Swedish Light Rye with Caraway Bread Abm
Discover the rustic charm of homemade Swedish Light Rye with Caraway Bread, a delightful creation made effortlessly in your bread machine. This recipe combines the nutty richness of rye flour with the sweet undertones of brown sugar and molasses, while aromatic caraway seeds add a distinctive finish characteristic of Scandinavian breads. Crafted with softened butter for an irresistibly tender crumb, this bread delivers artisan-quality flavor with minimal prep time. Perfectly suited for serving alongside soups, cheeses, or simply toasted with a smear of butter, it’s a versatile addition to your baking repertoire. With its easy step-by-step directions and reliance on pantry staples like dry milk powder, this loaf is a hassle-free option for any home baker. Explore the balance of earthy rye and delicate sweetness in every slice—and make your kitchen the heart of comforting aromas today!
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Recipe Information
Ingredients
- 1 cup Water
- 2 tablespoons Molasses
- 2 tablespoons Butter (softened)
- 1.5 teaspoons Salt
- 2 tablespoons Brown Sugar
- 1.5 teaspoons Caraway Seeds
- 2 cups Bread Flour
- 1 cup Rye Flour
- 2 tablespoons Dry Milk Powder
- 2.25 teaspoons Active Dry Yeast
Instructions
Measure and prepare all ingredients in advance.
Add the water, molasses, softened butter, salt, and brown sugar into the bread machine pan, ensuring all liquids are positioned at the base.
Sprinkle the caraway seeds evenly over the liquid ingredients.
Gently spoon in the bread flour and rye flour, ensuring the flour completely covers the liquid base.
Make a small well in the center of the flour using your finger or a spoon, ensuring it doesn't reach the liquid. Place the dry milk powder around the edges of the pan and pour the yeast into the well.
Set the bread machine to the 'Basic' or 'White Bread' cycle. If the machine has a crust control, select 'Light' for a softer finish.
Begin the cycle and allow the machine to knead, rise, and bake the bread. Avoid opening the lid during the process to ensure consistent results.
Once the cycle is complete and the bread is fully baked, turn off the machine and carefully remove the pan using oven mitts.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the bread as desired. Store any leftovers in an airtight bag at room temperature for up to 3 days.
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 26% | |
| Sodium | 3776 mg | 164% | |
| Total Carbohydrate | 129.7 g | 47% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 36.7 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 278 mg | 21% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1450 mg | 31% | |
*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.
