Best 20 Caraway Rye Recipes

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Caraway rye bread, a traditional European bread, is a hearty and flavorful loaf with a slightly sweet and nutty flavor. It is made with rye flour, caraway seeds, and a variety of other ingredients, such as sourdough starter, yeast, salt, and water. The caraway seeds give the bread a distinctive flavor and aroma, while the rye flour gives it a dense and chewy texture. Caraway rye bread is a popular choice for sandwiches, toasts, and croutons, and it can also be used to make bread crumbs.

This article provides three different recipes for caraway rye bread. The first recipe is for a basic caraway rye bread made with sourdough starter. The second recipe is for a caraway rye bread made with yeast. And the third recipe is for a gluten-free caraway rye bread made with almond flour and tapioca flour. All three recipes are easy to follow and can be made at home with basic kitchen equipment.

Check out the recipes below so you can choose the best recipe for yourself!

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.

DUTCH OVEN CARAWAY RYE BREAD



Dutch Oven Caraway Rye Bread image

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

2 cups light rye flour (such as Bob's Red Mill®)
2 cups bread flour
¼ cup buttermilk
2 tablespoons caraway seeds
1 ½ tablespoons vital wheat gluten
2 teaspoons flaked kosher salt, crushed
1 ¾ cups warm water
2 teaspoons white sugar
⅜ teaspoon active dry yeast

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

BREAD MACHINE CARAWAY-RYE BREAD



Bread Machine Caraway-Rye Bread image

Rye bread lovers, we didn't forget you. This light rye has the added bonus of nutty-flavored caraway seed. And, there's a tasty chive-Swiss spread, too!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h50m

Yield 12

Number Of Ingredients 13

1 cup plus 3 tablespoons water
1 tablespoon butter or margarine, softened
2 1/2 cups Gold Medal™ Better for Bread™ flour
3/4 cup rye flour
2 tablespoons instant nonfat dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
3/4 teaspoon caraway seed
2 1/4 teaspoons bread machine or quick active dry yeast
1 package (3 oz) cream cheese, softened
2 tablespoons milk
1/2 cup finely shredded aged Swiss cheese (2 oz)
1 tablespoon chopped fresh chives

Steps:

  • Measure carefully, placing all bread ingredients in bread machine pan in the order recommended by the manufacturer.
  • Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan; cool on cooling rack.
  • In small bowl, mix cream cheese and milk until blended. Stir in Swiss cheese and chives. Serve spread with bread. Store spread in refrigerator.

Nutrition Facts : Calories 135, Carbohydrate 30 g, Cholesterol 5 mg, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 310 mg

GERMAN COUNTRY STYLE SOURDOUGH RYE BREAD WITH CARAWAY SEEDS



German Country Style Sourdough Rye Bread With Caraway Seeds image

When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours - lots of them with seeds, onions, cheese and grains. This has to be my all time favourite however - a light and slightly chewy sourdough rye bread with caraway seeds - the very essence of traditional German flavours! This bread has been adapted for the Bread Machine/Maker, and works EXTREMELY well when made this way. However, you can of course make it by hand in the more traditonal manner, as I like to do when I have lots of "bread making time"! This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles. The "sponge" sourdough starter needs to ferment only overnight, making this a light style sourdough bread. This bread also keeps very well for up to 4 to 5 days.

Provided by French Tart

Categories     Sourdough Breads

Time 15h

Yield 14 Slices - Medium Loaf

Number Of Ingredients 11

50 g strong white bread flour
1/2 teaspoon fast-rising active dry yeast
3 tablespoons water
1 tablespoon milk
250 ml tepid water
2 tablespoons caraway seeds
225 g rye flour
2 teaspoons salt
2 tablespoons sugar
225 g strong white bread flour
1 1/4 teaspoons fast-rising active dry yeast

Steps:

  • To make the sourdough Sponge.
  • Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours.
  • To make the bread.
  • When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds.
  • The add in this order: rye flour, salt, sugar and then the white bread flour.
  • Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker.
  • Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice.
  • Once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack. Remove the paddle if it is still in the bread before slicing.
  • Serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice.

