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Caraway Seed Rye Bread

 Caraway Seed Rye Bread
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
20 ServingsPrep: 20 min. + rising Bake: 25 min.


  • 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


  • 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.
  • 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.
  • Punch dough down; divide in half. Shape each half into a ball; place
  • in two greased 8-in. round baking pans. 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.
Nutritional Facts: 1 serving (1 slice) equals 126 calories,

2 of 2

Caraway Seed Rye Bread (continued)

Nutritional Facts: 1 g fat (trace saturated fat), 0 cholesterol, 238 mg sodium, 26 g carbohydrate, 3 g fiber, 3 g protein.