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Caraway Rye Bread (for the bread machine)

Caraway Rye Bread (for the bread machine)

  • Prep

    10 m
  • Cook

    4 h
  • Ready In

    4 h 10 m
BramptonMommyof2

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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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.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

mis7up
9

mis7up

7/5/2013

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!!!

Jeri
7

Jeri

4/20/2013

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

GW
5

GW

3/23/2014

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.

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