SOURDOUGH RYE WITH CARAWAY SEEDS



Sourdough Rye with Caraway Seeds image

Provided by Food Network

Time 10h20m

Yield Yield: 2 long 12-inch loaves

Number Of Ingredients 10

2 cups (18 ounces) rye sourdough starter, recipe follows
3 cups spring water
1 3/4 cups (9 ounces) rye flour
1 3/4 cups (9 ounces) whole wheat flour
1 (3/4 ounce) tablespoon fine sea salt
1/4 cup (1 ounce) caraway seeds
4 to 5 cups (20 to 25 ounces) 20 percent bran wheat flour
1 cup (9-ounces) ripe rye chef, at room temperature
1 cup (5-ounces) rye flour, preferably medium ground
1/2 cup (4 fluid ounces) spring water

Steps:

  • Combine the starter and water in a 6-quart bowl. Break up the starter well with a wooden spoon and stir until it loosens and the mixture is slightly frothy. Add the rye flour and stir until well combined. Add the whole wheat flour, salt, caraway seeds, and just enough of the bran flour to make a thick mass that is difficult to stir. Turn out onto a well-floured surface and knead, adding remaining flour when needed, until dough is soft and smooth, 15 to 17 minutes, or make in a heavy-duty mixer. All finished rye doughs will remain slightly sticky. Be cautious about adding too much flour when kneading. The dough is ready when a little pulled from the mass springs back quickly.
  • Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the large bowl. Place the dough in the bowl and turn once to coat with oil. Take the dough's temperature (ideal temperature is 78 degrees). Cover with a clean damp towel or plastic wrap and place in a moderately warm (74 to 80 degrees) draft free place until doubled in volume.
  • Deflate the dough by pushing down in the center and pulling up on the sides. Transfer the dough to a lightly floured work surface and knead briefly. Cut into 2 equal pieces. Flatten each with the heel of your hand. Shape each piece into a 12-inch log for long loaves.
  • Using 2 well-floured towels and wood blocks, make a couche* in a moderately warm draft-free place. Place the loaves seam side up the couche. Cover with a clean damp towel or plastic wrap and let proof until almost doubled in volume, or until a slight indentation remains when the dough is pressed with the fingertip.
  • Preheat the oven and baking stone on the center rack of the oven to 450 degrees, 45 minutes to 1 hour before baking. The oven rack must be in the center of the oven. If it is in the lower 1/3 of the oven the bottom of the breads may burn, and if it is in the upper 1/3, the top crusts may burn. Gently slip the loaves from the couche onto a well-floured peel so that they are right side up. Using a very sharp, serrated knife or a single-edged razor blade, score the loaves by making quick shallow cuts 1/4 to 1/2-inch deep along the surface.
  • Using the peel, slide the loaves onto the hearth. Quickly spray the inner walls and floor of the oven with cold water from a spritzer bottle. If there's an electric light bulb in the oven, avoid spraying it directly?it may burst. Spray for several seconds until steam has filled the oven. Quickly close the door to trap the steam and bake 3 minutes. Spray again in the same way, closing the door immediately so that steam doesn't escape. Bake until loaves begin to color, about 20 minutes. Reduce the heat to 375 degrees and bake until loaves are a rich caramel color and the crusts are firm, another 15 to 20 minutes.
  • To test the loaves for doneness, remove and hold the loaves upside down. Strike the bottoms firmly with your finger. If the sound is hollow, the breads are done. If it doesn't sound hollow, bake 5 minutes longer. Cool completely on wire racks.
  • Note: If the dough temperature is higher than 78 degrees, put it in a cooler than (78 degree) place like the refrigerator, until the dough cools to 78 degrees. If it is lower than 78 degrees, put in it a warmer than 78 degree place until the dough warms to 78 degrees. The point is to try to keep the dough at 78 degrees during its fermentation. If you do have to move the dough, be gentle and don't jostle it, or the dough may deflate.
