Caraway Rye Bran Bread Recipes

CARAWAY SEED RYE BREAD

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.

CARAWAY RYE BREAD (FOR THE BREAD MACHINE)

Steps:

• 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.

RYE CARAWAY BREADSTICKS

Steps:

• Dissolve the yeast in the water in a large bowl or in the bowl of a stand mixer. Stir in the honey, agave nectar, malt extract or rice syrup. Let stand for five minutes. Stir in the olive oil.
• Combine the rye flour, whole-wheat flour, 1 cup of the unbleached all-purpose flour, caraway seeds and the salt. Add to the liquid mixture. If kneading by hand, stir until you can turn the dough out onto a lightly floured surface; knead for 10 minutes, adding flour as necessary to keep the dough from sticking to your hands and worktable. If using an electric mixer, mix at medium speed for 8 to 10 minutes. Add flour as necessary so that the dough comes away from the sides of the bowl. The dough should be elastic and just slightly sticky.
• Lightly flour your work surface or brush with olive oil. Using your hands or a rolling pin, roll the dough into a 14-by-4-inch rectangle. Make sure there is enough flour or oil underneath the dough so that it doesn't stick to the work surface. Brush the top with oil. Cover with plastic wrap, then with a damp kitchen towel. Allow to rise for 1 to 1 1/2 hours until nearly doubled. (If you need the workspace, lightly oil the underside of a sheet pan and place the dough on top.)
• Preheat the oven to 400 degrees with the racks positioned in the middle and upper thirds of the interior space. Brush sheet pans with olive oil. Cut the dough crosswise into four equal pieces. Cut each piece crosswise into six equal pieces. Roll each between the board and your hands as you were making a rope until it is as long as the baking sheet. For a tighter strip, twist the strands from one end to the other. Place 1 inch apart on the baking sheets until you've filled two baking sheets. Continue to shape the remaining breadsticks while the first batch is baking.
• Place in the oven, and bake 15 minutes. Switch the pans top to bottom and front to back, and bake another 10 minutes until the breadsticks are nicely browned. (They will be darker on the bottom; if you want them more evenly browned, flip the breadsticks over halfway through.) Remove from the heat, and cool on a rack. Shape and bake any remaining dough as instructed.

CARAWAY BREAD

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.

DUTCH OVEN CARAWAY RYE BREAD

Steps:

• Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl.
• Combine water, sugar, and yeast in a bowl until yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover bowl with plastic wrap and let sit for 18 hours.
• Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.
• Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C).
• Carefully place dough in the Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to the oven rack and bake for 5 minutes more.

CARAWAY RYE BRAN BREAD

Steps:

• Mix yeast in warm water in large bowl until thoroughly dissolved.
• Add sugar, salt, orange peel, caraway seed, and buttermilk, mix well.
• Mix in all bran cereal and rye flour.
• Slowly stir in in all-purpose flour, save a small amount of flour to knead with.
• Cover and let stand for 15 minutes.
• Knead dough on lightly floured surface for about 5 minutes until dough is smooth and elastic.
• Put dough in a greased bowl (turn once to grease top of dough).
• Cover and let dough rise in warm place until double (approx 1 1/2 hours).
• Punch dough, knead slightly and form a smooth round ball.
• Place on greased baking sheet, flatten slightly and cut a large X on the top using a sharp knife.
• Cover and raise until double (approx 45 minutes).
• Brush bread with milk.
• Bake at 350F for 35 minutes or until golden brown and bread sounds hollow when tapped.
• Remove from baking sheet and cool bread on wire rack.

CARAWAY RYE

Steps:

• 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.

CARAWAY RYE BRAN BREAD

Steps:

• 1. Measure buttermilk. Let stand until it reaches room temperature or warm slightly in microwave.2. Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt, orange peel, caraway seed and warm buttermilk. Stir in KELLOGG'S COMPLETE Wheat Bran Flakes cereal and rye flour. Gradually mix in all-purpose flour. If necessary, work in last portion of flour while kneading. Cover and let rest 15 minutes.3. On lightly floured surface, knead dough about 5 minutes or until smooth and elastic. Place in large mixing bowl coated with cooking spray. Coat dough with cooking spray. Cover and let rise in warm place until double in volume (about 1 1/2 hours).4. Sprinkle small amount of cornmeal on baking sheet or coat with cooking spray. Punch down dough. Shape into smooth round ball, being careful not to make large folds in dough. Place on baking sheet. Flatten slightly. Cut large X across top of loaf with sharp knife. Cover and let rise in warm place until double in volume (about 45 minutes). Brush loaf with milk.5. Bake at 350°F about 35 minutes or until golden brown and loaf sounds hollow when tapped. Remove from baking sheet. Cool on wire rack.