Home > Recipes > Caraway Rye Bread

Caraway Rye Bread Recipe

This recipe earned me a first place ribbon at our state fair a few years ago. The bread's coarse texture makes it great for toasting.

[X]

Rate Caraway Rye Bread Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Caraway Rye Bread Recipe

Prep: 25 min. + rising Bake: 40 min. + cooling

Yield: 32 Servings

25 40 65

Ingredients

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
2/3 cup honey
3 tablespoons butter, softened
1 tablespoon caraway seeds
1 tablespoon finely grated carrot
1 teaspoon salt
2-3/4 cups rye flour
2 to 3 cups all-purpose flour
Melted butter

Directions

In a large bowl, dissolve yeast in warm water. Add the honey, butter, caraway seeds, carrot, salt, rye flour and 1 cup all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 40-50 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks. Brush with melted butter. Cool. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 serving (1 slice) equals 92 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 86 mg sodium, 19 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Caraway Rye Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p46