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

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.

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