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
- 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
- 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.
Originally published as Caraway Rye Bread in Taste of Home October/November 1995, p41
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