Recipe by BramptonMommyof2
"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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1 1/4 cups
lukewarm water (100 degrees F/38 degrees C)
dry milk powder
whole wheat flour
1 3/4 cups
1 1/2 tablespoons
1 3/4 teaspoons
active dry yeast
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!!!
yes i tried this and its awesome !!!!!!
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!
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!!!
Very moist. I really liked this bread even though l left out the milk powder.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Caraway Rye Bread (for the bread machine)
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 24
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