CARAWAY SEED RYE BREAD
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
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.
DUTCH OVEN CARAWAY RYE BREAD
No-fail and easy to make, no kneading, no double-rise. Caraway rye bread the way you like it! Perfect every time.
Provided by chalkie
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 19h5m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 145.4 calories, Carbohydrate 29.6 g, Cholesterol 0.2 mg, Fat 0.8 g, Fiber 3.4 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 327.6 mg, Sugar 1.2 g
LIGHT RYE BREAD
This is a very tasty Rye bread recipe that I found in a Kitchenaid forum. The flavor is full without being overpowering. I love the taste of caraway, so I always add a little more.
Provided by spreadnjoy
Categories Yeast Breads
Time 2h35m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Mix the honey and the warm water, add the yeast in stir until dissolved.
- In separate bowl mix together molasses, salt, butter, caraway, and boiling water. stir until dissolved together. Cool a few minutes till lukewarm.
- Add yeast mixture to the molasses mixture.
- Mix in rye flour and 1 cup all-purpose flour. Mix until well blended.
- Mix in remaining flour 1/2 cup at a time until dough is firm and sticks together.
- Knead 5-10 minutes until ball is smooth.
- Place in greased bowl, turning dough so that greased side is up. Cover with towel or cloth and let rise in warm place away from drafts about 1 hour or until double in bulk.
- Punch down and divide in half. Roll out one half with a rolling pin, then roll up dough tightly to form a loaf. Pinch under ends and place in greased loaf pan. Repeat for other half.
- Cover with cloth and let rise 35-60 minutes or until double in bulk.
- Bake 350 F for 30-45 minutes. Cover with foil last 15 minutes of baking if loves brown too fast. Loaves are done when they sound hollow when tapped. Rub butter over loaves as soon as removing from oven if desired.
CARAWAY RYE BREAD (FOR THE BREAD MACHINE)
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
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.
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
LIGHT RYE BREAD WITH CARAWAY SEEDS
This doesn't use a "starter" and so can be made a little more on demand that the breads where it may take a week or longer to make a starter. It also uses some whole wheat flour as well as rye flour making this loaf is a little "lighter". You can leave out the caraway seeds if you prefer a bread without them. Read the directions thoroughly...I was confused the first time I read through as the flours are added at different times.
Provided by QueenJellyBean
Categories Yeast Breads
Time 3h55m
Yield 2 loaves, 30 serving(s)
Number Of Ingredients 10
Steps:
- In a large heat-proof bowl or stand mixer bowl, pour scalded milk over butter, sugar and salt. Stir and cool.
- Dissolve the yeast in the lukewarm water. Add softened yeast and 3 c of the rye flour to the milk mixture. Either beating by hand or with the paddle attachment of the stand mixer, beat thoroughly. Add the remaining rye flour and beat again until the flour is thoroughly combined.
- Scrape dough out into a greased bowl, cover, rise in a warm place until doubled; about 1 hour.
- If using a stand mixer, scrape dough back into clean bowl and using the dough hook, knead in the whole wheat flour and the caraway seeds until smooth. If you are doing it by hand knead the wheat flour and caraway seeds on a well floured surface.
- Divide the dough in half and shape into 2 oblong or round loaves. Place on parchment lined or greased baking sheets or in 9x5 loaf pans. Cover and let rise until doubled- about 1 hour.
- Preheat oven to 450 degrees. Brush loaves with with beaten egg white . Bake for 15 minutes. Reduce heat to 350 and bake 35-40 minutes.
- Remove from oven and cool on wire racks.
- For a tender crust, brush with butter about 5 minutes before removing from the oven.
- Store in an airtight container. Can be frozen.
Nutrition Facts : Calories 105.4, Fat 1.9, SaturatedFat 0.9, Cholesterol 4.3, Sodium 94, Carbohydrate 19.7, Fiber 3.4, Sugar 1, Protein 3.5
LIGHT RYE BREAD WITH CARAWAY SEEDS
A loaf of hearty rye bread is a satisfying accompaniment to any Eastern European meal. Try this great rye bread with caraway right away!
Provided by Barbara Rolek
Categories Bread
Time 3h10m
Yield 20
Number Of Ingredients 10
Steps:
- In a heatproof large bowl or the bowl of a stand mixer, pour scalded milk over butter, sugar, and salt. Stir and cool.
- Dissolve yeast in lukewarm water.
- Add softened yeast and 3 cups rye flour to the milk mixture. Using the paddle attachment of your stand mixer, or by hand, beat thoroughly. Add the remaining rye flour and beat again until flour is thoroughly combined.
- Scrape dough out into a clean, greased bowl, cover, and let rise in warm place until doubled in bulk, about 1 hour, or follow this quick tip to cut the rise time.
- Scrape dough back into clean stand mixer bowl and, using the dough hook, knead in the whole-wheat flour and caraway seed, if using, until dough is smooth. (Alternatively, the kneading can be done by hand on a well-floured surface.)
- Divide the dough in half and shape into 2 oblong or round loaves. Place loaves on parchment-lined or greased baking sheets. (Bread can also be placed in greased 9 x 5-inch loaf pans or 9-inch-round pans.)
- Cover and let rise in warm place until doubled in bulk, about 1 hour.
- Meanwhile, heat oven to 450 F. Brush the loaves with beaten egg white .
- Bake for 15 minutes.
- Reduce heat to 350 F and bake 35 to 40 minutes longer or until an instant-read thermometer inserted in the center of the loaves registers 190 F.
- Remove from the oven and cool on wire racks.
Nutrition Facts : Calories 154 kcal, Carbohydrate 29 g, Cholesterol 14 mg, Fiber 4 g, Protein 6 g, SaturatedFat 1 g, Sodium 131 mg, Sugar 3 g, Fat 3 g, ServingSize 2 large loaves (20 servings), UnsaturatedFat 0 g
CARAWAY BREAD
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
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.
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