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Rye Bread

Updated: Oct 8, 2020

Servings: 1 loaf

Storage Life of Ingredients: 1 year

This specialty bread loaf has a great texture and a lot of flavor. You can easily adapt the recipe to suit your tastes.

Pictured Process

Rye bread is great for some sandwiches (not peanut butter jelly!). Tuna or egg salad, ham and cheese, chicken salad...all great choices. You can alter this recipe if you don't like some of the flavors of the ingredients listed (mustard, pickle juice, caraway, and dill).

Combine all ingredients in a stand mixer and mix until ingredients are combined, but do not knead.

The mixture will look dry and unappealing. Allow it to rest for 20 minutes. During this time, the flour will absorb the water.

Knead the dough for about 7 minutes with the dough hook. The dough will look so much more beautiful than it did after the first mixing.

Let the dough rise in a lightly greased and covered bowl for 1-2 hours. The dough may not get to quite double the size, but it will definitely be puffy.

Shape the dough into a loaf and place in a greased loaf pan. Cover with greased plastic wrap and let the dough rise for a second time for 60-90 minutes.

The dough should rise above the edges of the bread pan. Cook at 350 degrees for 20 minutes. Tent the bread pan with foil and bake for another 20 minutes.


Storage Tips

Rye Flour: Rye flour will keep 4-6 months on your pantry shelf. Keep in a freezer bag in the freezer for 1 year storage.

Bread Flour: Bread flour can be stored in 5 gallon food-grade buckets with resealable lids. Layer the flour with bay leaves to keep the weevils away. Grains will keep for at least a year using this method.

Active Dry Yeast: I always keep my yeast in the freezer. Label it with the date bought and the date it expires so you will know how long it will last on your shelf if the power goes out. It will last at least a year if kept in the freezer.

Vegetable Oil: Oil will last at least one year in its original container on your pantry shelf.

Sugar: I store my sugar in 5 gallon food-grade buckets with resealable lids. Sugar is best if used within 2 years.

Caraway Seeds: Caraway seeds will start to lose their flavor after 2-3 years.

Dill Seeds: Dill seeds will start to lose their flavor after 2-3 years.

Pickle Juice: Pickle juice will last 1-2 years if kept in the refrigerator. You can replace the pickle juice in this recipe with water if you don't have any.

Dijon Mustard: Dijon mustard has a shelf life of 2-3 years unopened. After opening, it must be refrigerated. Shelf life is 1 year.

Instant Mashed Potatoes: Instant mashed potatoes have a shelf life of 10-15 years if unopened on your pantry shelf. Once opened a package will last 6-12 months.

Special Tools for this Recipe

Stand Mixer

Bread Slicer

Alternative Cooking Method

Sun Oven

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