Caraway Rye Bread Recipe

AuthorSteve Nubie
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Caraway 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.

For this recipe we’re going to look at a rye bread made with a blend of flours including bread flour, wheat flour and rye flour.  This produces a light and high rising bread with a rye flavor. 

The reason for the flour blend is because rye flour lacks significant amounts of gluten which cause yeast to grow and raise a loaf of bread.  However, rye flour is not gluten free, it simply lacks the same amount of gluten that you find in bread flour and wheat flour.  This recipe also calls for the addition of caraway seeds.  Caraway was a popular flavor accent for rye breads across Eastern Europe and is popular to this day.

This Caraway rye bread recipe can be made in your bread machine using the whole wheat setting.  It has a great flavor and works really well as a foundation for an appetizer or canape; toasted with butter and is great for sandwiches.

INGREDIENTS:
 1 cup of water at 110 degrees Fahrenheit
 2 teaspoons of salt
 ¼ cup of canola or olive or vegetable oil
 ¼ cup of honey
 2 eggs at room temperature
 3 tablespoons of dry milk (optional)
 2 cups of bread flour
 1 cup of wheat flour
 1 cup of rye flour
 3 tablespoons of caraway seeds plus reserve 1 teaspoon for topping
 2 ¼ teaspoons of bread machine yeast or active dry yeast
DIRECTIONS:
2

Add all of the ingredients to the bread machine in the order indicated in the ingredients list.

3

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.

4

After the kneading cycle is complete and before the rising cycle, lift the lid of the bread machine and quickly sprinkle the reserved teaspoon of caraway seeds on top.

5

When done, remove from the bread pan and let cool on a wire rack for 10-minutes. Slice and serve.

Ingredients

INGREDIENTS:
 1 cup of water at 110 degrees Fahrenheit
 2 teaspoons of salt
 ¼ cup of canola or olive or vegetable oil
 ¼ cup of honey
 2 eggs at room temperature
 3 tablespoons of dry milk (optional)
 2 cups of bread flour
 1 cup of wheat flour
 1 cup of rye flour
 3 tablespoons of caraway seeds plus reserve 1 teaspoon for topping
 2 ¼ teaspoons of bread machine yeast or active dry yeast

Directions

DIRECTIONS:
2

Add all of the ingredients to the bread machine in the order indicated in the ingredients list.

3

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.

4

After the kneading cycle is complete and before the rising cycle, lift the lid of the bread machine and quickly sprinkle the reserved teaspoon of caraway seeds on top.

5

When done, remove from the bread pan and let cool on a wire rack for 10-minutes. Slice and serve.

Caraway Rye Bread Recipe

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2 Comments
  1. Reply
    Steve Nubie April 30, 2020 at 12:27 pm

    I’ll develop an article for baking times. The general baking times for yeast breads are an oven temperature of 350 degrees Fahrenheit or 175 degrees Celsius for 30 o 35 minutes until browned to your liking. A good test for crusty breads is to tap on the top and bottom. If it’s hollow sounding, it’s done. A general rule for batter breads also known as cake breads like banana bread or zucchini bread is 425 degrees Fahrenheit or 220 degrees Celsius for 40 minutes to an hour depending on the size of the bread. A good test for any batter bread is to stick a toothpick into the center. If it emerges wet, bake for another 10 minutes and repeat until the toothpick emerges dry;. It also helps to let a batter bread rest in the pan for 10 minutes after you take it out of the oven just to be sure.
    Hope that helps and I[ll get to work on that article and we’ll post it on the site.
    Steve

  2. Reply
    Helen Ginn March 30, 2019 at 5:48 pm

    Love your recipes — very much enjoyed the Caraway Rye. I use the dough cycle only and bake in the oven so after proofing, baking time and temperature is a guess. Would like to see suggestions for oven baking

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