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Homemade Rye Bread Recipe

Homemade Rye Bread

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

Showing 11-20 of 28

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  • on August 23, 2010

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    Easy directions with great results. My cooking time was only 30 minutes at 350 degrees. Results were incredible. Now I'm ready for Sourdough.

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  • on June 01, 2010

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    What an excellent recipe! The prep time was a little too long but the end result was totally worth it. Thanks for sharing your recipes with us!

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  • on March 24, 2010

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    The recipe is very easy to follow. I just really enjoy to making it . And plus it was my very first bread I ever made.. Thanks for the recipe, Emeril. Waiting for more recipe to born...

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  • on March 23, 2010

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    I could not get this bred to rise. I make homemade bread for our household every week, so I'm not sure what went wrong with this one. I did exactly what the instructions told me to the first time, taking the temp of the milk before adding the yeast to make sure it wasn't too hot, and it did not rise. The second time, I wisked the milk/yeast etc mixture and let it sit to make sure the yeast was working. It bubbled alright, but when I made the dough and let it set for several hours, it still didn't rise. I'm not sure what to try next, but my husband loves rye bread and this seemed like a good recipe. Wish it had worked.

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  • on January 24, 2010

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    This is the first bread recipe that I have made with my KitchenAid and it turned out great. The crust and texture are perfect and it tastes so good it may not make it 'til morning. Will definitely make it again. I forgot to yell "Bam" however. Thanks Emeril!

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  • on January 14, 2010

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    This recipe seems to repeat itself on the "Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour." part. I did that once, and it turned out just fine. I also used rye and wheat flour instead of AP flour to avoid bleached flour, and it tasted great. I also misted it with water and covered it in sesame seeds half way through. Yummy!

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  • on November 09, 2009

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    In this recipe it says to put the egg in with the first few ingredients but at the end it refers to THE EGG to brush the bread with before baking. Which is it if two eggs are used why doesn't it say TWO instead of one. I am in the process of making this bread as I write...it's in the oven. I used the egg in the mix and another egg for the outside, I wonder if anyone else had a question about this. FYI I never heard of egg in bread.

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  • on October 26, 2009

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    I made this yesterday; who knew it was rye bread? Can't tast anything
    except flour.

    Boy am I disappointed!!!

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  • on November 15, 2007

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    I was asked to make Rye Bread for a dinner at church. I had never made Rye bread before and I didn't have a recipe. Thanks to Food Network and Emeril it was as easy as pie...or should I say bread. This recipe was simple to follow, didn't take a lot of extra ingredients that other Rye Bread recipes call for and best of all it tasted great.

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  • on August 11, 2007

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    Thank you Emeril for giving a glimpse of the wonderful world of breadmaking!

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