100% Michigan Homestead Grown, 100% Open-Pollinated - Each & Every Seed

Aunt Barb's Rye Bread Recipe


On the left, is a traditional 5 cup wheat loaf.  On the right, is the family Rye Bread.  As you can see, it's big!  My Aunt Barb's family would always bake this bread for holiday gatherings.  I carry on the tradition, with the added bonus of growing the rye and grinding the flour. -- Scott

Stage 1:  Combine with a whisk

  • 4 cups lukewarm water
  • 1 package of yeast
  • 1 teaspoon of sugar
  • 4 cups of white flour

Cover and let rise until bubbly (about an hour)

Stage 2: Add

  • 4 tablespoons of oil (or melted bacon grease)
  • 1 tablespoons of caraway seeds (optional)--I like to crush them a bit
  • 1 1/2 tablespoons of salt
  • 2 heaping cups of rye flour
  • 2 or so more cups of white flour 

Knead on a floured board (I use the dough hook on the stand mixer) adding more flour as needed to make it stiff enough

Stage 3: Raising

  • Let raise
  • After doubling, punch it down
  • Let it rest 5 minutes
I lightly spray no-stick into a plastic container with a lid, add the dough and let it sit somewhere warm in the kitchen
Stage 4: Shaping
  • Shape the rested dough ball and place on a rye floured 12 inch pizza pan
  • Let raise again

I like to use the stone type like in the photo

Stage 5: Baking

  • Pre-heat the oven to 375 F
  • When it's expanded to a 10 inch circle, poke holes all across the top with a toothpick to prevent cracking and bubbles
  • Wet the top of the dough with a damp cloth
  • Bake for 80 minutes, then turn off the oven and leave it in for 10 minutes more
  • Dampen the top of the dough again
I use a pastry brush and a bowl of water