Crock-Pot Recipe Steamed Rye Bread(Extra Moist; A Favorite Brown Bread.)
A moist, hearty brown bread with rich rye and graham flavors, enhanced by molasses and raisins. Perfect for breakfast or snack, suited for bread lovers and home bakers.
Ingredients
Instructions
- Thoroughly combine all ingredients in a mixing bowl.
- Pour the mixture into a well-greased Bread 'n Cake Bake pan and cover.
- Pour 1/2 cup water into the crock-pot and place the pan inside.
- Cover and steam on high for 2 1/2 to 4 hours.
- Optionally, steam for 4 1/2 to 5 hours for extra moistness.
Tips & Substitutions
For extra flavor, consider adding spices like caraway seeds or fennel to the dough. If you don’t have graham flour, whole wheat flour can be a suitable substitute. Ensure the pan is well-greased to prevent sticking, and remember to check the water level in the crock-pot during steaming. If you want a sweeter bread, increase the molasses slightly.
Serving Suggestions
This steamed rye bread is best served warm with butter or cream cheese. It pairs beautifully with hearty soups or stews, and can be an excellent side for dishes like Quantity Sausage Cheese Grits. Consider slicing it for sandwiches or enjoying it with a drizzle of honey or jam for a sweet treat.
Storage & Reheating
Once cooled, store leftover rye bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply steam the slices for a few minutes or place them in a toaster for a warm, crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Crock-Pot Recipe Steamed Rye Bread(Extra Moist; A Favorite Brown Bread.) contains roughly 720 calories, with 10g protein, 158g carbohydrates, and 6g fat. It is an excellent source of vitamin A (53% of the Daily Value), iron (52% of the Daily Value), and calcium (35% of the Daily Value), and a good source of dietary fiber and vitamin D. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of flour in this recipe?
Yes, while rye flour gives the bread its characteristic flavor, you can experiment with different flours. For instance, whole wheat flour can replace graham flour, and all-purpose flour can substitute rye flour, but it may alter the bread's texture and taste.
Why is my rye bread dense?
Rye flour contains less gluten than wheat flour, which can lead to denser bread. To improve the texture, ensure you are using sufficient liquid and consider adding a bit of vital wheat gluten to enhance elasticity. Steaming also helps retain moisture, so don't skip that step.
How do I know when the bread is done cooking?
To check if the bread is done, insert a toothpick or skewer into the center; it should come out clean or with a few moist crumbs. If it's still wet, continue steaming in 30-minute increments until fully cooked. The bread should also have a firm texture when pressed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).