Caraway Rye Bread (for the bread machine) Recipe - Allrecipes.com
Caraway Rye Bread (for the bread machine) Recipe
  • READY IN 4+ hrs

Caraway Rye Bread (for the bread machine)

Recipe by  

"A nice-flavored light rye loaf with lots of caraway seeds. Sweetened with both brown sugar and molasses. Allow to cool before slicing."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
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Directions

  1. Put lukewarm water, milk powder, salt, brown sugar, molasses, butter, whole wheat flour, bread flour, rye flour, caraway seeds, and yeast into the pan of a bread machine in the order suggested by the manufacturer. Select the Grain setting and 2-pound loaf size.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 4 hrs
  • READY IN 4 hrs 10 mins

Footnotes

  • Cook's Note:
  • Cook time and serving size is dependent on the bread machine used.
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Reviews More Reviews

Jul 05, 2013

one of the best bread machine recipes, I've come across in a long time. I've never used caraway seeds and so I was a bit cautious. I of course made this recipe in the middle of the night to occupy my time. And when I woke up, wah-la it was done and cooled. The loaf was super airy, sturdy yet soft and nearly store bakery quality. Using an electric bread knife to cut even slices, turned out just beautifully. I was rather impressed. I was worried about the flavorful but it was very nice as well. I will try this recipe with other seeds or herbs and without as well. Very good, very good...a wonderful keeper for sure!!!

 
Apr 20, 2013

yes i tried this and its awesome !!!!!!

 

8 Ratings

Mar 23, 2014

I make this by hand as I don't have a machine. I use whole milk equal to volume of water and powder. I mix dry ingredients in bowl except yeast, warm milk, molasses and butter to 100 degrees F, then add yeast and stir in. In about 10 minutes when frothy, I pour into dry ingredients and stir with big spoon until no lose powder is left. I let sit 10 minutes before kneading for 10 minutes adding flour as needed to keep from sticking. Cover with damp towel for about 2 hours until doubled in size. I then punch down and knead another 2 minutes and place in loaf pan to rise for about 2 hours until way above the pan top. It looks cooked at this point. Bake for 35 minutes @ 350 F. I live off this fabulous staple. I have subbed in Fennel Seeds when Caraway were scarce.

 
Jun 02, 2013

Nice! I have some milk to use up that's edging toward spoiled, so I left out the milk powder, added a bit more flour, and used 1 cup of the milk and 1/4 cup water. Used the dough setting on the bread machine, then let it rise in a pan and baked at 350 for 40 minutes. Turned out flavorful and soft, and pretty. :) I like the seeds in here, but I know some people don't like seeded bread--I am sure you could grind them if you don't like seeds in your teeth. Thanks for the recipe!

 
Oct 12, 2013

I just pulled this bread out of my bread machine. I had to stop myself from slicing it one piece at a time and devouring it after slathering each piece with butter. It is amazing. I used one cup of scalded milk with 1/4 cup of water. I did not have molasses, so I used 3 Tablespoons of brown sugar. It is completely amazing. I will make this bread many, many times I am sure. Very flavorful and delicious!!!

 
Apr 29, 2014

Outstanding simple recipe. Best I've found. I make the dough in a bread machine using the dough setting. This does all the hard work. Then I transfer it to a breadpan to rise for about 3-4 hrs depending on temperature. When I like the size I then bake at 350 for 30 minutes. Great for Reuben's!

 
Jun 19, 2013

Very moist. I really liked this bread even though l left out the milk powder.

 
May 07, 2014

Lovely bread, even with leaving out the milk powder, as I don't have any in the house!

 

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Nutrition

  • Calories
  • 165 kcal
  • 8%
  • Carbohydrates
  • 31 g
  • 10%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 2.6 g
  • 4%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 218 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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