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Caraway Rye Bread

Caraway Rye Bread
This pretty round bread's old-world flavor is so comforting and delicious. Just the right amount of caraway flavors the rye.—Connie Moore, Medway, Ohio
16 ServingsPrep: 15 min. + rising Bake: 20 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°), divided
  • 3 tablespoons molasses
  • 3 tablespoons butter, melted
  • 1 tablespoon caraway seeds
  • 1 teaspoon salt
  • 1-1/2 to 2 cups all-purpose flour
  • 1-1/2 cups whole wheat flour
  • 1 cup rye flour

Directions

  • In a large bowl, dissolve yeast in 1/2 cup water. Add molasses,
  • butter, caraway, salt and remaining water; mix well. Combine flours;
  • add 3 cups to batter. Beat until smooth. Add enough remaining flour
  • to form a firm dough.
  • Turn onto a floured surface; knead until smooth and elastic, 6-8
  • minutes. Place in greased bowl, turning once to grease top. Cover
  • and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; shape into a round loaf. Place on a greased baking
  • sheet. Cover and let rise until doubled, about 30 minutes.
  • Bake at 375° for 20-25 minutes or until golden brown. Yield: 1
  • loaf.
© Taste of Home 2012

2 of 2

Caraway Rye Bread (continued)

Nutrition Facts: One slice equals 128 calories, 1 g fat (0 saturated fat), 0 cholesterol, 153 mg sodium, 26 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2 starch.
© Taste of Home 2012