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Orange Rye Bread

Finely grated orange peel along with molasses and caraway seeds made this bread a winner at the Oregon State Fair.


Dissolve yeast in the 1/4 cup warm water and leave to proof for 5 minutes.

Pour the 1-1/2 cups water into a saucepan and grate the orange peel into it. Coarsely chop the caraway seeds in a coffee mill or spice mill and put into the water. Cover the sauce pan and heat until boiling. Take pan off heat and let rest for an hour. This lets the orange and the seed release their fragrant oils.

Pour the orange mixture into a bowl and add the sugar, molasses, salt, shortening and one cup of the unbleached white flour. Add the dissolved yeast and incorporate thoroughly. Add the rye flour and mix in. Add enough unbleached flour to make a shaggy ball. Turn out onto a floured work surface and knead until elastic. Wash and oil the mixing bowl and put the dough in it turning to oil the surface of the dough. Cover bowl and let rise in a warm place until doubled, about two hours.

Punch the dough down; divide in two equal portions and shape into balls. Cover with a towel and put in a warm place until doubled (1-1/2 to 2 hours).

Brush loaves with beaten egg and bake in a 375 degrees F oven for 25 minutes or until brown and beautiful.

Makes 2 loaves (13 slices each).

Orange Rye Bread


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Products Used in this Recipe

Gluten Free
Active Dry Yeast

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Grains Beans Seeds
Whole Caraway Seeds

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Baking Aids
Brown Sugar

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Baking Aids
Sea Salt

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Flours & Meals
Organic Dark Rye Flour

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Flours & Meals
Unbleached White All Purpose Flour

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