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Hearty Rye BunsJane Cunningham, Riverside


  • 1 c warm water
  • ½ c sugar
  • 5 tsp yeast
  • ½ c butter, soft
  • ¼ c molasses
  • 1 tsp salt
  • 1 tsp ground cardamom
  • 2 eggs
  • ½ c rye flour
  • 2-3 c whole grain wheat flour



Combine and mix, warm water, sugar, yeast, butter, molasses, salt, cardamom, eggs. Add rye flour and wheat flour (may need to add more to handle to knead.  Rise 2 times and cut into 8 portions and shape into fist size buns onto parchment lined bake sheet.  Let rise 30 minutes, egg yolk wash and sea salt, Bake in 400° till hollow sound and release from paper. 


Great hot or for sandwich later!

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