Help! Need a tried and true Rye Bread recipe please!

Dad was complaining the other day about not being able to get a "good rye bread with seeds". Does anyone have a tried and true recipe?  I have a bread machine, but do not need to use it - I can make it the old fashioned way, no problem.  I've experimented with a few recipes that I found online, but have found them a bit too sweet.  If anyone out there has had success with one, I'd appreciate a recipe.  Thanks!  Sue

Ok, not sure this will help, but it's the holidays, so be kind.  King Arthur flour makes a great deli-rye flavor enhancer.  I have no idea what's in it, and I don't care since it tastes great.  I add some to a combo white and rye flour along with some caraway seeds, always give it a second need in the bread machine (turn it off and start over), then shape by hand.  I also use a little of the KA bread enhancer to get some extra rise.

Go for a long, long rise!

KingArthurflour.com is the website, I believe

I'd love a black or heavy rye recipe that doesn't call for cocoa or coffee which seems to be all I can find. My rye is still a work in progress but I think it's pretty good.
1 1/2 C water
2 TBL molasses
3 TBL butter
2 2/3 C flour
2/3 C rye flour
2/3 C whole wheat flour
1 TBL dried minced onion
1 1/2 TBL dill or dill weed
1 1/2 TSP caraway seed
yeast pkg.
mix, knead until elastic, rise until doubled, rise again and bake (after you put several slashes across the top) on a pre-heated pizza stone at 375 º for 40 minutes  or until it sounds hollow when you tap on it. I usually toss a shot glass of water on the floor of the oven once the bread is in. Be carefull you don't saturate the stone or I imagine it would crack. You could use a bread machine (the recipe basics came from a West Bend bread machine cookbook but it's doctored from the original) but add the extra's after the machine beeps before the final rise. I'm sure you could do a greased bread pan too.

A good rye bread calls for a sourdough rye starter.
This takes time to develop but the end result is worth
the effort. On the plus side, once you have it going and active it will last forever.
Try www.thefreshloaf.com
Peter Rinehart posts there often and has some great rye bread recipes. Chow Jim

Thanks for all the suggestions!  Id like to make this for him for Christmas, so I'm a bit short on time.  However, I will look into the starter and King Arthur enhancer for the future.  MilWFoodlovers will be the one I make for him this time around.  Thanks!  Sue

anyone have a recipe that doesn't call for bleached wheat flour (regular white flour)??

Rye Bread - Rugbrød -of course this recipe can be cut in half...
Makes 4 loaves

2 packages dry yeast
1 quart warm water
11 cups rye flour
2 tablespoons salt
1 teaspoon caraway seed

Dissolve yeast in water. Add 4 cups flour. Beat into smooth dough. Let rise in the bowl in a warm place until doubled in bulk.

Add salt, caraway seeds, and remaining flour. Knead about 15 minutes on a lightly floured board.

Divide dough into four equal parts. Shape into loaves, and place in greased pans (9×5×3) to rise in a warm place until doubled in size.

Brush tops with cold water.

Bake 1 hour in a preheated 350º oven.

thank you, ann!!!!

can this be halved easily??  or should that not be done?

what about using sourdough starter?  that would be in place of the yeast, correct? 

thanks, again!

This can be halved very easily.I have never used sour dough starter, so I cant help you on that.But this is a very simple, yet good recipe.Although I use all the caraway seeds when I cut the recipe in half-I love em!

LOL, i didn't think a teaspoon of the caraway seeds was nearly enough for all that flour!  don't think it's enough for half of it either ;)