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.
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 RYE BREAD
This pretty round bread's old-world flavor is so comforting and delicious. Just the right amount of caraway flavors the rye.-Connie Moore, Medway, Ohio
Provided by Taste of Home
Time 35m
Yield 1 loaf.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in 1/2 cup water. Add molasses, butter, caraway, salt and remaining water; mix well. Combine flours; add 3 cups to batter. Beat until smooth. Add enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 128 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 26g carbohydrate, Fiber 4g protein.
RYE BREAD
Use this recipe for rye bread as the base for any one of our delicious sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 10
Steps:
- In a small bowl or liquid measuring cup, sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.
- Add remaining 1 3/4 cups water to the bowl of an electric mixer fitted with the dough hook attachment, along with remaining 3 tablespoons honey, butter, caraway seeds, and salt. Mix on low to combine. Gradually add both flours, one cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
- Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
- Let dough stand in a warm place until it doubled in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough and divide in half.
- Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds; press seam to adhere and pinch ends to seal. Place seam-side down in loaf pan. Repeat process with remaining piece of dough.
- In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves; sprinkle with caraway seeds.
- Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour.
- Preheat oven to 450 degrees on a conventional oven or 425 degrees on a convection oven. Reduce oven temperature to 400 degrees (conventional) or 375 degrees (convection).
- Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.
CARAWAY RYE
A simple,down to earth recipe that I love. I live in an area that loves their rye bread, and everyone enjoys this version!
Provided by pammyowl
Categories Grains
Time 4h5m
Yield 1 loaf
Number Of Ingredients 8
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.
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
SOURDOUGH RYE BREAD WITH CARAWAY
This is a strongly flavored rye bread, like from an "old country" bakery. I was forced to experiment and find a recipe when my favorite ethnic bakery closed and I could no longer buy my favorite sourdough rye bread. I hope I've done it justice. Start the day before you want the bread -- the sour flavor develops best if allowed a slow rise in the refrigerator.
Provided by Susiecat too
Categories Sourdough Breads
Time 1h15m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix sourdough starter with warm water with a whisk until thoroughly combined.
- Add rye flour a little bit at a time, incorporating well before each addition.
- Add bread flour in the same way, first in the mixing bowl and then turned out on to a floured surface while kneading, until you get a uniformly elastic ball of dough that is tacky but not sticky. This may take about 10 minutes.
- Make a hole into the center of the dough and add the salt and caraway seed, and continue kneading another 5 minutes or so, until the seeds are dispersed throughout the bread dough.
- Coat a bowl with a thin layer of canola oil, add the dough and roll the dough around until all sides are covered with oil. Cover well, and refrigerate for 24 hours.
- Punch down dough, cut in half and form loaves.
- Leave out on a warm counter, covered, to rise until doubled in size. The length of time will depend on the vigor of your starter, but this may take a few hours.
- Preheat oven to 350°F.
- Bake for 30 - 35 minutes, bread will appear lightly browned.
- Cool on racks.
- Freezes well.
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