Caraway Rye Bread
Total TimePrep: 15 min. + rising Bake: 20 min.
- 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.
Nutrition Facts1 slice: 128 calories, 1g fat (0 saturated fat), 0 cholesterol, 153mg sodium, 26g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch.
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Nov 15, 2011
Made this last week! It is the best rye bread recipe I have made so far. I'm making it again today! :)
Mar 5, 2011
I mixed this in the breadmaker on the dough cycle, kneaded it and made two round loaves and baked in the oven. Because of our high altitude in Colorado, I reduced the yeast to 2 tsp. I find that most bread dough recipes in this altitude rarely need over 1-1/4 tsp of yeast per loaf. We enjoyed it sliced for dinner and also it made excellent sandwiches . . great reubens!