Marion'S Rye Bread
Marion's Rye Bread offers a hearty, flavorful crust with a dense, chewy interior, perfect for sandwiches or alongside soups. Ideal for bread enthusiasts and home bakers.
Ingredients
Instructions
- Pour 1 quart boiling water on top of the mixture.
- Mix well until combined.
- When cooled to lukewarm (about 115°), add 1 package dry yeast dissolved in 1/4 cup warm water.
- Add white flour gradually until the dough is workable.
- Let the dough rise until doubled in size.
- Divide into 4 loaves, prick each with a fork, and let rise again.
- Bake at 350° for 35 minutes until golden brown.
Tips & Substitutions
For a lighter texture, consider adding 1/4 cup vital wheat gluten to the rye flour. If you prefer a sweeter bread, you might substitute the dark brown sugar with honey or maple syrup. Ensure the water isn't too hot when combining with yeast, as it can kill the yeast. This rye bread pairs beautifully with Tomato Garlic Bread for a delightful meal.
Serving Suggestions
Serve this hearty rye bread with a spread of butter or cream cheese, or use it to make sandwiches with smoked meats and cheese. It also complements a bowl of hearty soup or salad well. Try it alongside Checkerboard Cookies for a delightful contrast of flavors.
Storage & Reheating
Once cooled, store the 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 it for up to three months. To reheat, wrap it in foil and place it in a preheated oven at 350°F for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Marion'S Rye Bread contains roughly 828 calories, with 7g protein, 152g carbohydrates, and 25g fat. It is an excellent source of dietary fiber (38% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1976mg per serving (86% 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 whole grain rye flour instead of light rye flour?
Yes, whole grain rye flour can be used for a denser texture and richer flavor. However, you may need to adjust the liquid in the recipe slightly, as whole grain flour absorbs more moisture. Start by adding a little more warm water as needed until the dough reaches the right consistency.
What can I substitute for margarine in this recipe?
You can substitute margarine with unsalted butter or coconut oil for a richer flavor. If you're looking for a vegan option, use a plant-based butter or olive oil. Keep in mind that different fats can slightly alter the taste and texture of the bread.
How can I tell if the bread is fully baked?
To check if the bread is done, tap the bottom of the loaf; it should sound hollow. Additionally, the top should be golden brown. If you have an instant-read thermometer, the internal temperature should register around 190°F when fully baked.
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).