Caraway Seed Rye Bread Recipe

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

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Publisher Photo
My parents were emigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Today, every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 25 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 25 min.

Ingredients

  • 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

Directions

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.
Originally published as Caraway Rye Bread in Reminisce May/June 1996, p49

Nutritional Facts

1 slice: 126 calories, 1g fat (0 saturated fat), 0 cholesterol, 238mg sodium, 26g carbohydrate (4g sugars, 3g fiber), 3g protein.

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  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Caraway Rye Bread in Reminisce May/June 1996, p49

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Reviews forCaraway Seed Rye Bread

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MY REVIEW
Marils User ID: 9118152 281949
Reviewed Jan. 12, 2018

"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.."

MY REVIEW
Neal User ID: 9352199 278896
Reviewed Dec. 7, 2017

"A Waste of time and money bread bib not rise the second time"

MY REVIEW
sallyrucker User ID: 8953830 256678
Reviewed Nov. 11, 2016

"I have made this several times now. An excellent Rye bread that rises and bakes beautifully and smells so good while it's baking!"

MY REVIEW
fedorukville User ID: 6291120 10812
Reviewed Oct. 20, 2011

"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."

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