AuthorSteve Nubie
This is a popular Eastern European Bread Recipe that has caraway seeds as its dominant flavor note in a traditional rye bread. The caraway is noticeable both in the flavor of the bread and as a topping. It makes a great sandwich bread and is often served with robust soups and salads.
This rye bread recipe uses the delayed cycle on your bread machine. However, dairy products in any delayed-cycle bread recipe present a problem. This includes milk, eggs, cheese, and buttermilk. They simply don’t survive a long-duration in the bread pan and can cause bacterial growth or simply turn rancid.
Conversely, butter can actually maintain its integrity over 13 hours, but it’s the exception.
One other note: make sure the yeast is separated from the water with a barrier of flour. Once the yeast comes into contact with any liquid it becomes active and if left to sit for hours can actually expire resulting in little or no rising of the loaf. There is a built-in heating cycle in the delayed cycle that will warm the ingredients during kneading to ensure a good rise.
The key to this recipe is to combine the rye flour with some bread flour or all-purpose flour. The rye flour alone can result in a very heavy and dense loaf. The bread flour or all-purpose flour helps with the rise and makes the bread lighter and fluffier. The caraway seeds are optional but they are the traditional ingredient in Eastern European rye breads.
Add the ingredients to the bread pan in the order indicated and select the white bread setting, 1.5-pound loaf and the medium crust setting.
When done, let rest for 10 minutes and slice and serve.
Ingredients
Directions
Add the ingredients to the bread pan in the order indicated and select the white bread setting, 1.5-pound loaf and the medium crust setting.
When done, let rest for 10 minutes and slice and serve.
