Brown Soda Bread Loaf With Caraway Seeds And Rye By Martha Rose Shulman Recipes

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BROWN SODA BREAD LOAF WITH CARAWAY SEEDS AND RYE



Brown Soda Bread Loaf With Caraway Seeds and Rye image

Some regional variations on Irish soda bread, from Donegal and Leitrim, call for caraway seeds. I love caraway seeds in bread, but in my personal food memory bank they will always be paired with rye. So I decided to add a little rye flour to this already dark brown, grainy and moist bread.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, side dish

Time 1h

Yield 1 loaf, about 12 slices

Number Of Ingredients 11

Soft butter for the bread pan
125 grams (approximately 1 cup) whole-wheat flour
32 grams (approximately 1/4 cup) unbleached all-purpose or bread flour
25 grams (2 heaped tablespoons) steel-cut oats, either regular or quick-cooking (optional)
40 grams rolled oats
60 grams (approximately 1/2 cup) rye flour
4 grams (approximately 1 teaspoon, tightly packed) brown sugar
3 1/2 grams (1/2 teaspoon) salt
2 teaspoons caraway seeds
10 grams (2 teaspoons) baking soda, sifted
290 grams (approximately 1 1/4 cups) buttermilk

Steps:

  • Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan.
  • In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt, caraway seeds and sifted baking soda. Mix well with your hands.
  • Make a well in the center of the flour mixture. Pour in the buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out dough to fill the pan evenly (pan will be filled only about halfway.)
  • Place in oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 1 gram, Carbohydrate 34 grams, Fat 3 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 549 milligrams, Sugar 3 grams, TransFat 0 grams

DARK RYE BREAD



Dark Rye Bread image

Very good!!! The extra sugar makes for a better rise.

Provided by knowell

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Yield 12

Number Of Ingredients 10

1 ⅛ cups water
2 tablespoons molasses
1 tablespoon vegetable oil
1 teaspoon salt
2 cups all-purpose flour
1 ½ cups rye flour
3 tablespoons packed brown sugar
1 tablespoon unsweetened cocoa powder
¾ teaspoon caraway seed
2 teaspoons bread machine yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
  • Select the Basic cycle, and press Start.

Nutrition Facts : Calories 158.7 calories, Carbohydrate 32.5 g, Fat 1.6 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 197.1 mg, Sugar 5.3 g

CARAWAY SEED RYE BREAD



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

Steps:

  • 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 BREAD



Caraway Bread image

A rustic round loaf of caraway bread is delicious eaten warm from the oven, as a base for sandwiches, alongside soup, or as toast. If you want to experiment, add sliced chives or sunflower seeds, or substitute other herbs for the caraway, such as dried rosemary or thyme. -Frances Conklin, Cottonwood, Idaho

Provided by Taste of Home

Time 40m

Yield 1 loaf (8 wedges)

Number Of Ingredients 8

1 package (1/4 ounce) active dry yeast
1-1/3 cups warm water (110° to 115°)
2 to 3 teaspoons caraway seeds
1 teaspoon salt
1 teaspoon honey
3/4 cup whole wheat flour
2-1/2 to 3 cups all-purpose flour
2 teaspoons cornmeal

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine caraway seeds, salt, honey, yeast mixture, whole wheat flour and 1-1/2 cups all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Grease a 15x10x1-in. baking pan; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf; place on prepared pan. Cover with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425°., Using a sharp knife, cut a large "X" in top of loaf. Bake on a lower oven rack 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 3g fiber), Protein 6g protein.

RYE SODA BREAD



Rye Soda Bread image

Every time I make soda bread, I wonder why I don't make it more often! It is so easy, and I love the distinctive taste. This version is full of hearty rye flavor, and tastes delicious toasted and topped with salted brown butter.

Provided by LauraF

Categories     Bread     Quick Bread Recipes

Time 50m

Yield 10

Number Of Ingredients 10

1 tablespoon sunflower seeds
1 tablespoon rolled oats
2 ½ teaspoons caraway seeds, divided
1 ½ teaspoons poppy seeds
2 cups rye flour
2 cups all-purpose flour
2 teaspoons baking soda
1 ¼ teaspoons sea salt
1 ¾ cups buttermilk
1 tablespoon buttermilk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Mix sunflower seeds, oats, 1/2 teaspoon caraway seeds, and poppy seeds together in a small bowl. Set aside.
  • Combine remaining 2 teaspoons caraway seeds, rye flour, all-purpose flour, baking soda, and sea salt in a large bowl. Make a well in the center. Pour in 1 3/4 cups buttermilk and stir with a wooden spoon until dough starts coming together. Knead briefly in the bowl until no dry spots remain.
  • Transfer dough to the prepared baking sheet and shape into a round loaf. Use damp hands if dough is sticking as you shape it. Cut a deep cross into the top using a sharp knife. Brush with 1 tablespoon buttermilk and sprinkle seed-oat mixture all over the top and into the cracks.
  • Bake in the preheated oven until top and bottom are golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool completely before slicing.

