Taste of Home
Caraway Seed Rye Bread
TOTAL TIME: Prep: 20 min. + rising Bake: 25 min.
YIELD: 2 loaves (10 slices each).
My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan
Ingredients
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2 packages (1/4 ounce each) active dry yeast
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2 cups warm water (110° to 115°), divided
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1/4 cup packed brown sugar
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1 tablespoon caraway seeds
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1 tablespoon canola oil
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2 teaspoons salt
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2-1/2 cups rye flour
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2-3/4 to 3-1/4 cups all-purpose flour, divided
Directions
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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.
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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.
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3.
Punch dough down; divide in half. Shape each half into a ball; place in 2 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.
Nutrition 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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