Wholegrain Cocktail Rye Bread
Prep time
Cook time
Total time
Perfect for appetizers, this bread is delicious with virtually any combination of smoked meat, any kind of cheese, pickled vegetables that are patted dry, good mustard, and fruit jam. Make it the day before you plan to serve it, if possible, for the best texture and easiest slicing. Total time does not include proofing time.
Recipe type: Yeast Breads
Cuisine: German
Yield: 5 mini loaves
  • 2-1/4 teaspoons (1 pkg) active dry yeast
  • 1 1/2 cups (12 fluid oz, 356 ml) filtered or spring water, 100°F to 110°F
  • 1 1/2 cups (6-1/2 oz,180 grams)Bob’s Red Mill organic pumpernickel meal
  • 1 1/2 cups (6-1/2 oz, 180 grams) unbleached bread Flour
  • 1 cup (4 oz, 113 grams)100% white whole wheat flour
  • 1/2 cup (2 oz, 60 grams) Arrowhead Mills organic rye flour
  • 2 tablespoons vital wheat gluten, optional, see NOTES
  • 1 teaspoon King Arthur Deli Rye Flavor, optional, see NOTES
  • 2 teaspoons kosher salt
  • 2 tablespoons (1 oz, 30 ml) Kitchen Bouquet, for color
  • 3 tablespoons canola oil
  1. Add the yeast to the water in the mixing bowl, then add the remaining ingredients and mix until combined.
  2. Knead for 5 to 7 minutes until smooth, but sticky and stiff.
  3. Place the dough in a lightly oiled container and let it rise until it's doubled in bulk, 30 minutes to 1 hour.
  4. Divide and shape the dough into 5 loaves using mini pans.
  5. Place in greased pans and lightly cover with waxed paper or plastic film; let rise until doubled and loaves pass the poke test.
  6. About 20 minutes before the loaves are done rising, preheat the oven to 375°F.
  7. Bake the bread for 35 to 40 minutes, until the crust is brown and the internal temperature registers at least 190°F.
  8. Remove the bread from the oven, and cool for 10 minutes in the pans on a rack.
  9. Remove the loaves from the pans and cool completely on a rack.
  10. Store in a plastic zip type bag for up to 5 days at room temperature, or double wrap and freeze.
The deli rye flavor powder from King Arthur Flour really tastes wonderful in nearly all rye breads, but if you don’t have it you can use 1/2 cup of pickle juice from a jar of good kosher pickles substituted for the same amount of water. Pickle juice has vinegar, of course, and a little vinegar makes yeast very happy, so you can reduce or eliminate the vital wheat gluten if you use the pickle juice. If you use both pickle juice and vital wheat gluten, expect the bread to rise really fast.
Recipe by MJ Bakes A Lot at https://mjbakesalot.com/wholegrain-cocktail-rye-bread/