Grandma Prudy’s Rye Bread

Name: Grandma Prudy’s Rye Bread
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 scant tablespoon active dry yeast (about 1/4 ounce packet); 1 teaspoon sugar (to feed the yeast); 1/4 cup warm water (105-110°F); 1/2 cup granulated sugar; 2 tablespoons molasses; 2 tablespoons shortening (butter-flavored Crisco recommended); 2 teaspoons kosher salt (or less for table salt); 1 tablespoon caraway seeds (optional); 2 cups warm water; 2 cups light or dark rye flour (spooned and leveled); 1/4 cup vital wheat gluten; 3 cups all-purpose flour, plus an additional 1/2 cup if needed; Vegetable oil or olive oil (for greasing, plus more for rolling); 1/4 cup butter (for rubbing on the bread)

By:

Thomas

Published:

September 25, 2025

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Grandma Prudy’s Rye Bread Recipe has a special place in my heart and certainly in my kitchen. This isn’t just any bread; it’s a family tradition passed down through generations. With each loaf, the sweet aroma of rye and caraway fills the air, reminding me of cozy family gatherings and heartfelt conversations. Rye bread often gets a bad rap for being dense and uninteresting, but let me tell you, this recipe is anything but that! The perfect blend of rye and all-purpose flour gives it a fluffy texture, while the touch of molasses and caraway seeds adds that delightful flavor kick. Whether you’re making a classic sandwich or just toasting a slice with butter, this bread warms the soul. So grab your apron, let’s dive into Grandma Prudy’s Rye Bread Recipe, and bring a piece of our family history into your home!

Why This Recipe Works

This recipe for Grandma Prudy’s Rye Bread represents a cherished family tradition, backed by years of experience and refinement. The balance of rye and all-purpose flour creates a light, fluffy texture while the addition of molasses and caraway seeds livens up the flavor profile, debunking the myth that rye bread is dense and bland. This winning combination ensures a successful bake every time!

Why You’ll Love This Grandma Prudy’s Rye Bread Recipe

You will appreciate this rye bread not only for its deliciousness but also for its elegance and versatility. Perfect for a hearty sandwich or simply toasted with a pat of butter, Grandma Prudy’s Rye Bread brings warmth to your kitchen that echoes through generations. You’ll cherish every bite and create new memories with your family.

Ingredients for Grandma Prudy’s Rye Bread

1 scant tablespoon active dry yeast (about 1/4 ounce packet)
1 teaspoon sugar (to feed the yeast)
1/4 cup warm water (105-110°F)
1/2 cup granulated sugar
2 tablespoons molasses
2 tablespoons shortening (butter-flavored Crisco recommended)
2 teaspoons kosher salt (or less for table salt)
1 tablespoon caraway seeds (optional)
2 cups warm water
2 cups light or dark rye flour (spooned and leveled)
1/4 cup vital wheat gluten
3 cups all-purpose flour, plus an additional 1/2 cup if needed
Vegetable oil or olive oil (for greasing, plus more for rolling)
1/4 cup butter (for rubbing on the bread)

Making the Dough

Activate the Yeast

In a stand mixer bowl, combine 1 scant tablespoon of active dry yeast, 1 teaspoon of sugar, and 1/4 cup of warm water (105-110°F). Stir and wait 5 minutes until the mixture is bubbly. This step is crucial because it shows your yeast is alive and kicking!

Combine Ingredients

Once the yeast is activated, add 1/2 cup sugar, 2 tablespoons molasses, 2 tablespoons shortening, 2 teaspoons kosher salt, and 1 tablespoon caraway seeds (if using). Stir in 2 cups of warm water. This mix sets the stage for a rich flavor that makes Grandma’s recipe special.

Add Flour

Gradually mix in 2 cups of rye flour and 1/4 cup vital wheat gluten on low speed. Then, slowly incorporate 3 cups of all-purpose flour, one cup at a time, ensuring a proper blend without poofing flour everywhere. It’s all about patience here; don’t rush this part!

Knead the Dough

Knead the dough on medium-low speed for about 7-10 minutes. The dough will be sticky but should start cleaning the sides of the bowl. If necessary, add up to another half cup of all-purpose flour. This process is where the magic begins, bringing everything together.

Rise the Dough

Grease a large bowl with 1 tablespoon of oil, add the dough, shape it into a ball, and coat it with oil. Cover with parchment paper or greased plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size. During this time, the yeast will work its wonders.

Second Rise

Punch Down and Shape

After the first rise, punch down the dough and reshape it into a ball. Let it rise a second time in a warm spot for about 1 hour, until doubled again. This second rising adds depth to the bread’s texture and flavor.

Prepare Pans

Prepare four 7×4 inch pans with nonstick spray. Divide the dough into four pieces. Shape and roll each piece into a loaf, pinching the seams to seal, and place them in the greased pans. This is where you see your hard work transform into something beautiful.

Final Rise and Bake

Last Rise

Cover the pans and let the loaves rise until they crown the tops of the pans, approximately 45 minutes. This final rise is key; you want them nice and fluffy when they hit the oven.

Bake the Bread

Preheat the oven to 375°F. Bake the bread for 30-35 minutes for 7×4 inch pans (40-45 minutes for larger pans). Check with an instant-read thermometer for a finished temperature of 205°F. You’ll know it’s ready when it’s golden brown and smells divine!

Serving Suggestions

Enjoy Grandma Prudy’s Rye Bread warm, slathered with butter or as a base for your favorite sandwiches. It also pairs beautifully with soups and stews or served with pate for a delightful spread. Every bite is a celebration of flavor.

Tips for Success

Ensure your yeast is fresh and properly activated; old yeast means flat bread.
Don’t rush the rises; this bread thrives on time and warmth, leading to a delicious final product.
Use the correct measurements to avoid drying out the bread—precision is key!

Variations

Herbed Rye Bread: Add dried herbs such as dill or thyme for a special twist.
Seeded Rye Bread: Experiment by including seeds like pumpkin or sunflower for added texture.

Storage Tips

Once cooled, store the bread in a ziplock bag on the counter for up to 3 days. For longer preservation, slice and freeze it for up to 3 months. This way, you’ll always have a taste of Grandma Prudy around!

FAQs

Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast in place of active dry yeast, but skip the activation step to save time.

How do I know when my bread is done baking?
A thermometer inserted into the center should read 205°F. Alternatively, the bread should have a well-browned top.

Can I add other flavors to this recipe?
Definitely! Feel free to incorporate additional ingredients like cheese or roasted garlic for a fun twist.

Why is my rye bread dense?
Using too much flour or rushing the rise can lead to a denser loaf. Keep an eye on the flour and let the dough rise properly.

Can I make this recipe gluten-free?
Rye flour cannot be substituted easily for gluten-free flour; however, look for gluten-free bread recipes for a similar texture.

The delightful taste and texture of Grandma Prudy’s Rye Bread will surely entice you and your loved ones. As the warmth of the fresh bread fills your kitchen, families will gather around the table, sharing stories and memories. Enjoy this treasured recipe, cherished for generations, as you create new traditions in your home. Whether toasted, spread with butter, or enjoyed with a hearty meal, this rye bread will become a staple in your culinary repertoire.

Grandma Prudy’s Rye Bread

Why This Recipe Works

Why You’ll Love This Grandma Prudy’s Rye Bread Recipe

Ingredients for Grandma Prudy’s Rye Bread