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Homemade Caraway Rye Bread

This recipe earned me a first place ribbon at our state fair a few years ago. The bread's coarse texture makes it great for toasting.
  • Total Time
    Prep: 25 min. + rising Bake: 40 min. + cooling
  • Makes
    2 loaves (16 slices each)


  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 2/3 cup honey
  • 3 tablespoons butter, softened
  • 1 tablespoon caraway seeds
  • 1 tablespoon finely grated carrot
  • 1 teaspoon salt
  • 2-3/4 cups rye flour
  • 2 to 3 cups all-purpose flour
  • Melted butter


  • In a large bowl, dissolve yeast in warm water. Add the honey, butter, caraway seeds, carrot, salt, rye flour and 1 cup all-purpose flour. Beat until smooth. Stir in 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 greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
  • Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
  • Bake at 350° for 40-50 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks. Brush with melted butter. Cool.

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