wheat flour
  • 5-3/4 to 6-3/4 cups bread flour

Directions

  • Combine water and yeast in large mixer bowl; let rest 5 minutes. Add brown sugar, salt, caraway seed, fennel seed, orange peel, oil, molasses, rye flour, whole wheat flour and 2 cups bread flour; beat with electric mixer on low for 30 seconds. Beat on medium-high for 3 minutes.
  • Stir in enough remaining bread flour to make a soft dough. Knead on lightly floured surface 8 to 10 minutes until smooth and elastic, adding additional flour if needed. Shape into a ball. Place in a greased bowl, turning once to coat.
  • Cover; let dough rise in a warm, draft-free place until double in size, about 1 hour.
  • Punch dough down and divide into 3 equal portions. Form each into loaves. Place in greased 8-1/2 x 4-1/2-inch pans. Cover and let rise until double, about 45 to 60 minutes.
  • Bake in preheated 350°F oven for 35 to 40 minutes, or until done. Remove from pans immediately. Cool on wire rack.
  • See link for using this recipe in a great sandwich!