Go Back

Brie Rye Bread

Ah, the subtle sharp sourness of rye tempered by the smooth creaminess of brie. Good stuff.

Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 3 loaves
Author Mark Oppenneer


  • 2 scant tablespoons (or 2 ¼-ounce packages) active dry yeast
  • cups warm water about 110 degrees
  • ¼ cup honey
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 2 cups rye flour
  • 3½ to 4½ cups unbleached flour
  • 10-12 ounces Brie cheese


  1. In a large bowl, stir yeast into water to soften. Add honey, oil, salt, rye flour, and 2 cups unbleached flour. Beat vigorously for two minutes.

  2. Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
  3. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
  4. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
  5. Turn dough out onto a lightly oiled work surface and flatten to about ½-inch thick. Place slices of brie across the dough and roll up into a cylinder. Knead the dough long enough to distribute the cheese throughout the dough. Divide the dough in half, cover with a tightly woven towel, and let rest for 5 minutes.
  6. Shape the bread into loaves   Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.

  7. About 10 minutes before baking, preheat oven to 400 degrees.
  8. Just before baking, cut 3 or 4 diagonal slits, about ½-inch deep, into the top of each loaf.

  9. Bake for 20 minutes, or until the internal temperature of the loaves reaches 190 degrees.
  10. 10. Immediately remove bread from pans and cool on a rack.