33% Rye Flour Bread Recipe

AuthorSteve Nubie
Rating
ShareSave

This is a popular Eastern European Bread Recipe that has caraway seeds as a dominant flavor note in a traditional rye bread. The caraway is noticeable both in the flavor of the bread and as a crispy topping. It makes a great sandwich bread and is often served with robust soups and salads.

We’ve covered variations on this recipe both as a delayed-cycle bread and another rye bread topped with sauerkraut.  This is the traditional rye that’s still considered to be a family favorite in Eastern Europe, and it’s easy to make in your bread machine.

INGREDIENTS:
 1 1/2 tsp salt
 1 1/2 tbsp. molasses
 1 cup water (110° F./43°C.)
 1 1/2 tbsp. butter room temperature
 1 tbsp. caraway seed
 1 cup rye flour
 2 cups bread flour
 2 tsp bread machine or active dry yeast
For the top of the loaf:
 1 egg yolk whisked with 1 tsp of water
 1 tbsp. caraway seeds for topping
DIRECTIONS:
1

Place the ingredients into the bread pan in the order indicated and select wheat-course, 1.5-pound loaf and dark crust.

2

After the rising cycle baste the top of the loaf with whisked egg yolk and sprinkle with caraway seeds.

3

When done, let rest for 10 minutes and slice and serve.

Ingredients

INGREDIENTS:
 1 1/2 tsp salt
 1 1/2 tbsp. molasses
 1 cup water (110° F./43°C.)
 1 1/2 tbsp. butter room temperature
 1 tbsp. caraway seed
 1 cup rye flour
 2 cups bread flour
 2 tsp bread machine or active dry yeast
For the top of the loaf:
 1 egg yolk whisked with 1 tsp of water
 1 tbsp. caraway seeds for topping

Directions

DIRECTIONS:
1

Place the ingredients into the bread pan in the order indicated and select wheat-course, 1.5-pound loaf and dark crust.

2

After the rising cycle baste the top of the loaf with whisked egg yolk and sprinkle with caraway seeds.

3

When done, let rest for 10 minutes and slice and serve.

33% Rye Flour Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

Latest posts by Steve Nubie (see all)

We will be happy to hear your thoughts

      Leave a reply

      Join our Community Now!

      GET THIS RECIPE NOW!

      We are giving away an exclusive coupon to our first 500 subscribers for our new upcoming bread machine recipe book!
      APPLY
      *We promise not to send any spam and not more than one email per week
      close-link