Caraway Seed Rye Bread Food

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Caraway Seed Rye Bread image

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

Provided by Taste of Home

Time 45m

Yield 2 loaves (10 slices each).

Number Of Ingredients 8

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


  • 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.

Nutrition Facts : Calories 126 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.


Caraway Rye Bread image

I got this recipe from my Breadman Pro bread maker. It was soooo delicious that I had to share it! For a variation, add the optional dehydrated onion for another excellent recipe :-D

Provided by Stephanie Z.

Categories     Yeast Breads

Time 4h5m

Yield 12 serving(s)

Number Of Ingredients 12

2 eggs
1 cup water, 80F (approximately, see below)
1/4 cup canola oil
1/4 cup honey
3 tablespoons dry milk
2 teaspoons salt
2 cups bread flour
1 cup wheat flour
1 cup rye flour
3 tablespoons caraway seeds
1/4 cup dehydrated onion (optional)
2 1/4 teaspoons active dry yeast


  • You want the eggs at room temperature. Add enough water to the eggs to equal 1 1/3 cups.
  • Bake in bread machine according to its instructions on the 2 lb. whole wheat setting.


Sourdough Rye with Caraway Seeds image

Provided by Food Network

Time 10h20m

Yield Yield: 2 long 12-inch loaves

Number Of Ingredients 10

2 cups (18 ounces) rye sourdough starter, recipe follows
3 cups spring water
1 3/4 cups (9 ounces) rye flour
1 3/4 cups (9 ounces) whole wheat flour
1 (3/4 ounce) tablespoon fine sea salt
1/4 cup (1 ounce) caraway seeds
4 to 5 cups (20 to 25 ounces) 20 percent bran wheat flour
1 cup (9-ounces) ripe rye chef, at room temperature
1 cup (5-ounces) rye flour, preferably medium ground
1/2 cup (4 fluid ounces) spring water


