Recipes > Rye Loaves Find A Store Rye Loaves This recipe makes three hearty rye loaves. Freeze some, or share with family, neighbors or friends. Makes great sandwich bread! Yield 3 (9×5-inch) loaves Print Recipe Pin Recipe 2 Reviews Ingredients3 cups water (110-115°F)1 tablespoon granulated sugar3 (0.25oz each) packages (21g) or 2 tablespoons plus 3/4 teaspoon Red Star Active Dry Yeast2 cups whole wheat flour2 teaspoons fine salt1 1/2 cups dark rye flour4 cups bread flour InstructionsAdd water and sugar to a large mixing bowl. Stir in yeast; let sit 5-10 minutes until bubbles start to form. Add the whole wheat flour; using a dough whisk or wooden spoon, stir until combined. Add salt and dark rye flour. Mix until smooth. Add 3 cups bread flour; mix until combined.Turn dough out onto a lightly floured surface. Knead in as much of the remaining bread flour as needed, working it in with your hands, pressing flour into dough and turning dough over. Continue kneading until dough is smooth and elastic.Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.Grease three 9×5-inch loaf pans; set aside.Punch down dough. Place on floured counter. Divide dough into 3 equal pieces; cover and let sit 10 minutes. Roll or pat one piece into a 14×7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in prepared pan. Repeat with remaining two dough pieces. Cover; let rise until indentation remains after touching.Preheat oven to 375°FBake loaves for 20 minutes. Turn oven down to 350°F. Bake for an additional 20 minutes.Remove breads from pans and let cool on wire racks. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
