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

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"Feed the entire group with the four golden loaves this recipe produces. The bread’s wonderful mild flavor and tender texture make it outstanding," says Denise Elder, Hanover, Ontario.
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min. + cooling
MAKES:64 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min. + cooling
MAKES: 64 servings


  • 4 packages (1/4 ounce each) active dry yeast
  • 4 cups warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 6 tablespoons brown sugar
  • 1/4 cup sugar
  • 1/4 cup shortening
  • 1/4 cup molasses
  • 2 tablespoons salt
  • 2 cups rye flour
  • 10 to 11 cups all-purpose flour
  • 1/4 cup caraway seeds

Nutritional Facts

1 slice: 105 calories, 1g fat (0 saturated fat), 1mg cholesterol, 225mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.


  1. In a large bowl, dissolve yeast in warm water. Add the milk, sugars, shortening, molasses and salt. Add rye flour and 4 cups all-purpose flour; beat until smooth. Stir in caraway seeds and 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 very large bowl coated with cooking spray, or divide between two large bowls coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide into four portions. Shape into four loaves. Place each loaf in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 loaves (16 slices each).
Originally published as Caraway Rye Bread in Taste of Home August/September 2006, p39

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Diane_from_WI User ID: 7369989 158293
Reviewed Apr. 26, 2014 Edited Apr. 27, 2014

"Outstanding! The end result is two tender, lofty, flavorful loaves - great for sandwiches. I did halve the recipe (using 2 T = half 1/4 cup) and it worked just fine. This recipe is a keeper!"

wcglanzer User ID: 244618 207878
Reviewed Dec. 11, 2008

"I absolutely love this bread. It is Deeeelicious!


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