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Caraway Seed Rye Bread

My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan
  • Total Time
    Prep: 20 min. + rising Bake: 25 min.
  • Makes
    2 loaves (10 slices each)


  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°), divided
  • 1/4 cup packed brown sugar
  • 1 tablespoon caraway seeds
  • 1 tablespoon canola oil
  • 2 teaspoons salt
  • 2-1/2 cups rye flour
  • 2-3/4 to 3-1/4 cups all-purpose flour, divided


  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.
Nutrition Facts
1 slice: 126 calories, 1g fat (0 saturated fat), 0 cholesterol, 238mg sodium, 26g carbohydrate (4g sugars, 3g fiber), 3g protein.

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  • Simon
    Mar 18, 2020

    Pretty good, I didn't have caraway at hand so I did a tsp each of rosemary, oregano and thyme. I think I would give this 5 stars if the recipe was also formulated with weights for those if us who want to assure consistency, but that's just me.

  • Marcus
    Jan 16, 2020

    I had to join just to leave a review on this one. I've looked for a good rye bread recipe for a while now and this one is perfect! I was trying to get away from all the recipes that call for molasses which I'm not a big fan of (tried a couple of them). Gave this recipe a shot and it was perfect! I used two 9x5 bread pans to bake it and they turned out wonderfully. Highly recommended.

  • Marils
    Jan 12, 2018

    This recipe makes delicious, caraway-rye bread. I used medium rye flour and the texture was wonderful. Not heavy at all -- more like rye, sandwich bread. Perfect for enjoying with a schmear of butter still warm from the oven.. Unlike many breads, this did not start to dry out and get hard the next day or two. Flavor-wise, texture-wise, storage-wise, this recipe is definitely a keeper. If your bread doesn't rise, it's NOT the recipe's fault. This is a well-hydrated dough that responds well to yeast. Even with my 2 year old yeast, my bread rose beautifully. My first rise always climbs the large bowl. So this recipe should also do well when baked in bread pans. I'm thinking it would also be excellent for hoagie-style rye sandwich rolls. However, be sure your yeast is not dead, or that your yeast is exposed to liquid that it too hot -- especially if you're using instant yeast. If using instant yeast, best to keep the water's temperature to 110 degrees or under, or it may kill the yeast..

  • Neal
    Dec 7, 2017

    A Waste of time and money bread bib not rise the second time

  • sallyrucker
    Nov 11, 2016

    I have made this several times now. An excellent Rye bread that rises and bakes beautifully and smells so good while it's baking!

  • fedorukville
    Oct 20, 2011

    Followed exactly as stated and boy I became a superstar at home and at work! Very good recipe! The bread is moist and the caraway is not overpowering.