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Homemade Rye Wheat Bread

rye baking in oven

A re-post from five years ago!

The Rye Wheat Bread

I am not a fan of rye bread or of 100% whole wheat bread. You’d think my German ancestry would affect these taste buds, but it’s not so. I have sisters who like whole wheat bread, but I missed that gene.

Yet, this rye wheat bread is good. This recipe produces a moist, rich bread.  In addition to rye, wheat and white flour, you will need eggs, instant potatoes, margarine (or butter), milk, salt, sugar and yeast.

Don’t panic because of the ingredients.  It’s still an easy recipe.

The how to.

Dissolve the yeast in warm water, then mix the dry ingredients together.  Add the melted margarine (or butter) and milk to the yeast mixture and all the dry ingredients to the wet mixture.

For this recipe, you only need 1 Tablespoon of yeast.  I sometimes add a little more if I’m in a hurry to get the bread rising. For bread with wheat flour, one thing you want to do is make certain that you don’t add too much flour.  Add a little at a time until it is mixed in well.  You’ll want this dough to be a tad on the sticky side.


rye in bowl

Put the dough into a greased bowl and let it rise three times.

ready for the first punch!

You punch it down the first time and let it rise again.  After you put the bread into loaf pans, you let it rise again.

rye in pans no pricks

I always prick my loaves with a fork; it  helps the air escape and keeps the tops from developing bubbles or cracking.

rye rising in pans 2

Let the loaves rise and then put into a pre-heated oven.  The temperature is 425 and you only need to bake it for 25 minutes. Remember that the wheat and rye will make it look darker, so you don’t need to think it’s getting too dark.

This bread is excellent for toast or for grilled cheese sandwiches

A grilled cheese on rye-wheat bread.

.  It’s a moist bread and  not as dry as a lot of bread with whole wheat flour in it.

You can slice the bread and put it in the freezer.  Then when you want a few slices, you can just take out the amount you need.


The rye wheat bread recipe.

Here’s the recipe.  And a confession:  this is not Dave’s favorite bread recipe. So after making this one and hearing his many hints for his favorite recipe, I made that one, too.  You can find it by going to this link.

Rye Wheat Bread

My Windowsill
A little extra effort because of additional ingredients, but well worth the time! This moist wheat-rye bread is excellent toasted or just served plain.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Bread
Cuisine American
Servings 4 loaves


  • 1/2 cup margarine or butter
  • 2 2/3 cups milk
  • 2 cups warm water
  • 1 Tablespoon yeast
  • 1 cup sugar brown or white
  • 2 beaten eggs
  • 2 tsp. salt
  • 1 cup rye flour
  • 4 cups whole wheat flour
  • 2 Tbsp. instant potatoes
  • 7-8 cups white flour


  • Dissolve yeast in warm water
  • Heat margarine/butter and milk to lukewarm
  • Mix sugar, eggs, salt, rye flour, whole wheat flour, instant potatoes, and 5 cups white flour together
  • Add the yeast/water and margarine/milk
  • Add t he remainder of the white flour until the dough is rhe right texture
  • Put into a greased pan and let it rise until double
  • Punch down and let rise again
  • Make into 4 loaves and allow to rise again
  • Bake at 425 for 25 minutes or until done
  • Brush with margarine, oil, or crisco


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