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Catholic Recipe: Dark Rye Bread


  • 1 package active dry, or cake, yeast
  • 4 cups warm water, divided
  • 4 cups sifted rye flour
  • 2 cups sifted all-purpose flour
  • 1 tablespoon salt
  • 1/2 teaspoon caraway seed
  • Details

  • Yield: 1 loaf
  • Prep Time: 4 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Austria

Also Called: Schwarzbrot

A healthy, hearty dark bread to serve on fasting days and throughout Lent.


Dissolve yeast in 1 cup water. Combine flours, salt, caraway seed. Add 3 cups water. Mix. Knead until firm; cover with damp cloth; let rise 3 hours.

Punch dough down; knead 10 minutes; cover; reserve 45 minutes.

Place dough on floured baking sheet. Bake 1 hour in 350° oven, pricking with fork from time to time during baking. Remove from oven; brush freely with water. Lower temperature to 300°; bake 15 minutes more. Cool. Serve.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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