Thank you, plllog. I was hoping to have a tried and true recipe on here before resorting to the web. I do have a grain mill, but any place I could possibly. get rye berries is so far away that it isn't worthwhile. I'll see how a recipe turns out and if it isn't so great, I'll just buy a ready made loaf from Kroger for $2.99.

Madonna

Understandable. Sorry I couldn't be more help. I haven't made rye bread in something like 5 years, and it was just an average Euro style loaf baked in a pan.

I have a recipe in my Zo cookbook for a light rye bread and also for a pumpernickel bread. I have a recipe for a SIL's rye, but I don't remember it being dense or dark. If interested, let me know.

Lizbeth, thank you, I would like to have your SIL's rye recipe.

Madonna

Madonna, This is my SIL's and is an OLD recipe that I haven't eaten in years. I copied as it is in my file. As I remember, she formed these into round loafs (3), rather than baking in a pan.

I also have a bread machine cookbook by Beth Hensperger that has a few rye bread recipes if you are interested. Hopefully some of the other bread bakers will come along with a winner.

Rye Bread

2 1/2 cups rye flour

1/2 tsp. salt

1/2 cup sugar

2 cups warm water

1/2 cup Brer Rabbit dark molasses

1 pkg Active Dry Yeast

3 Tbls melted shortening

5 cups white flour

Dissolve yeast in 1/4 cup warm water (not included in above). Mix all ingredients except white flour. Add white flour and make a stiff dough. Knead a few minutes. Let raise, punch down, let raise again. Form into three loafs and let raise.Bake 1 hour @ 300 degrees.

I have 2 recipes for rye bread...one a dark sweet heavy bread and another a lighter "limpa" bread. But both are for hand making not a machine and make a large quantity of bread!
Ask and I'll post them.

I would like to see Linda recipes. I make a few but not in a machine. So I'm no help there. I make a sprouted mixed grain rye and a dense sliced multi-grain rye. And a mini loaf that makes 4.

When I posted my recipes years ago I got 'crickets'. lol. Not one person here cared, so not sure anyone here has a recipe for a bread machine.

Googling 'danish rye bread' might find a good recipe.

I don't have a dark rye recipe, but I do have a pumpernickel recipe for bread machines. My recipe is for a Panasonic machine, and so you might have to adjust it for a Zo.

Lars' Bread Machine Pumpernickel Bread

(for Panasonic Bread Machine)

1 cup dark rye (or pumpernickel) flour
1/2 cup whole wheat flour

1-1/4 cups bread flour

2-1/2 tbsp semolina flour

1-1/2 tbsp vital wheat gluten

1-1/4 tsp salt

3 tbsp cocoa

1-1/2 tsp brown sugar

1-1/2 tbsp dried milk powder

2 tbsp caraway seeds

2 tbsp onion powder

2 tbsp melted butter

1-1/3 cup strong coffee (use 2 tsp coffee powder in warm water)*

2 tbsp dried chopped onion

1/4 cup molasses

2-1/4 tsp active dry yeast

Combine the flours, salt, sugar, and milk powder in the machine. Grind the caraway seeds in a spice grinder (or coffee mill reserved forspices), and add the onion powder, if it is in chunks. Grind the onion powder (if necessary) with the caraway until there are no more
chunks, and add to the flour mixture. Gently stir the ingredients together using a plastic spatula that will not scratch the surface of the machine. Add the melted butter, and stir this in gently as well, scraping off the spatula as needed. You can also use the internal paddle, turning it from the bottom, to mix these ingredients. I have found that mixing the dry ingredients together first makes a more even loaf – it does not hurt to give the machine a bit of help.
Assemble the machine container into the machine, making sure to lock it in place (I forgot to do this once, and it was a disaster).

Add the chopped onion to the coffee, and stir in the molasses. Pour the wet ingredients into the machine container, and close the lid. Add the yeast to the yeast dispenser in the top of the machine, and plug in the machine. Set to “basic” loaf and medium size. I prefer
dark crust, but medium crust setting will work also. Turn machine on or set the timer if you want a delayed baking.