  • Combine the starter and water in a 6-quart bowl. Break up the starter well with a wooden spoon and stir until it loosens and the mixture is slightly frothy. Add the rye flour and stir until well combined. Add the whole wheat flour, salt, caraway seeds, and just enough of the bran flour to make a thick mass that is difficult to stir. Turn out onto a well-floured surface and knead, adding remaining flour when needed, until dough is soft and smooth, 15 to 17 minutes, or make in a heavy-duty mixer. All finished rye doughs will remain slightly sticky. Be cautious about adding too much flour when kneading. The dough is ready when a little pulled from the mass springs back quickly.
  • Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the large bowl. Place the dough in the bowl and turn once to coat with oil. Take the dough's temperature (ideal temperature is 78 degrees). Cover with a clean damp towel or plastic wrap and place in a moderately warm (74 to 80 degrees) draft free place until doubled in volume.
  • Deflate the dough by pushing down in the center and pulling up on the sides. Transfer the dough to a lightly floured work surface and knead briefly. Cut into 2 equal pieces. Flatten each with the heel of your hand. Shape each piece into a 12-inch log for long loaves.
  • Using 2 well-floured towels and wood blocks, make a couche* in a moderately warm draft-free place. Place the loaves seam side up the couche. Cover with a clean damp towel or plastic wrap and let proof until almost doubled in volume, or until a slight indentation remains when the dough is pressed with the fingertip.
  • Preheat the oven and baking stone on the center rack of the oven to 450 degrees, 45 minutes to 1 hour before baking. The oven rack must be in the center of the oven. If it is in the lower 1/3 of the oven the bottom of the breads may burn, and if it is in the upper 1/3, the top crusts may burn. Gently slip the loaves from the couche onto a well-floured peel so that they are right side up. Using a very sharp, serrated knife or a single-edged razor blade, score the loaves by making quick shallow cuts 1/4 to 1/2-inch deep along the surface.
  • Using the peel, slide the loaves onto the hearth. Quickly spray the inner walls and floor of the oven with cold water from a spritzer bottle. If there's an electric light bulb in the oven, avoid spraying it directly?it may burst. Spray for several seconds until steam has filled the oven. Quickly close the door to trap the steam and bake 3 minutes. Spray again in the same way, closing the door immediately so that steam doesn't escape. Bake until loaves begin to color, about 20 minutes. Reduce the heat to 375 degrees and bake until loaves are a rich caramel color and the crusts are firm, another 15 to 20 minutes.
  • To test the loaves for doneness, remove and hold the loaves upside down. Strike the bottoms firmly with your finger. If the sound is hollow, the breads are done. If it doesn't sound hollow, bake 5 minutes longer. Cool completely on wire racks.
  • Note: If the dough temperature is higher than 78 degrees, put it in a cooler than (78 degree) place like the refrigerator, until the dough cools to 78 degrees. If it is lower than 78 degrees, put in it a warmer than 78 degree place until the dough warms to 78 degrees. The point is to try to keep the dough at 78 degrees during its fermentation. If you do have to move the dough, be gentle and don't jostle it, or the dough may deflate.
  • *Couche?French for "couch" or "resting place". This is a simple holding device you make yourself for proofing long loaves like logs, torpedo shapes, and baguettes. Using well-floured canvas or linen towels create folds to separate loaves while hold them securely next to each other during proofing. Use a length of fabric at least a yard long. Place 12 to 16-inch wooden blocks cut from 2 by 4's at either long end to contain the loaves. Or substitute large books to contain the loaves.
  • Place the chef in a tall 2 to 3-quart flat bottomed, round, clear plastic container with a tight fitting lid. Add the rye flour and spring water, and stir vigorously with a wooden spoon until the mixture becomes thick and pasty. Mark the level of the mixture on the side of the container with a black marking pen. Scrape down, cover tightly, and let stand in a moderately warm (74 to 80 degree) draft-free place until almost doubled in volume, 8 to 10 hours. The mixture will look light and spongy. You can observe the level of sourdough by using the black mark on the side of the container as an indicator. Do not let the sourdough ferment for longer than 10 hours, or the yeast may exhaust itself and the dough may not rise properly. The ripe chef has now produced 18 ounces of ripe sourdough, which you can use in any rye sourdough recipe.
  • The Rye Chef: Day 1 1/2 cup (4 fluid ounces) spring water 2/3 cup (3 ounces) organic stone-ground rye flour, preferably medium ground
  • In a tall 2 to 3-quart clear plastic container with a tight-fitting lid, stir together the water and flour. Scrape down the sides of the container with a rubber spatula. Cover tightly and put in moderate (74 to 80 degree) place for 24 hours.
  • Day 2 1/2 cup (4 fluid ounces) spring water 2/3 cup (3 ounces) organic stone-ground rye flour, preferably medium ground
  • Open the container. The young chef will probably show few signs of activity; the mixture will look like cardboard pulp. Don't worry! It's still a young chef. It will, however, have a sweet and musty smell and the beginnings of a tangy taste. Continue building the chef by adding the water and rye flour. Stir vigorously to bring fresh oxygen into the chef and distribute the fresh flour and water. Scrape down the sides, cover tightly and put in a moderate (74 to 80 degrees) place for another 24 hours.
  • Day 3 1/2 cup (4 fluid ounces) spring water 2/3 cup (3 ounces) organic stone-ground rye flour, preferably medium ground
  • The chef should have expanded noticeably. There should be bubbles on the surface. Taste it; it will have a pronounced sour taste and smell. Hold the container up and observe the large and small holes formed beneath the surface. Stir it with a wooden spoon; you should hear the faint crackle of gas bubbles popping. The chef is very much alive and maturing. Insert the spoon again and lift it up slowly. Short glutinous strands will stick to the spoon. Once again, nourish the chef by vigorously stirring in another addition of the spring water and rye flour. Scrape down the sides, cover tightly again, and return to its moderate-temperature place. Let stand for another 24 hours.
  • Day 4 1/2 cup (4 fluid ounces) spring water 2/3 cup (3 ounces) organic stone-ground rye flour, preferably medium ground
  • The chef is almost mature and ripe. It has expanded a great deal; maybe almost doubled in volume from Day 3, and it is very lively with bubbles and a well-developed cellular structure. You will see a honeycomb of large and small holes through the clear plastic container. Taste and smell the chef; it is pungent and unmistakably tangy, sour but not bitter. Nourish again with the last addition of spring water and rye flour, stirring vigorously. Using a black marker pen, mark the level of the chef on the side of the clear plastic container. Scrape down the sides, cover tightly, and let stand again in the same place for only 8 hours.
  • If your chef was ripe, the mixture should almost double in volume. You can check its growth by comparing the height of the risen chef against the mark you made on the side of the container before the last rising.
  • The chef is now ready to use to create your sourdough starter. If you are not going to make the starter immediately, refrigerate the chef in its tightly covered container for up to 3 days.


