Caraway Rye Bread
Elevate your homemade bread game with this hearty and flavorful Caraway Rye Bread recipe. Infused with earthy caraway seeds and sweetened with a touch of molasses, this robust loaf strikes the perfect balance of savory and subtly sweet. Made with a combination of rye and all-purpose flours, it boasts a dense yet tender texture and a richly aromatic crust. Ideal for sandwiches, soups, or simply slathering with butter, this bread is a must-try for any baking enthusiast. With simple ingredients and step-by-step instructions, you'll master the art of crafting bakery-quality rye bread in your own kitchen. Don't forget to sprinkle extra caraway seeds on top for a beautiful, rustic finish!
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Recipe Information
Ingredients
- 1.5 cups Warm water
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Molasses
- 2 tablespoons Caraway seeds
- 1.5 teaspoons Salt
- 2 tablespoons Vegetable oil
- 2 cups Rye flour
- 2 cups All-purpose flour
- 1 tablespoon Optional: Additional caraway seeds for topping
Instructions
In a large mixing bowl, combine the warm water and molasses. Stir until the molasses is fully dissolved.
Sprinkle the active dry yeast over the water and allow it to sit for 5-10 minutes, or until it becomes frothy. This ensures the yeast is active.
Add the caraway seeds, salt, and vegetable oil to the yeast mixture. Stir to combine.
Gradually mix in the rye flour, one cup at a time, stirring until a thick batter forms.
Begin adding the all-purpose flour, a half cup at a time, kneading the dough once it becomes too thick to stir. Knead for 8-10 minutes on a floured surface, or until the dough is smooth and elastic. Add more all-purpose flour as needed to prevent sticking, but avoid adding too much to keep the dough soft.
Shape the dough into a ball and place it in a lightly oiled bowl, turning the dough to coat it in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 60-90 minutes, or until doubled in size.
Punch down the dough and shape it into a loaf or two smaller rounds, depending on preference. Place the dough onto a greased or parchment-lined baking sheet or into a greased loaf pan.
Optional: Sprinkle the top of the dough with additional caraway seeds, pressing them gently into the surface.
Cover the dough loosely and let it rise again for 30-40 minutes, or until it has risen slightly.
Preheat your oven to 375°F (190°C).
Bake the bread in the preheated oven for 30-35 minutes, or until the loaf sounds hollow when tapped on the bottom and is golden brown on top.
Remove the bread from the oven and allow it to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 2.7 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 201 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.
