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Caraway Rye Bread Recipe

Yields1 Serving

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.

 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

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.