• 3 Packages dry yeast
  • ½ cup warm water
  • 1 Tablespoon Sugar
  • 1 cup warm water (yes, an additional cup)
  • ½ cup dark molasses
  • 1 tablespoon salt
  • 2 tablespoons oil
  • 2 cups rye flour
  • 2½ - 3 cups bread flour
  1. Preheat your oven to 375 degrees.
  2. Soften yeast in ½ cup warm water.
  3. Stir in the sugar and let stand 6 minutes or until it’s bubbly.
  4. In large mixing bowl combine the yeast/water combo above along with 1 cup warm water with molasses, salt, oil and rye flour.
  5. Mix this until it makes a nice smooth batter.
  6. Work in the bread flour until the dough is smooth and no longer sticky. It should be very pliable and elastic.
  7. Knead the dough for a few minutes and then let it rise in a greased bowl until it’s doubled.
  8. Punch the dough down and shape into 2 large round loaves
  9. Placed the loaves a few inches apart on a greased and cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well.
  10. Let loaves rise in a warm place until doubled.
  11. Bake loaves at 375 for about 30 minutes or until the crust makes hollow sound when tapped.
  12. This bread is supposed to freeze very well.
Recipe by Chef Pablo's Recipes at