  • *Couche?French for "couch" or "resting place". This is a simple holding device you make yourself for proofing long loaves like logs, torpedo shapes, and baguettes. Using well-floured canvas or linen towels create folds to separate loaves while hold them securely next to each other during proofing. Use a length of fabric at least a yard long. Place 12 to 16-inch wooden blocks cut from 2 by 4's at either long end to contain the loaves. Or substitute large books to contain the loaves.
  • Place the chef in a tall 2 to 3-quart flat bottomed, round, clear plastic container with a tight fitting lid. Add the rye flour and spring water, and stir vigorously with a wooden spoon until the mixture becomes thick and pasty. Mark the level of the mixture on the side of the container with a black marking pen. Scrape down, cover tightly, and let stand in a moderately warm (74 to 80 degree) draft-free place until almost doubled in volume, 8 to 10 hours. The mixture will look light and spongy. You can observe the level of sourdough by using the black mark on the side of the container as an indicator. Do not let the sourdough ferment for longer than 10 hours, or the yeast may exhaust itself and the dough may not rise properly. The ripe chef has now produced 18 ounces of ripe sourdough, which you can use in any rye sourdough recipe.
  • The Rye Chef: Day 1 1/2 cup (4 fluid ounces) spring water 2/3 cup (3 ounces) organic stone-ground rye flour, preferably medium ground
  • In a tall 2 to 3-quart clear plastic container with a tight-fitting lid, stir together the water and flour. Scrape down the sides of the container with a rubber spatula. Cover tightly and put in moderate (74 to 80 degree) place for 24 hours.
  • Day 2 1/2 cup (4 fluid ounces) spring water 2/3 cup (3 ounces) organic stone-ground rye flour, preferably medium ground
  • Open the container. The young chef will probably show few signs of activity; the mixture will look like cardboard pulp. Don't worry! It's still a young chef. It will, however, have a sweet and musty smell and the beginnings of a tangy taste. Continue building the chef by adding the water and rye flour. Stir vigorously to bring fresh oxygen into the chef and distribute the fresh flour and water. Scrape down the sides, cover tightly and put in a moderate (74 to 80 degrees) place for another 24 hours.
  • Day 3 1/2 cup (4 fluid ounces) spring water 2/3 cup (3 ounces) organic stone-ground rye flour, preferably medium ground
  • The chef should have expanded noticeably. There should be bubbles on the surface. Taste it; it will have a pronounced sour taste and smell. Hold the container up and observe the large and small holes formed beneath the surface. Stir it with a wooden spoon; you should hear the faint crackle of gas bubbles popping. The chef is very much alive and maturing. Insert the spoon again and lift it up slowly. Short glutinous strands will stick to the spoon. Once again, nourish the chef by vigorously stirring in another addition of the spring water and rye flour. Scrape down the sides, cover tightly again, and return to its moderate-temperature place. Let stand for another 24 hours.
  • Day 4 1/2 cup (4 fluid ounces) spring water 2/3 cup (3 ounces) organic stone-ground rye flour, preferably medium ground
  • The chef is almost mature and ripe. It has expanded a great deal; maybe almost doubled in volume from Day 3, and it is very lively with bubbles and a well-developed cellular structure. You will see a honeycomb of large and small holes through the clear plastic container. Taste and smell the chef; it is pungent and unmistakably tangy, sour but not bitter. Nourish again with the last addition of spring water and rye flour, stirring vigorously. Using a black marker pen, mark the level of the chef on the side of the clear plastic container. Scrape down the sides, cover tightly, and let stand again in the same place for only 8 hours.
  • If your chef was ripe, the mixture should almost double in volume. You can check its growth by comparing the height of the risen chef against the mark you made on the side of the container before the last rising.
  • The chef is now ready to use to create your sourdough starter. If you are not going to make the starter immediately, refrigerate the chef in its tightly covered container for up to 3 days.

