Quick Rye Bread

Name: Quick Rye Bread
Yield: Makes 4 loaves
Ingredients: 4 cups rye flour; 1 cup all-purpose flour; 1 tablespoon coarse salt; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 cup untoasted sunflower seeds; 3 tablespoons sesame seeds, toasted; 2 tablespoons flaxseed; 1/2 teaspoon cumin seeds, lightly crushed; 4 ounces (1 stick) unsalted butter, chilled and cut into small pieces, plus more for pans; 2 cups plain whole-milk yogurt; 1/2 cup whole milk; 1/4 cup honey; 2 large eggs; 2 tablespoons mixed seeds (sunflower, sesame, flax, and cumin), for sprinkling

18 Ratings
3 Reviews

No kneading is needed for this fragrant, dense bread dough. The ingredients are quickly mixed together, similar to quick-bread batters, and then baked, making these loaves speedy work.

Martha Stewart Living, July 2008

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Yield:

Makes 4 loaves

Directions

Step 1
Preheat oven to 350 degrees. Place a baking sheet on center rack. Butter four 6-by-3-by-2-inch loaf pans, line with parchment, and butter parchment.

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Step 2
Mix flours, salt, baking powder, baking soda, and seeds. Cut butter into flour mixture with a pastry cutter or rub in with your fingers, until the mixture resembles coarse crumbs.
Step 3
Whisk together yogurt, milk, honey, and eggs. Make a well in center of flour mixture, and pour in yogurt mixture. Stir well to combine (batter will be sticky). Spoon batter into pans, smoothing the tops. Scatter mixed seeds on top of batter.
Step 4
Transfer pans to baking sheet, and bake until loaves are slightly cracked and golden brown, about 1 hour. (A skewer inserted into centers should come out clean.) Let cool in pans for 15 minutes. Turn out onto wire racks, and let stand for 2 hours.

Reviews (3)

18 Ratings

5 star values: 0
4 star values: 4
3 star values: 6
2 star values: 7
1 star values: 1

Martha Stewart Member

12/13/2020

Liked the flavor a lot, but it was dense. Rye bread doesn't contain much gluten which makes it hard to get a rise even with yeast--here the smaller loaf pans probably help get more height to width. I don't have tiny loaf pans so I halved the recipe and made it in one big loaf pan, and it was definitely flat and heavy. However, it was also soft and moist, and the flavor was great. I have firm opinions about rye bread so nixed most of the seeds in this recipe in favor of caraway, black mustard, and sesame seeds. Also, I made this parev/lactose-free with plant-based sour cream and cashew milk which turned out well. I bet with an egg replacer you could make it vegan without too much trouble.

Martha Stewart Member

07/14/2018

I followed the recipe as written, except used fat-free Greek yogurt. The bread loaves look great. The baking time was pretty much spot on. The bread tastes good, just not a very strong rye flavor. Also, it would have been a good idea to mention pressing down on the seeds after sprinkling on the loaves. I will definitely make again, I might forego the cumin seeds, they have a pretty strong taste. Overall, a good recipe and glad I made it.

Martha Stewart Member

06/18/2008

I made this recipe this morning. It tastes good, but it was only about half as "high" in the rising process as it should have been--about 1.5 inches tall. What went wrong?

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Quick Rye Bread

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Reviews (3)

All Reviews for Quick Rye Bread