Caraway Seed Rye Bread Recipe
Caraway Seed Rye Bread Recipe photo by Taste of Home
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Caraway Seed Rye Bread Recipe

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IT WAS probably 45 years ago when the thrashers came to dinner at our house and Mother served this bread. Today, every time I bake it, I get nostalgic for those days. My parents were emigrants from Czechoslovakia and couldn't speak English very well. The thrashers hardly talked anyway - they were too busy enjoying Mother's delicious food! -Millie Feather, Baroda, Michigan
TOTAL TIME: Prep: 20 min. + rising Bake: 25 min.
MAKES:20 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 25 min.
MAKES: 20 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°), divided
  • 1/4 cup packed brown sugar
  • 1 tablespoon caraway seeds
  • 1 tablespoon canola oil
  • 2 teaspoons salt
  • 2-1/2 cups rye flour
  • 2-3/4 to 3-1/4 cups all-purpose flour, divided

Nutritional Facts

1 slice: 126 calories, 1g fat (0 saturated fat), 0 cholesterol, 238mg sodium, 26g carbohydrate (4g sugars, 3g fiber), 3g protein.


  1. In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough.
  2. 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 hour.
  3. Punch dough down; divide in half. Shape each half into a ball; place in two greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown. Yield: 2 loaves.
Originally published as Caraway Rye Bread in Reminisce May/June 1996, p49

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fedorukville User ID: 6291120 10812
Reviewed Oct. 20, 2011

"Followed exactly as stated and boy I became a superstar at home and at work! Very good recipe! The bread is moist and the caraway is not overpowering."

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