Sandwich Rye Bread


Fill with your favorite sandwich ingredients.  Or use to make a fabulous Reuben or Rachel (turkey) sandwich.





3 loaves

Prep Time

25 minutes

Rise Time

1-3/4 to 2 hours

Bake Time

35 to 40 minutes


  • 2-3/4 cups warm water (100° to 110°F)
  • 3 (6-3/4 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 3/4 cup brown sugar
  • 2 teaspoons salt
  • 1 teaspoon caraway seed
  • 1 teaspoon fennel seed
  • 1 teaspoon freshly grated orange peel
  • 2 tablespoons oil
  • 1/4 cup molasses
  • 1 cup rye flour
  • 3/4 cup whole wheat flour
  • 5-3/4 to 6-3/4 cups bread flour


Combine water and yeast in large mixer bowl; let rest 5 minutes.  Add brown sugar, salt, caraway seed, fennel seed, orange peel, oil, molasses, rye flour, whole wheat flour and 2 cups bread flour; beat with electric mixer on low for 30 seconds.  Beat on medium-high for 3 minutes.

Stir in enough remaining bread flour to make a soft dough.  Knead on lightly floured surface 8 to 10 minutes until smooth and elastic, adding additional flour if needed.  Shape into a ball.  Place in a greased bowl, turning once to coat.

Cover; let dough rise in a warm, draft-free place until double in size, about 1 hour.

Punch dough down and divide into 3 equal portions.  Form each into loaves.  Place in greased 8-1/2 x 4-1/2-inch pans.  Cover and let rise until double, about 45 to 60 minutes.

Bake in preheated 350°F oven for 35 to 40 minutes, or until done.  Remove from pans immediately.  Cool on wire rack.


See link for using this recipe in a great sandwich!