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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)

Ingredients

  • 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

Directions

  • 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.

Caraway Seed Rye Bread Tips

What makes rye bread different?

Rye is higher in minerals than wheat but low on gluten, so rye breads usually need at least some wheat flour to keep them from being ultra-heavy. Some breads made with 100% rye are supposed to be dense—think of dark Scandinavian breads, which are dark, chewy and delicious.

Are there other seeds you can add to the bread?

Other seeds you can add to rye bread include dill, mustard, fennel and anise, and pumpkin and sunflower seeds. Feel free to branch out!

How do you make rye bread rise better?

To make your rye bread rise better, first try adjusting the ratio of wheat flour to rye. Some recipes, like our Rustic Rye Bread, use more wheat flour than rye. Next, extend your rising time by letting let the dough rest overnight. Longer rise times give gluten more chance to form. Rye dough is sticky; resist the urge to add more flour, which may make it dense, heavy and flat. Just make sure holds its shape and isn’t too hard to knead. Finally, use a Hazel Wheaton, Taste of Home Books Editor
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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