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Prep Time 33 mins
Total Time 3 hrs 23 mins
Serves 32

Deli-Style Rye Bread


Bring the smells of a bakery to your own home with this deli-style rye bread recipe, made with Post Bran Flakes cereal for an added crunch.


  • 3 cups rye flour divided
  • 2 ¾ cups all-purpose flour divided
  • 2 cups Post® Bran Flakes cereal
  • 2 package active dry yeast
  • 1 tablespoon caraway seed
  • 2 teaspoon salt
  • 2 teaspoon onion powder
  • 2 ¼ cups water divided
  • ¼ cup vinegar
  • ¼ cup dark molasses
  • ¼ cup (½ stick) butter or margarine
  • 1 square unsweetened chocolate
  • ½ teaspoon cornstarch


  1. Mix 1 cup of the rye flour, 2 cups of the all-purpose flour, Bran Flakes cereal, active dry yeast, caraway seed, salt and onion powder in large bowl.
  2. Place 2 cups of the water, the vinegar, molasses, butter and chocolate in saucepan. Cook on low heat until butter is melted, stirring occasionally. Stir until chocolate is completely melted.
  3. Add chocolate to flour mixture. Beat with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. Add remaining 2 cups rye flour and ¾ cup all-purpose flour; stir until mixture forms a stiff dough.
  4. Place dough on lightly floured board; knead 5 minutes or until smooth and elastic. Place in greased bowl; cover with clean towel. Let rise in warm place, free from draft, for 1 to 1 ½ hours or until doubled in volume. Punch down dough; divide in half. Shape each half into ball. Place 1 ball in each of 2 greased 8-inch round baking pans or on 1 large greased baking sheet. Cover with clean towel; let rise 1 hour or until doubled in volume.
  5. Preheat oven to 375°F. Bake, uncovered, 45 minutes or until loaves sound hollow when tapped. Meanwhile, blend cornstarch with remaining ¼ cup water in small saucepan. Bring just to boil; brush over tops of loaves. Bake an additional 5 minutes or until glossy. Remove from pans; cool on wire racks. Cut each loaf into 16 slices to serve. Makes 2 loaves, 16 servings each.
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