CARAWAY RYE BREAD



Caraway Rye Bread image

I got this recipe from my Breadman Pro bread maker. It was soooo delicious that I had to share it! For a variation, add the optional dehydrated onion for another excellent recipe :-D

Provided by Stephanie Z.

Categories     Yeast Breads

Time 4h5m

Yield 12 serving(s)

Number Of Ingredients 12

2 eggs
1 cup water, 80F (approximately, see below)
1/4 cup canola oil
1/4 cup honey
3 tablespoons dry milk
2 teaspoons salt
2 cups bread flour
1 cup wheat flour
1 cup rye flour
3 tablespoons caraway seeds
1/4 cup dehydrated onion (optional)
2 1/4 teaspoons active dry yeast

Steps:

  • You want the eggs at room temperature. Add enough water to the eggs to equal 1 1/3 cups.
  • Bake in bread machine according to its instructions on the 2 lb. whole wheat setting.

RYE CARAWAY BREADSTICKS



Rye Caraway Breadsticks image

Rye and caraway have always been a match made in heaven, but until now I never thought of using them in something other than Jewish rye bread and rye crisps.

Provided by Martha Rose Shulman

Categories     appetizer

Time 2h30m

Yield Two dozen breadsticks

Number Of Ingredients 9

2 teaspoons active dry yeast
1 1/2 cup lukewarm water
1 teaspoon honey, agave nectar, malt extract or rice syrup
1/4 cup extra virgin olive oil
1 cup rye flour
1 cup whole-wheat flour
About 1 1/3 cups unbleached all-purpose flour
3 tablespoons caraway seeds
1 1/2 teaspoons salt

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.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 81 milligrams, Sugar 0 grams

GERMAN RYE BREAD WITH CARAWAY SEEDS



German Rye Bread With Caraway Seeds image

Enjoy the rich dark taste of rye bread with this recipe for a traditional German loaf. Time does not include resting / rising.

Provided by English_Rose

Categories     Breads

Time 50m

Yield 1 loaf

Number Of Ingredients 7

1 lb rye flour, plus extra for dusting
1 ounce fresh yeast
1 1/8 cups water, tepid
1/2 ounce salt
1 teaspoon malt extract
2 ounces butter
3 tablespoons caraway seeds

Steps:

  • Place 8oz of the rye flour and the yeast in a large mixing bowl. Add around 3/4 cup of tepid water and mix it thoroughly to make a thick batter
  • Set the dough aside to rest for around 2 hours, until the batter has risen and then fallen.
  • Add the remaining flour, remaining tepid water, salt, malt extract, butter and caraway seeds and mix together making a pliable dough.
  • Dust the inside of a rye loaf basket with flour. Shape the dough into a loaf and place in the basket. Set aside to rise for 2 hours.
  • Preheat the oven to 425°F
  • Place the risen loaf on a baking tray lined with baking parchment. Dust lightly with rye flour and bake for 30 minutes.

Nutrition Facts : Calories 2136, Fat 57.5, SaturatedFat 30.2, Cholesterol 121.9, Sodium 5897.1, Carbohydrate 372.7, Fiber 76.2, Sugar 10.6, Protein 50

SOURDOUGH RYE BREAD WITH CARAWAY



Sourdough Rye Bread With Caraway image

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

1 cup sourdough starter, proofed
1 cup warm water
1 1/2 cups rye flour
3 cups bread flour
2 teaspoons salt
2 tablespoons caraway seeds
2 tablespoons canola oil, for oiling the bowl

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.

CARAWAY RYE BREAD



Caraway Rye Bread image

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

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°), divided
3 tablespoons molasses
3 tablespoons butter, melted
1 tablespoon caraway seeds
1 teaspoon salt
1-1/2 to 2 cups all-purpose flour
1-1/2 cups whole wheat flour
1 cup rye flour

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.

SALTED CARAWAY RYE BREADSTICKS



Salted Caraway Rye Breadsticks image

Savory rye breadsticks are perfect with soup or salad or on their own as a quick snack.

Provided by Diamond Crystal Salt

Categories     Trusted Brands: Recipes and Tips     Diamond Crystal® Salt

Time 8h

Yield 24

Number Of Ingredients 12

2 teaspoons active dry yeast
1 teaspoon honey
1 ⅓ cups tepid water (about 100 degrees F)
1 tablespoon olive oil
1 ½ cups rye flour
1 teaspoon Diamond Crystal® Fine Sea Salt
2 tablespoons ground caraway seeds
1 teaspoon onion powder
1 teaspoon garlic powder
2 ¼ cups all-purpose flour, or more as needed
1 tablespoon Diamond Crystal® Coarse Sea Salt, divided
1 tablespoon caraway seeds, divided

Steps:

  • Dissolve the yeast in water and honey in the bowl of a stand mixer fitted with a dough hook. Allow to stand for 5 minutes or until a creamy foam forms. Add olive oil, Diamond Crystal® Fine Sea Salt, caraway seed, onion powder, and garlic powder. Mix until blended. Cover and allow to rest for 15 minutes.
  • Stir 2 cups of flour into the yeast mixture and mix, adding as much additional flour as necessary for dough to pull away from the sides of the bowl and form a ball on the hook. Knead on low speed for 6 to 8 minutes until smooth and slightly sticky.
  • Transfer the dough to an oiled bowl, turning to coat. Cover and let rise for about an hour or until doubled.
  • Stir dough down. Cover bowl again and refrigerate for 4 to 6 hours or overnight to relax the dough.
  • Line a baking sheet with parchment paper. Lightly scatter half the Diamond Crystal® Coarse Sea Salt and half the whole caraway seeds over the surface.
  • Divide the dough in quarters; cover and refrigerate all but one quarter at a time. Divide each quarter into 6 equal pieces and roll each into a rope about 12 inches long. Place each on the prepared pan and lightly press down. Repeat with the rest of the dough.
  • Cover the baking sheet lightly and allow to rest for 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Spray or brush each rope with water and sprinkle with the remaining Diamond Crystal® Coarse Sea Salt and caraway seeds.
  • Bake in preheated oven until nicely browned, 20 to 25 minutes.
  • Transfer to a rack to cool.

