German Rye Bread with Caraway Seeds
Experience the hearty, old-world flavors of Germany with this authentic German Rye Bread with Caraway Seeds. Made with a blend of rustic rye flour and sturdy bread flour, this loaf boasts a rich, earthy taste and a satisfyingly dense texture. The subtle sweetness of honey perfectly balances the robust rye, while fragrant caraway seeds add a traditional touch and depth of flavor. With a tender crumb and a crisp, golden crust, this bread is perfect for sandwiches, slathering with butter, or pairing with soups and stews. Simple yet rewarding, this recipe uses a warm proofing process and a quick kneading technique, making it accessible for home bakers. Whether baked in a loaf pan or shaped into a free-form artisan loaf, you’ll love every slice of this homemade rye bread masterpiece.
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Recipe Information
Ingredients
- 380 grams Rye flour
- 120 grams Bread flour
- 7 grams Active dry yeast
- 375 milliliters Warm water
- 15 milliliters Honey
- 8 grams Salt
- 10 grams Caraway seeds
- 15 milliliters Vegetable oil
Instructions
In a large mixing bowl, combine warm water, honey, and yeast. Let the mixture sit for 5-10 minutes, or until it becomes frothy.
Add rye flour, bread flour, salt, and caraway seeds to the bowl. Mix until a shaggy dough forms.
Drizzle in the vegetable oil and knead the dough on a floured surface for 8-10 minutes, or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment.
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean towel and let it rise in a warm place for 1-1.5 hours or until doubled in size.
Punch down the dough and shape it into a round or oblong loaf, depending on your preference. Place the shaped dough onto a parchment-lined baking sheet or into a greased loaf pan.
Cover the dough again with a towel and let it rise for an additional 30-40 minutes.
Preheat the oven to 220°C (425°F). Optionally, score the top of the loaf with a sharp knife for a decorative pattern.
Bake the bread in the preheated oven for 30-35 minutes or until the crust is deep brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3136 mg | 136% | |
| Total Carbohydrate | 398.9 g | 145% | |
| Dietary Fiber | 65.8 g | 235% | |
| Total Sugars | 18.1 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2318 mg | 49% | |
*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.
