- 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, 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 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.
Reviews forCaraway Seed Rye Bread
"This recipe makes delicious, caraway-rye bread. I used medium rye flour and the texture was wonderful. Not heavy at all -- more like rye, sandwich bread. Perfect for enjoying with a schmear of butter still warm from the oven.. Unlike many breads, this did not start to dry out and get hard the next day or two. Flavor-wise, texture-wise, storage-wise, this recipe is definitely a keeper. If your bread doesn't rise, it's NOT the recipe's fault. This is a well-hydrated dough that responds well to yeast. Even with my 2 year old yeast, my bread rose beautifully. My first rise always climbs the large bowl. So this recipe should also do well when baked in bread pans. I'm thinking it would also be excellent for hoagie-style rye sandwich rolls. However, be sure your yeast is not dead, or that your yeast is exposed to liquid that it too hot -- especially if you're using instant yeast. If using instant yeast, best to keep the water's temperature to 110 degrees or under, or it may kill the yeast.."
"A Waste of time and money bread bib not rise the second time"
"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."