Caraway Rye image

A simple,down to earth recipe that I love. I live in an area that loves their rye bread, and everyone enjoys this version!

Provided by pammyowl

Categories     Grains

Time 4h5m

Yield 1 loaf

Number Of Ingredients 8

2 cups bread flour
1 cup rye flour
2 tablespoons oil
1 -2 tablespoon brown sugar
1 cup water
1 1/2 teaspoons salt
2 tablespoons caraway seeds
2 1/4 teaspoons instant yeast


  • Blend all ingredients together, knead for 7-10minutes, by hand or machine. Your dough should be smooth and a bit sticky,as that is the nature of rye bread dough.
  • Place in a lightly oiled bowl, cover with a damp cloth or lightly oiled (I use cooking spray) cling film. Let rise until doubled, about an hour, maybe longer depending on the room temperature
  • Gently deflate, and form as you like. Free form or in a bread pan. I bake it free form, on a sheet pan lined with parchment paper.
  • Preheat the oven to 375, and let the bread rise until it is almost doubled.
  • Slash with a sharp exacto , a lame or a serrated knife. Every method works, but I prefer an exacto.
  • Spritz with water and place in the hot oven.
  • Bake for 15 minutes, turn the pan for even browning and bake for 15 minutes more, or until the internal temperature is 190 or sounds hollow when tapped.
  • * Or you can throw all the ingredients in a bread machine set on the dough cycle, let rise in the machine and then continue with above instructions.


Rye Breadsticks With Caraway Seed image

Make and share this Rye Breadsticks With Caraway Seed recipe from

Provided by Sharon123

Categories     Yeast Breads

Time 2h5m

Yield 24 sticks

Number Of Ingredients 10

1 1/4 cups warm water (100* to 110*F)
1 (3/4 ounce) envelope active dry yeast
3 tablespoons sugar
1 teaspoon salt
1 tablespoon caraway seed
1/4 cup butter, softened (or margarine)
2 cups rye flour
1 1/2-2 cups all-purpose flour
melted butter or margarine
caraway seed


  • Place 1/4 cup water in a bowl. Sprinkle in yeast; stir until dissolved. Add remaining 1 cup water, sugar, salt, caraway seed, butter, rye flour, and 1/2 cup all-purpose flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  • Punch the dough down; divide in half. Cut each half into 12 equal pieces. Roll each piece into a rope about 6 inches long. Place on greased baking sheets, about 2 inches apart. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  • Brush lightly with melted butter; sprinkle with caraway seed.
  • Bake at 400*F for 15 to 20 minutes or until done.
  • Remove from baking sheets; cool on wire racks. Enjoy!

Nutrition Facts : Calories 85.1, Fat 2.2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 111.7, Carbohydrate 14.6, Fiber 1.7, Sugar 1.7, Protein 2


Caraway Rye Bread (for the bread machine) image

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

Provided by BramptonMommyof2

Categories     Bread     Yeast Bread Recipes

Time 4h10m

Yield 12

Number Of Ingredients 11

1 ¼ cups lukewarm water (100 degrees F/38 degrees C)
2 tablespoons dry milk powder
1 teaspoon salt
2 tablespoons brown sugar
2 tablespoons molasses
2 tablespoons butter
¾ cup whole wheat flour
1 ¾ cups bread flour
¾ cup rye flour
1 ½ tablespoons caraway seeds
1 ¾ teaspoons active dry yeast


  • 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.

Nutrition Facts : Calories 93 calories, Carbohydrate 16.5 g, Cholesterol 5.3 mg, Fat 2.3 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 217.6 mg, Sugar 4.8 g


Sourdough Rye Bread With Caraway image

This is a strongly flavored rye bread, like from an "old country" bakery. I was forced to experiment and find a recipe when my favorite ethnic bakery closed and I could no longer buy my favorite sourdough rye bread. I hope I've done it justice. Start the day before you want the bread -- the sour flavor develops best if allowed a slow rise in the refrigerator.

