33% Rye Flour Bread Recipe

AuthorSteve Nubie
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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

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