Rye Bread

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Preparation info

  • 3

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 package active dry yeast
  • ½ cup warm water
  • 3 cups sifted rye flour
  • 2 tablespoons honey
  • cup shortening
  • 1 tablespoon salt
  • 2 cups boiling water
  • 5 to 5½ cups sifted all-purpose flour
  • 1 tablespoon caraway seeds, if desired


  1. Soften the yeast in the warm water. Combine rye flour, honey, shortening and salt. Add boiling water and blend well. Cool to lukewarm.

  2. Add softened yeast. Gradually stir in all-purpose flour to make a soft dough. Add caraway seeds. Turn out on a floured board and let rest for ten minutes.

  3. Knead the dough for about ten minutes, until it is smooth and satiny. Place in a lightly greased bowl and turn once to grease the surface. Cover and let rise until doubled in bulk.

  4. Punch dough down, cover, and let rise again until almost doubled in bulk.

  5. Divide dough into three parts, form round loaves, and place them on greased baking sheets.

  6. Preheat oven to moderate (350°F.).

  7. Let loaves rise until almost doubled. Brush them with slightly beaten egg. Bake for thirty-five to forty minutes.

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