This fragrant Orange Rye Bread brings a delightful twist to classic rye with the bright, citrusy notes of fresh orange zest and the deep, mellow sweetness of dark molasses. The result is a hearty loaf with a tender crumb, complex flavor, and a subtle aroma that fills the kitchen as it bakes. This bread is truly special — perfect for toasting, slathering with butter, or transforming into the most memorable turkey or ham sandwiches you’ll ever make. Its balance of earthiness and brightness captures the comfort of old-world baking with a touch of sunshine.
INGREDIENTS:
2 3/4 cups warm water (105°F – 115°F)
2 packages (or 2 scant tablespoons) active dry yeast
1/2 cup firmly-packed dark brown sugar
3 tablespoons butter, melted
4 teaspoons salt
3 tablespoons orange zest
1/3 cup dark molasses
3 3/4 cups unsifted rye flour
5 1/2 to 6 1/2 cups unbleached all-purpose flour
METHOD:
Pour the warm water into the bowl of a stand mixer. Sprinkle in the yeast and stir until dissolved. Let stand for 5–10 minutes, until foamy.
Stir in the brown sugar, butter, salt, orange zest, molasses, and rye flour. Beat until the mixture is smooth and fully combined. Gradually add enough all-purpose flour to form a soft dough that begins to pull away cleanly from the sides of the bowl. Avoid adding too much flour — the dough should be tacky but not sticky.
Switch to the dough hook and knead on medium speed for 8–10 minutes, until the dough is smooth and elastic. (If kneading by hand, turn out onto a lightly floured surface and knead for about 12 minutes.)
Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with a damp towel or plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour.
Punch down the dough and turn it out onto a lightly floured surface. Gently knead a few times to remove excess air. Divide into two equal portions and roll each into a 14×9-inch rectangle. Starting from the short end, roll tightly into a log, pinching the seam and tucking the ends under. Place into two greased 9×5×3-inch loaf pans.
Cover the pans lightly and let rise in a warm spot until doubled, about 1 hour and 10 minutes. The dough should rise just above the rim of the pan.
Start to preheat oven to 375°F about 30 minutes before the last proof is finished.
Bake on the lowest rack for about 40 minutes, or until the loaves sound hollow when tapped on the bottom.
Remove from pans and transfer to a wire rack. Cool completely before slicing to allow the crumb to set.
SERVING SUGGESTIONS:
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Ideal for turkey, ham, or roast beef sandwiches.
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Serve slices with sharp cheddar, butter, or orange marmalade.
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Toast and top with smoked salmon and cream cheese for brunch.
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Excellent alongside soups and hearty winter stews.
YIELD: Makes 2 loaves
