Party Rye Bread


The perfect addition to your holiday party tray, try this hearty rye bread made with molasses, malt liquor and a hint of orange.





4 small loaves

Prep Time

30 minutes

Rise Time

1-1/2 hours

Bake Time

25 minutes


  • 2-3/4 to 3-1/4 cups all-purpose flour
  • 2-1/2 cups medium rye flour
  • 1/3 cup sugar
  • 2 (4-1/2 tsp.) packages Fleischmann's® RapidRise Yeast
  • 2-1/2 teaspoons salt
  • 1 tablespoon grated orange peel
  • 2 teaspoons fennel seed
  • 1 cup beer
  • 1/2 cup water
  • 1/4 cup light molasses
  • 2 tablespoons butter OR margarine
  • Molasses Glaze
  • 2 tablespoons molasses
  • 2 tablespoons water
  • 1 tablespoon freshly grated orange peel


Combine 1-1/2 cups all-purpose flour, rye flour, sugar, undissolved yeast, salt, orange peel and fennel seed in a large mixer bowl. Heat beer, water, molasses and butter until very warm (120° to 130°F). Stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 4 equal pieces. Roll each to 10 x 6-inch oval. Roll each up tightly from long side, as for jelly roll, tapering ends. Pinch seams to seal. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 hours.

With sharp knife, make 3 diagonals cuts on top of each loaf. 

To make Molasses Glaze, combine molasses and water in a small bowl; stir until well blended.

Brush loaves with Molasses Glaze. Bake at 375°F for 15 minutes; remove from oven and brush again with Molasses Glaze. Bake additional 10 minutes or until done. Remove loaves from oven and brush again with Molasses Glaze. Cool on wire racks.