Nutrition Facts : Calories 194.8 calories, Carbohydrate 38.5 g, Cholesterol 1.8 mg, Fat 1.7 g, Fiber 4 g, Protein 6.2 g, SaturatedFat 0.4 g, Sodium 519.5 mg, Sugar 2.5 g

MARTHA'S SODA BREAD WITH RYE AND CURRANTS



Martha's Soda Bread with Rye and Currants image

This St. Patrick's day, try a slice or two of this easy homemade soda bread for breakfast or serve it alongside Martha's Quick-Brined Corned Beef and Vegetables. This recipe balances the traditional flavors you'd expect, while also bringing something new-rye flour and wheat bran. Earthy, slightly sour, and a touch nutty, the combination of these two ingredients play perfectly off the classic soda bread flavors of currants and caraway seeds.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 2h25m

Yield Makes 1 loaf

Number Of Ingredients 11

1 1/2 cups whole milk
1/3 cup apple-cider vinegar
2 1/2 cups unbleached all-purpose flour, plus more for dusting
1 cup rye flour
1/2 cup unprocessed wheat bran, such as Bob's Red Mill
1 teaspoon sugar
2 teaspoons kosher salt
1 1/4 teaspoons baking soda
3 tablespoons caraway seeds
1 cup currants or golden raisins, or a combination
Salted butter, for serving

Steps:

  • Preheat oven to 350°F. Combine milk and vinegar in a bowl; let stand until curdled and thickened, about 5 minutes. Meanwhile, in a large bowl, whisk together both flours, wheat bran, sugar, salt, and baking soda; stir in caraway seeds and currants.
  • Make a well in the center of the flour mixture. Add milk mixture and stir together, starting in center and working outward, until a sticky dough forms (do not overmix). Transfer to a generously floured work surface and, with floured hands, form a cohesive ball. (Do not overwork dough.)
  • Pat ball into a 7-inch-wide domed round and transfer to a baking sheet. Cut a 1-inch-deep "X" with a floured knife across top of round. Using a wooden skewer, poke holes at 1-inch intervals to bottom of dough (about 28 holes total).
  • Bake soda bread until cooked through and loaf sounds hollow when tapped on bottom, 1 hour and 10 minutes. Transfer to a wire rack and let cool completely before slicing and serving with butter. Bread can be made 2 days ahead and stored, whole, at room temperature, in a paper bag or wrapped in parchment.

BROWN SODA BREAD LOAF WITH CARAWAY SEEDS AND RYE BY MARTHA ROSE SHULMAN



BROWN SODA BREAD LOAF WITH CARAWAY SEEDS AND RYE BY MARTHA ROSE SHULMAN image

Categories     Bread     Bake     Healthy

Yield 1 loaf

Number Of Ingredients 11

Soft butter for the bread pan
125 grams (approximately 1 cup) whole-wheat flour
32 grams (approximately 1/4 cup) unbleached all-purpose or bread flour
25 grams (2 heaped tablespoons) steel-cut oats, either regular or quick-cooking (optional)
40 grams rolled oats
32 grams (approximately 1/2 cup) rye flour
4 grams (approximately 1 teaspoon, tightly packed) brown sugar
3.5 grams (1/2 teaspoon) salt
2 teaspoons caraway seeds
10 grams (2 teaspoons) baking soda, sifted
290 grams (approximately 1 1/4 cups) buttermilk

Steps:

  • 1. Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan. 2. In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt, caraway seeds and sifted baking soda. Mix well with your hands. 3. Make a well in the center of the flour mixture. Pour in the buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out dough to fill the pan evenly (pan will be filled only about halfway.) 4. Place in oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.

REAL IRISH BROWN SODA BREAD LOAF



Real Irish Brown Soda Bread Loaf image

There are so many Irish soda bread recipes on the internet, many of them American not Irish at all. This is the standard loaf brown soda bread used all over Ireland. It is to us what the Tollhouse Chocolate Chip cookie recipe is to Americans! It's on the back of our national flour brand, Odlums. Think King Arthur. You can't go wrong with this recipe.

Provided by GrumpyIrishLady

Categories     Quick Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 7

275 g coarse whole meal flour
175 g plain flour (use Bread flour for better texture)
1/2 teaspoon salt
1 teaspoon baking soda
2 tablespoons caster sugar (optional)
500 ml buttermilk
1 tablespoon oil

Steps:

  • Place wholemeal in a large mixing bowl.
  • Sieve in Cream flour, salt, soda and sugar (if used).
  • Add buttermilk and oil.
  • Mix well.
  • Transfer to a well greased 2lb loaf tin.
  • Bake in a preheated oven at 170°C, 325°F, Gas 3 for approximately 1 hour.
  • Bread will be baked if base sounds hollow when tapped.
  • Cool on a wire tray. For a soft crust, wrap bread in a clean tea towel.
  • Variations for bread In preparation, after adding the buttermilk and oil, add 50g/2oz chopped walnuts and 50g/2oz chopped dried apricots; When adding buttermilk and oil, add 1 tablespoon of treacle; Add 50g/2oz of grated cheddar cheese to the dry ingredients.

Nutrition Facts : Calories 2052.9, Fat 25.4, SaturatedFat 5.8, Cholesterol 20.4, Sodium 2975.4, Carbohydrate 390.9, Fiber 39.5, Sugar 26.2, Protein 77.2

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