Rye bread is a traditional Eastern European bread recipe. It’s still popular across Russia, Germany and the Baltic states. This was largely due to the fact that rye grains were easy to grow in bitter climates and not only grew well on farms but in the wild as well.
Add all of the ingredients to the bread machine in the order indicated in the ingredients list.
Select the whole wheat setting for a 2-pound loaf (1-pound loaf if you have divided the recipe in half), and a medium crust. Select the 100% whole wheat setting if your bread machine has one.
During the kneading cycle, remember to open the lid and force the dough towards the kneading paddle with a plastic spatula. If kneading concludes and you still don’t have a dough ball, remove from the bread pan and form into your hand until you have a dough ball and drop back into the bread pan.
After the kneading cycle and before the rising cycle sprinkle the reserved teaspoon of caraway seeds on the top if you choose to use them.
When done, remove from the bread pan and let cool on a wire rack for 10-minutes. Slice thin and serve.