Caraway-Rye Bread

Caraway seeds, one of the oldest spices, was once used in love potions. You'll love it in this whole grain and hearty bread recipe.


Caraway-Rye Bread

by 3  people


add your rating
add a comment
Servings: 24
Yield: 2 loaves (24 slices)
Prep Time: 40 mins
Recent Activity:
Ingredients
  • 4 - 4 1/2  cups 
    bread flour
  • 1   package 
    active dry yeast
  • 2   cups 
    warm water (120 degrees F to 130 degrees F)
  • 1/4  cup 
    packed brown sugar
  • 2   tablespoons 
    cooking oil
  • 1 1/2  teaspoons 
    salt
  • 1 1/2  cups 
    rye flour
  • 1   tablespoon 
    caraway seeds
  •  
    Cornmeal
  • 2   teaspoons 
    milk
Directions
1.
In a large mixing bowl stir together 2-3/4 cups of the bread flour and the yeast. Add warm water, brown sugar, oil, and salt. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in rye flour, caraway seeds, and as much of the remaining bread flour as you can.
2.
Turn dough out onto a lightly floured surface. Knead in enough remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
3.
Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest 10 minutes. Meanwhile, lightly grease a baking sheet and sprinkle with cornmeal.
4.
Shape dough by gently pulling each portion into a ball, tucking edges under. Place on prepared baking sheet. Flatten each dough round slightly to about 6 inches in diameter. (Or, shape each dough half into a loaf shape by patting or rolling. Place in two greased 8x4x2-inch loaf pans.) If desired, lightly score top of bread with a sharp knife. Cover and let rise in a warm place until nearly double (30 to 45 minutes).
5.
Preheat oven to 375 degrees F. Brush tops of loaves with milk. Bake for 30 to 35 minutes or until top and sides are deep golden brown and bread sounds hollow when lightly tapped. Immediately remove from baking sheet (or pans). Cool on wire racks.
6.
Makes 2 loaves (24 slices).
Variation
  • Peasant Rye Bread: Prepare as above, except reduce rye flour to 1 cup. Stir in 1/4 cup whole bran cereal and 1/4 cup yellow cornmeal with rye flour.
Nutrition information
Per Serving: cal. (kcal) 126, Fat, total (g) 2, carb. (g) 24, fiber (g) 2, sugar (g) 3, pro. (g) 4, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 44, sodium (mg) 148, Potassium (mg) 63, calcium (mg) 10, iron (mg) 1, Starch () 2, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Quick Bread Baking: Classic Zucchini Bread
...Whoever first came up with the idea to put squash into a quick bread deserves to be patted... of chowing down on zucchini bread after long days of play with the neighborhood kids. It was pretty much... later, I still adore it, and love to use this Healthified Zucchini Bread as my go-to recipe. click here... read more...
No-Knead Sandwich Bread: The Easy Bread Anyone Can Master
...We go through a lot of bread in my house, between toast in the mornings, sandwiches for lunch... from this Whole Wheat Sandwich Bread recipe and this No-Knead Bread recipe and came up with a whole... with parchment in between so they don't stick together--it makes enough for two weeks. 3 1/4 cups bread flour 3... read more...
Chocolate-Cherry Banana Bread
... things doughy, to the point that I often dream about donuts, pies, and breads. One of my childhood... favorites was banana bread. My mom has an aversion to letting food go to waste, so she frequently made use... of overripe bananas for bread. My 40 Before 40 Project is the perfect opportunity to step outside my comfort... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products