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“When I was a little girl, Aunt Joan made the BEST rye bread I ever tasted. She'd sometimes give us a whole loaf and I'd have to make my brother and sisters promise not to eat it all.... For Christmas I asked Aunt Joan to write down her recipe and share with me. I'm putting it here for everyone's enjoyment. Note - it isn't very explicit, so you'll have to have some experience to get it right.... I hope some of you enjoy this.”
READY IN:
1hr 10mins
YIELD:
4 Loaves
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Joan's directions were:
  2. 4 loaves; Bake 40 minutes at 375 degrees.
  3. Let rise, punch down and let rise again.
  4. When I called her to ask for clarity, she said she just mixes it all together, kneads until elastic and then lets it rise. Sometimes use more water, sometimes less flour -- Sometimes it takes half the day to rise, depending on how cold the house is -- When doubled, punch down and rise again. After comparing to some other directions, I'm thinking you may need more yeast too! She also said she'd put two loaves together in a 9X13 pan when baking.

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