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Rustic Rye Bread

This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. —Holly Wade, Harrisonburg, Virginia
  • Total Time
    Prep: 25 min. + rising Bake: 30 min.
  • Makes
    2 loaves (12 pieces each)

Ingredients

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

Directions

  • In a large bowl, dissolve yeast in 1/4 cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough.
  • Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  • Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours. Preheat oven to 350°.
  • Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.
Editor's Note: For caraway topping, before baking, brush loaves with an egg white beaten lightly with water; sprinkle with caraway seeds.
Nutrition Facts
1 slice: 118 calories, 2g fat (0 saturated fat), 0 cholesterol, 298mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 3g protein.

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