This is a recipe from Mary, who shared it years ago. Thanks again for the Rye Quick Bread recipe, Mary!
Another photo. These are old ones from Mary.
She used it as sandwich bread.
A Few Notes
You can also slice it across the middle, like a cake layer and use it to serve sandwiches.
The bread has a slightly sweet, honey-like taste, so it is very kid-friendly. In tribute to my mom, I also had to try it with peanut butter, and I have to say that she was right all along-peanut butter and rye really is quite wonderful.
Recipe
Mary's Rye Quick Bread
Rye Quick Bread is made without yeast, yet still very light thanks to the full fat yogurt.
Ingredients
- 1 cup all-purpose flour
- 1 cup rye flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 /2 teaspoon coarse sea salt
- 1 /4 cup salted melted butter
- 2 large beaten eggs
- 1 /4 cup honey
- 3 /4 cup full fat yogurt I used Fage
Instructions
- Preheat the oven to 350F. Grease an 8 inch cake pan with butter.
- Sift the flours, baking powder and soda, and salt together.
- Blend the butter, eggs, honey and yogurt in another bowl. Slowly spoon in the dry mixture. Mix until just incorporated.
- Press batter into the cake pan. Bake for approximately 37-40 minutes, until a toothpick can be extracted 'clean.'
Tried this recipe?Let us know how it was!
Jen says
Great recipe! Loved it with some butter and a drizzle of honey. Kid pleaser!
mrsblocko says
I made this and wrote about it on my blog. It was awesome and I will be making it again. Thank you so much for posting the recipe.
ps I used fat free sour cream instead of yogurt.
Linda says
Thanks, Mary. I'm anxious to try this, but I can't find full fat yogurt in either *my* Wegmans, which is a pretty big store, or at WalMart. I tried the health food store and they had full fat, but it was a quart size and super expensive. Is there anything that can substitute for the full fat yogurt?
Adam says
Pumps, sneakers... what's going on here? :). And the bread looks fantasti Mary :).
Chewthefat says
@CL--what the kid sitting next to you is having ALWAYS looks better (well, unless it's the one kid eating cold pizza, soda, and snack cakes from home with the 'bad parent'). It's funny you mention about the honey--I was wondering how to make it a more standard 'deli rye' flavor, but I'd be concerned about making it too dry without the full amount of honey. If you do reduce the honey, you might want to substitute buttermilk for some or all of the yogurt. Using slightly less all-purpose flour, more rye flour and adding toasted caraway seeds would all be ways to amp up the rye flour--if you do, let me know, and I'll give your version a try!
C L says
Mary, can we trade? LOL 🙂 I grew up eating sandwiches on Roman Meal bread (a whole wheat bread ahead of its time). Only now have I begun to appreciate Roman Meal's flavor and health advantages. Rye bread was and still is my absolute favorite bread, especially toasted with peanut butter. 🙂 May I reduce the honey a teensy bit, just because I like the slightly bitter bite of rye's flavor?
jacquie says
never saw a recipe for a quick rye bread - will certainly be trying this - thanks.
Darlene says
Thanks Mary for the great post and delicious sounding recipe. You've inspired me to purchase some rye flour and try making a loaf of your bread. (I'll make sure and try it with some peanut butter.)
Chewthefat says
@Kristen & Darlene--I used Arrowhead Mills, a company which sells a pretty wide variety of flours.
The all-purpose and the honey tend to counteract any bitterness, although the rye flour didn't have that very, very coarse texture that some 'rustic' rye breads often have--I also didn't use any toasted caraway seeds, which probably would have made the rye more bitter (although some people love them).
Kristen says
I'm a big fan of rye bread! Your quick rye bread sounds great - speed plus flavor. Mary and Anna, what brand(s) of rye flour do you use and like? The few times I've baked with rye flour, the results tasted bitter. : ( Not sure what I did wrong, but it's discouraged me from trying again.