Caraway Rye
Experience the irresistible charm of homemade Caraway Rye, a hearty and flavorful bread that pairs the distinctive nutty depth of rye flour with the earthy, aromatic kick of caraway seeds. This artisan-style loaf boasts a tender crumb, enriched with molasses for subtle sweetness and a rich brown hue, while unsalted butter adds a touch of indulgence. Perfect for sandwiches, dipping soups, or simply enjoying with a smear of butter, this recipe walks you through the art of breadmaking, from activating the yeast to the therapeutic act of kneading. With a beautiful crust and an irresistible aroma, this Caraway Rye bread is a baking triumph that’s sure to impress and satisfy.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 cups Rye flour
- 2 cups Bread flour
- 1.5 cups Warm water (110°F)
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Sugar
- 1.5 teaspoons Salt
- 2 tablespoons Caraway seeds
- 2 tablespoons Molasses
- 2 tablespoons Unsalted butter, room temperature
- 1 teaspoon Vegetable oil (optional, for greasing the bowl)
Instructions
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast has activated.
In a large mixing bowl, whisk together the rye flour, bread flour, salt, and caraway seeds.
Add the molasses and unsalted butter to the yeast mixture. Stir until combined.
Pour the wet ingredients into the dry ingredients and mix until a rough dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic.
Grease a large bowl with vegetable oil (or lightly coat it with butter), place the dough in the bowl, and cover it with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Punch down the risen dough to release air and shape it into a round or oval loaf.
Place the loaf on a parchment-lined baking sheet or in a greased loaf pan, cover, and let it rise again for 30-45 minutes.
Preheat your oven to 375°F (190°C).
Before placing the bread in the oven, optionally score the top of the loaf with a sharp knife to create decorative slashes.
Bake the bread for 30-35 minutes until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving. Store leftovers in an airtight container or bread box.
Nutrition Facts
Calories |
185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 3.7 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 195 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
