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Caraway Rye Bread Recipe

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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
TOTAL TIME: Prep: 15 min. + rising Bake: 20 min.
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + rising Bake: 20 min.
MAKES: 16 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Punch dough down; shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 375° for 20-25 minutes or until golden brown. Yield: 1 loaf.
Originally published as Caraway Rye Bread in Taste of Home October/November 1995, p41

Nutritional 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.

Reviews for Caraway Rye Bread

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Nov. 15, 2011

"Made this last week! It is the best rye bread recipe I have made so far. I'm making it again today! :)"

MY REVIEW
Reviewed Mar. 5, 2011

"I mixed this in the breadmaker on the dough cycle, kneaded it and made two round loaves and baked in the oven. Because of our high altitude in Colorado, I reduced the yeast to 2 tsp. I find that most bread dough recipes in this altitude rarely need over 1-1/4 tsp of yeast per loaf. We enjoyed it sliced for dinner and also it made excellent sandwiches . . great reubens!"

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