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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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