German Rye Bread Recipe

If you follow me on Twitter (and if you don’t, you really should), you already know that yesterday was Bread-Baking Day.

I started baking my own bread about 3 years ago, when a two-fold realization struck me whap upside the noggin:

1. If I wanted to find good, dense, whole grain, healthy bread (read: not pasty-white-Wonderbread-ish-white-flour smooshiness), I was going to have to buy it at some kind of special bakery or something.

2. Buying bread at some kind of special bakery or something is expensive.

Thus: Woman, get thee to thy kitchen and start thee thy baking!

I’m not sure where I discovered the following recipe, so my apologies to the original baker for not attributing it here. But the fabulous and heart-warming Jennifer Bones (@JennyBBones) was so enthused about the breadal yumminess I posted on Twitter yesterday, I emailed her the recipe just a short while ago. And since I’d already typed it up, I thought ’twas a lovely opportunity to share it here, as well!

So, without further ado or adon’t, I give you:

German Rye Bread


1 1/2 tsp active dry yeast
2 cups warm water (110-115ºF)
2 cups whole wheat or rye flour (I use rye.)

6 tbsp sugar
3 tbsp sesame seeds (I will often add an additional 3 tbsp sunflower seeds or poppy seeds or nuts or all of the preceeding.)
2 tsp salt
5 cups whole wheat flour
2 cups warm water (110-115ºF)

1 egg


In a 4-quart (or 4-liter) bowl, dissolve yeast in 2 cups warm water. Whisk in 2 cups rye/wheat flour until smooth. Cover loosely with clean dishcloth and let stand in warm place for 4 hours or until dough falls about 1 inch and surface bubble activity lessens. (I pretty much go the 4 hours and call it done.) ; )

Stir sugar, seeds, salt, 5 cups flour, and 2 cups warm water into prepared dough. Mix well. Add flour as needed to form a firm dough. Knead on floured surface for about 8 minutes (–> smooth, elastic consistency). Cover and let rest 15 minutes.

Divide dough into 2 or 4 portions. Cover and let rest for 15 minutes. (I just divide it in half.)

Shape portions into loaves. Grease two baking sheets with extra virgin olive oil; sprinkle each with corn meal. Place loaves on sheets. Cover and let rise 40-45 minutes. (I use two medium-sized loaf pans.)

Preheat oven to 400ºF. Brush loaves with lightly beaten egg. Sprinkle each loaf with more seeds (I use poppy, sesame, or sunflower.) Bake for 30-35 minutes, rotating pans after 15 minutes or until browned. Cool on wire racks.

Store or refrigerate bread in airtight containers for 5-7 days or in airtight bags in freezer.

Makes spiffy sandwiches and tastes especially yummy warm with butter, cinnamon, and sweetness (I use Truvia.).

One thought on “German Rye Bread Recipe

  1. I should note that I no longer use Truvia for anything. I’ve switched to liquid stevia or Stevia In The Raw or honey.

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