Golden Caraway Rye Bread Recipe

5 2 1
Golden Caraway Rye Bread Recipe
Golden Caraway Rye Bread Recipe photo by Taste of Home
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Golden Caraway Rye Bread Recipe

Read Reviews
5 2 1
Publisher Photo
"Feed the entire group with the four golden loaves this recipe produces. The bread’s wonderful mild flavor and tender texture make it outstanding," says Denise Elder, Hanover, Ontario.
MAKES:
64 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min. + cooling
MAKES:
64 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min. + cooling

Ingredients

  • 4 packages (1/4 ounce each) active dry yeast
  • 4 cups warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 6 tablespoons brown sugar
  • 1/4 cup sugar
  • 1/4 cup shortening
  • 1/4 cup molasses
  • 2 tablespoons salt
  • 2 cups rye flour
  • 10 to 11 cups all-purpose flour
  • 1/4 cup caraway seeds

Directions

In a large mixing bowl, dissolve yeast in warm water. Add the milk, sugars, shortening, molasses and salt. Add rye flour and 4 cups all-purpose flour; beat until smooth. Stir in caraway seeds and enough remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a very large bowl coated with cooking spray, or divide between two large bowls coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into four portions. Shape into four loaves. Place each loaf in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 loaves (16 slices each).
Originally published as Caraway Rye Bread in Taste of Home August/September 2006, p39

Nutritional Facts

1 slice: 105 calories, 1g fat (0 saturated fat), 1mg cholesterol, 225mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.

  • 4 packages (1/4 ounce each) active dry yeast
  • 4 cups warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 6 tablespoons brown sugar
  • 1/4 cup sugar
  • 1/4 cup shortening
  • 1/4 cup molasses
  • 2 tablespoons salt
  • 2 cups rye flour
  • 10 to 11 cups all-purpose flour
  • 1/4 cup caraway seeds
  1. In a large mixing bowl, dissolve yeast in warm water. Add the milk, sugars, shortening, molasses and salt. Add rye flour and 4 cups all-purpose flour; beat until smooth. Stir in caraway seeds and enough remaining all-purpose flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a very large bowl coated with cooking spray, or divide between two large bowls coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide into four portions. Shape into four loaves. Place each loaf in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 loaves (16 slices each).
Originally published as Caraway Rye Bread in Taste of Home August/September 2006, p39

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Reviews forGolden Caraway Rye Bread

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MY REVIEW
Diane_from_WI User ID: 7369989 158293
Reviewed Apr. 26, 2014 Edited Apr. 27, 2014

"Outstanding! The end result is two tender, lofty, flavorful loaves - great for sandwiches. I did halve the recipe (using 2 T = half 1/4 cup) and it worked just fine. This recipe is a keeper!"

MY REVIEW
wcglanzer User ID: 244618 207878
Reviewed Dec. 11, 2008

"I absolutely love this bread. It is Deeeelicious!

Cara"

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