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Caraway Rye Bread

Author: PJ Hamel

Caraway Rye Bread Recipe Caraway Rye Bread Recipe

This seeded light-colored, soft rye bread is delicious for deli sandwiches — corned beef on rye, anyone?

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directions on our blog

At a glance

Prep
Bake
Total
Yield
1 large loaf or 2 smaller loaves
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Note: Thanks to reader feedback, as of February 22, 2013, changes have been made to this recipe to create a less sticky dough, one easier to work with and shape; and to ensure the bread doesn't sink in the center after baking. The amount of water has been reduced from 1 1/4 cups to 1 cup; and the amount of rye flour has been decreased from 1 1/4 cups to 1 cup, with the amount of all-purpose flour increasing from 2 cups to 2 1/3 cups. In addition, the sugar has been decreased by 2 teaspoons. Thanks, as always, for your good feedback.
  2. In a medium-sized mixing bowl or the bowl of your stand mixer, combine the water, sugar, rye flour and yeast, mixing to form a soft batter. Let the mixture rest for 20 minutes; this allows the rye flour to absorb some of the liquid, making the dough easier to knead.
  3. Add the remaining ingredients, and mix and knead the dough together — by hand, mixer or bread machine — until it's fairly smooth. The nature of rye dough is to be sticky, so don't be tempted to add too much flour.
  4. Place the dough in an oiled bowl or large (8-cup) measure, cover, and let it rise until noticeably puffy, 60 to 90 minutes.
  5. Gently deflate the dough, knead it briefly, and shape it into two smooth oval or round loaves; or one long oval loaf. Place them on a lightly greased or parchment-lined baking sheet.
  6. Cover the loaves, and let them rise until they're noticeably puffy, about 90 minutes. Towards the end of the rise, preheat the oven to 350°F.
  7. Just before they go into the oven, spritz the loaves with water, and slash them about 1/2" deep. The oval loaves look good with one long, vertical slash; the rounds, with two or three shorter slashes across the top.
  8. Bake the loaves for 35 to 40 minutes, or until an instant-read thermometer inserted into the center reads 205°F to 210°F. The single, larger loaf will bake for 45 to 50 minutes. If the bread appears to be browning too quickly, tent it lightly with foil after 25 minutes of baking.
  9. Remove the loaves from the oven, and transfer them to a rack. While still warm, brush them with melted butter, if desired; this will keep their crust soft.

Nutrition Information

  • Serving Size 44g
  • Servings Per Batch 18
Amount Per Serving:
  • Calories 100
  • Calories from Fat 12
  • Total Fat 1.5g
  • Saturated Fat .5g
  • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 200mg
  • Total Carbohydrate 18g
  • Dietary Fiber 1g
  • Sugars 1g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.