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Caraway Rye Bread

Total Time

Prep: 15 min. + rising Bake: 20 min.


1 loaf

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
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  • 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


  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.

Nutrition Facts

1 slice: 128 calories, 1g fat, 0 cholesterol, 153mg sodium, 26g carbohydrate, 4g protein.

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