Provided by Susiecat too

Categories     Sourdough Breads

Time 1h15m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 7

1 cup sourdough starter, proofed
1 cup warm water
1 1/2 cups rye flour
3 cups bread flour
2 teaspoons salt
2 tablespoons caraway seeds
2 tablespoons canola oil, for oiling the bowl


  • Mix sourdough starter with warm water with a whisk until thoroughly combined.
  • Add rye flour a little bit at a time, incorporating well before each addition.
  • Add bread flour in the same way, first in the mixing bowl and then turned out on to a floured surface while kneading, until you get a uniformly elastic ball of dough that is tacky but not sticky. This may take about 10 minutes.
  • Make a hole into the center of the dough and add the salt and caraway seed, and continue kneading another 5 minutes or so, until the seeds are dispersed throughout the bread dough.
  • Coat a bowl with a thin layer of canola oil, add the dough and roll the dough around until all sides are covered with oil. Cover well, and refrigerate for 24 hours.
  • Punch down dough, cut in half and form loaves.
  • Leave out on a warm counter, covered, to rise until doubled in size. The length of time will depend on the vigor of your starter, but this may take a few hours.
  • Preheat oven to 350°F.
  • Bake for 30 - 35 minutes, bread will appear lightly browned.
  • Cool on racks.
  • Freezes well.


German Rye Bread With Caraway Seeds image

Enjoy the rich dark taste of rye bread with this recipe for a traditional German loaf. Time does not include resting / rising.

Provided by English_Rose

Categories     Breads

Time 50m

Yield 1 loaf

Number Of Ingredients 7

1 lb rye flour, plus extra for dusting
1 ounce fresh yeast
1 1/8 cups water, tepid
1/2 ounce salt
1 teaspoon malt extract
2 ounces butter
3 tablespoons caraway seeds


  • Place 8oz of the rye flour and the yeast in a large mixing bowl. Add around 3/4 cup of tepid water and mix it thoroughly to make a thick batter
  • Set the dough aside to rest for around 2 hours, until the batter has risen and then fallen.
  • Add the remaining flour, remaining tepid water, salt, malt extract, butter and caraway seeds and mix together making a pliable dough.
  • Dust the inside of a rye loaf basket with flour. Shape the dough into a loaf and place in the basket. Set aside to rise for 2 hours.
  • Preheat the oven to 425°F
  • Place the risen loaf on a baking tray lined with baking parchment. Dust lightly with rye flour and bake for 30 minutes.

Nutrition Facts : Calories 2136, Fat 57.5, SaturatedFat 30.2, Cholesterol 121.9, Sodium 5897.1, Carbohydrate 372.7, Fiber 76.2, Sugar 10.6, Protein 50


German Country Style Sourdough Rye Bread With Caraway Seeds image

When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours - lots of them with seeds, onions, cheese and grains. This has to be my all time favourite however - a light and slightly chewy sourdough rye bread with caraway seeds - the very essence of traditional German flavours! This bread has been adapted for the Bread Machine/Maker, and works EXTREMELY well when made this way. However, you can of course make it by hand in the more traditonal manner, as I like to do when I have lots of "bread making time"! This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles. The "sponge" sourdough starter needs to ferment only overnight, making this a light style sourdough bread. This bread also keeps very well for up to 4 to 5 days.

Provided by French Tart

Categories     Sourdough Breads

Time 15h

Yield 14 Slices - Medium Loaf

Number Of Ingredients 11

50 g strong white bread flour
1/2 teaspoon fast-rising active dry yeast
3 tablespoons water
1 tablespoon milk
250 ml tepid water
2 tablespoons caraway seeds
225 g rye flour
2 teaspoons salt
2 tablespoons sugar
225 g strong white bread flour
1 1/4 teaspoons fast-rising active dry yeast


  • To make the sourdough Sponge.
  • Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours.
  • To make the bread.
  • When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds.
  • The add in this order: rye flour, salt, sugar and then the white bread flour.
  • Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker.
  • Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice.
  • Once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack. Remove the paddle if it is still in the bread before slicing.
  • Serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice.

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