Caraway Rye

Caraway Rye created by MsPia

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

Ready In:
4hrs 5mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

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

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  1. MsPia
    I made it in my bread maker and it came out perfect.
  2. MsPia
    Caraway Rye Created by MsPia
  3. Lori Mama
    Not sure what went wrong, but it did not rise very well the second time. Nevertheless, it is a fine loaf of bread. Made for Pammyowl's Cook A Thon.
  4. Lori Mama
    Caraway Rye Created by Lori Mama
  5. Bonnie G 2
    Made for Pammy's Cook-a-thon and as with most of her recipes, this one did not disappoint. A lovely rye with the added flavor from the caraway seeds which I love. Not sweet from the sugar at all and great texture and rise. I did add wheat gluten to mine and the rise and texture of the bread is lovely. I made in my ABM on the dough cycle, then removed for a light knead and shaped, allowed to rise until doubled and then baked. I couldn't be happier with a recipe.
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