After the bread is done, use the plastic spatula to gently loosen the sides of the loaf, and turn out onto a bread board. Butter all sides, top, and bottom of loaf, and set the loaf right side up on a wire rack to cool for 30 minutes.

Rye bread recipes....as promised.

Here's the Rye bread I promised. Makes 6 loaves.

Cook 4 medium potatoes (peeled), drain saving the water and put through a

sieve (or mash)

proof 2 pkts of yeast (or 3 1/2 teaspoons) in 1/2 cup warm water with a t.

of sugar. Mix 4 c. of buttermilk, 3/4 c. dark molasses, 1/4 cup of

shortening (she used Crisco, I use butter) and 1 t. baking soda and

1T.salt. Add 3/4 c. brown sugar and 3/4 c, of the potato water. Add enough

rye flour to make a dough ( still able to be stirred, but getting pretty

stiff).Add the yeast mixture and mix well Add enough white bread flour to

(as Mrs. Faust said)work it up, That is until it is stiff enough to knead.

knead about 6 to 8 minutes, let rise till double, punch it down and shape

into loaves. this works best in bread pans due to the long cooking time--if

you don't have 6 bread pans, just "free form" the rest and maybe take it

out of the oven a little sooner. Butter top of loaves and raise until it

almost cracks on top (this is a very heavy bread!) Bake 350 for 1 1/4

hours. mrs Faust used to divide the dough in half and add about a t. of

anise seed to -one half of the dough--I like it--almost like a tea bread..

Good Luck--I'm getting hungry just reading the recipe--it's really a

fabulous bread!

From the Kitchen of Ann Straight

Swedish Rye Bread (5 loaves)

2pkg dry yeast

1 cup warm H2O dissolve these three ingredients

1tsp. sugar

(meanwhile)

1 cup brown sugar

1 cup whiter sugar

1tsp. salt (scant)

1/4 tsp. fennel seed

1 cup shortening (I use oleo)

1/2c (scant) molasses

4 cups warm H2O

(combine this), add yeast mixture

Stir in 4 cups Rye Flour

Work in 8 or more cups of white flour (I use 10 cups)

The dough should be soft, but of course it should be workable

Knead for 5 minutes

Mix well--cover and let rise in warm place until double--- stir or punch

down

Dump out on lightly floured counter

Divide into 5 sections---shape

Place in greased pans--let rise

Bake at 275 -300 degrees until done

Wow, 6 loaves Mrs Faust? I don't have 6 loaf pans but you answered that question Linda. No second rise after dividing?

Saving it.

I've been trying for a great rye bread for quite a while. We don't make enough bread for me to justify a large scale recipe. Even with one loaf, we often freeze half of it . . . like all great breads, the secret is a slow rise and preferment, but I just don't have time to do that on a regular basis for one loaf of bread. Some people do the "Artisan Bread in Ten Minutes a Day" method but don't have the fridge space to devote to that either . . .

Sleeven...it says butter tops of loaves and let rise until it almost cracks on top.

LPink...Mix up your bread in a bowl before 10 on a weekend...do a couple of stretch and folds, No kneading as such. every 2 hours or so do the stretch and fold thing....then about 4 PM...dump the dough on the counter, divide in half and take one half, make a ball and stretch and fold in thirds....stretch again and make a loaf shape....do the same with the other half. cover with oiled saran and when doubled in size slash and bake at 425 for about 20 to 25 minutes.
Recipe....3/4 cup water, 1 packet yeast, 2/3 tsp salt 2 teaspoons of sugar and enough flour to make a fairly stiff dough.

You have way more love of dough than me Linda. Now that I'm working again, all spare time is futzing with garden stuff. Artisan loaves I can afford to buy now on occasion. They are better than mine anyway. But thanks. Maybe someone will try the recipe. You are the Bread Queen, that is for sure!!

Sorry I've taken so long to get back here. Thank you to everyone for the recipes and tips. I'm in the middle of planting a huge garden, thanks to my neighbor and his friend, two tractors and two attachments. My surprise from two angels. I'm able to grow pretty much of everything I eat, preserve and share. As soon as I get it done, I'm going to start trying these recipes.

Madonna