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