Light Thyme & Cloves Whole Wheat & Rye Bread

Light Thyme & Cloves Whole Wheat & Rye Bread

Made  times
JJsMa 1

This is my Light Caraway & Cloves Rye Bread recipe that I changed caraway to thyme, reduced the salt, & increased water temp 10 degrees. It gives another distinctly different flavor that we also like. Also, 110 degree water seems to help the yeast perform even better. Again, the bread is: tasty, healthy, & frugal. Enjoy! =]

Modified from: Light Caraway & Cloves Rye Bread

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Serving size has been adjusted!

Original recipe yields 14 servings



  • Prep

  • Cook

  • Ready In

  1. Add ingredients to bread pan in order listed.
  2. Select whole wheat, light crust cycle on your bread machine.
  3. When bread is done, you may slice right away or let bread rest in a loosely covered container or gallon zip lock bag or old bread bag (watch out for condensation from the steam). Let it cool in bread pan outside of bread machine so it won't continue to bake crust. After it is cooled slightly, cover so that it won't dry out. Waiting for loaf to completely cool before cutting will make the slices more dense & not risk tearing.
  4. You may store your sliced loaf covered at room temp, in the fridge, or freezer. Keep in the freezer & take out slices as you need if you won't be eating as fast. If storing in freezer, defrost slice(s) by nuking for about 30 seconds.
  5. Try refrigerated slices cold, & then try nuked 15 secs. Tastes slightly diff room temp vs warm vs cold. Loaf always turns out perfect & tasty w/these measures of ingreds. I don't ever have to adjust water or flours. =] My good ideas come from above.