Georgia O'Keefe Farmhouse Rye Bread

rye bread



  • 2 cups rye flour, sifted
  • 2 cups all-purpose flour, sifted, plus more for dusting
  • 1 tsp salt
  • 1 tsp whole caraway seeds
  • 1 tsp ground anise seeds
  • 1 tsp ground fennel seeds
  • 1 tbsp grated orange zest
  • 1-3/4 cups lukewarm water
  • 3 tbsp honey
  • 1(2-tsp) packet instant dry yeast, or 1 (1-oz) cake yeast
  • Vegetable oil, for the bowl and pan


  1. Preheat the oven to 375 degrees. In a bowl, combine the flours, salt, caraway seeds, anise, fennel, and orange zest. In a separate bowl, combine the water, honey, and yeast. Let stand for 4-5 minutes, or until the yeast activates, then add this mixture to the flour mixture. Mix with hands, then knead the dough on a floured surface for 5-6 minutes. Lightly oil a large mixing bowl, place the dough inside, then cover it with a dish towel. Set in a warm place for about 1 hour, until risen by half.
  2. Knead the dough for 2-3 minutes and shape it into a round loaf. Place on an oiled sheet pan and cover with a lightly dampened dish towel. Let stand for 30-45 minutes, until risen again by half. Bake for 30-35 minutes, or until golden brown. Remove from the oven and check for doneness by tapping the bottom of the bread with fingertips or a wooden spoon-the bread will sound hollow when ready. Cool on a wire rack