Rye bread is a rather dense, heavy bread. Nice to eat with healthy leafy toppings with cold meat, mushrooms, halloumi or feta cheese or strips of fried beef or chicken and bell peppers. May also be served as a side with lasagne.

rye bread

Homemade Rye Bread

Fresh, delicious Rye bread
5 from 1 vote
Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Rising Time 2 hours 30 minutes
Total Time 3 hours 40 minutes
Course Side Dish
Cuisine South African
Servings 2 loaves
Calories 2111 kcal


  • 4 ½ tsp active dry yeast
  • 2 ½ cups warm water
  • cup molasses black treacle
  • 1 tbsp salt
  • ¼ cup oil
  • ¼ cups cocoa powder
  • 2 cups rye flour
  • 5 cups bread flour


  • In a large metal bowl dissolve the yeast in the warm water with the molasses or black treacle.
  • Add the salt, oil, cocoa powder, 2 cups of rye flour and then 2 cups of bread flour, mixing into the yeast mixture after each addition with a wooden spoon.
  • Add more bread flour, a cup at a time until the dough is not so sticky and it is too hard to mix with the wooden spoon.
  • Spread a half cupful of flour onto a large, clean flat surface and put the dough onto the surface.
  • Knead the dough by pressing down with the heel of your hand, stretching it turning the dough a quarter-turn. Pulling the dough back toward you and then pressing and stretching again.
  • Knead additional bread flour into the dough until it reaches the right consistency, knead for 5 to 7 minutes until the dough is smooth and elastic.
  • Spreading some oil around a large bowl and place the dough in it turning it so it gets coated in the oil.
  • Cover the bowl with plastic wrap or a damp cloth, let it rise at room temperature until it has doubled in size (1 ½ hour).
  • Gently press down on the risen dough so some of the air is released.
  • Turn the dough around out onto a lightly floured surface, knead the dough a few turns and then divide it by cutting it in half with a sharp knife.
  • Shape each half into a loaf.
  • Place the dough loaf into oiled 20 x 10 cm (8 x 4-inch) bread loaf pans, depending on if you want to cook the loaves in pans or directly on a baking stone. Cover with plastic or a damp cloth.
  • Let the bread rise again, this time not doubling in volume, but rising by about half of its volume, about 30 to 45 minutes, half as long as the first rising.
  • The dough should be peeking over the top of the loaf pan if using a loaf pan.
  • If you are using a baking stone, place the stone in the oven, preheat the oven to 180ºC (350ºF) for at least half an hour before baking.
  • Put the loaves in the oven, if you have a mister, mist the dough with a little water for the first 10 minutes of baking.
  • Bake for 50 minutes or until done, the bread should sound hollow when you tap on it.


  • If baking on a stone and not in the pan, score the loaves a few times on the top of the dough right before putting it in the oven.


Calories: 2111kcalCarbohydrates: 397gProtein: 54gFat: 37gSaturated Fat: 4gSodium: 3560mgPotassium: 2588mgFiber: 26gSugar: 86gCalcium: 324mgIron: 12mg
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