Nutrition Facts : Calories 75.6 calories, Carbohydrate 14.8 g, Fat 0.9 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 362.3 mg, Sugar 0.4 g

CARAWAY RYE DINNER ROLLS



Caraway Rye Dinner Rolls image

Caraway seeds give these rye dinner rolls a delicate nutty flavor. Denser than most, these onion-infused buns are ideal for dipping in hearty holiday stews. -Deborah Maki, Kamloops, British Columbia

Provided by Taste of Home

Time 50m

Yield 1-1/2 dozen.

Number Of Ingredients 13

1-1/4 cups rye flour
1/2 cup wheat germ
2 tablespoons caraway seeds
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
3 cups all-purpose flour
1 cup 2% milk
1/2 cup water
3 tablespoons butter
2 tablespoons honey
1/3 cup finely chopped onion
1 large egg
2 teaspoons water

Steps:

  • In a large bowl, mix the first 5 ingredients and 1 cup all-purpose flour. In a small saucepan, heat milk, water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in onion and enough remaining all-purpose flour to form a soft 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; let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 400°., For egg wash, in a small bowl, whisk egg and water; brush over rolls. Bake until lightly browned, 11-14 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 152 calories, Fat 3g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 158mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

RYE AND CORNMEAL MUFFINS WITH CARAWAY



Rye and Cornmeal Muffins With Caraway image

I like to serve these savory muffins, whose flavors are reminiscent of black bread and pumpernickel, with hearty borscht-type soups, smoked fish or cheese.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, quick, main course, side dish

Time 25m

Yield 12 muffins

Number Of Ingredients 11

1 cup rye flour
1 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/3 cup cornmeal
2 teaspoons caraway seeds
2 eggs
1/4 cup canola oil
2 tablespoons blackstrap molasses
1 1/2 cups buttermilk

Steps:

  • Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
  • Sift together the rye and whole-wheat pastry flours, baking powder, baking soda and salt. Stir in the cornmeal and the caraway seeds.
  • In a separate bowl, beat together the eggs, oil, blackstrap molasses and buttermilk. Using a whisk or a spatula, stir in the dry ingredients, and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl.
  • Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 4 grams, TransFat 0 grams

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

CARAWAY RYE



Caraway Rye image

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

2 cups bread flour
1 cup rye flour
2 tablespoons oil
1 -2 tablespoon brown sugar
1 cup water
1 1/2 teaspoons salt
2 tablespoons caraway seeds
2 1/4 teaspoons instant yeast

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 CRACKERS



Caraway Rye Crackers image

These are great with cheese, smoked salmon etc! You can add different seeds, spices...vary the flours...the options are endless! Source: The Flavor Makers Cook Book, Iara Lewin ([email protected])

Provided by Tina and Dave

Categories     Breads

Time 40m

Yield 30 crackers

Number Of Ingredients 9

1 cup rye flour
3/4 cup all-purpose flour
2 teaspoons caraway seeds
1 teaspoon sugar
3/4 teaspoon baking soda
1/2 teaspoon garlic salt
1/4 teaspoon onion salt
1/3 cup vegetable oil
ice-cold water

Steps:

  • Preheat oven 350 degrees F.
  • Mix all the dry ingredients.
  • Add the oil and stir with fork until moistened. Sprinkle the water, a little at a time, stirring until the mixture forms a ball.
  • (For the next step I used a silicon sheet, folded in half).
  • Divide the dough in half and place one half between 2 large sheets waxed paper.
  • Roll the dough until 1/16 inch thick.
  • Remove the top sheet of paper and cut dough into 1- 1/2 inch shapes or rectangles.
  • Repeat with remaining dough.
  • Put the crackers on ungreased baking sheets and prick each cracker 2 or 3 times with a fork. Bake for 10 to 15 minutes, or until crisp and golden brown.
  • Cool and serve with whatever takes your fancy!

Nutrition Facts : Calories 45.8, Fat 2.5, SaturatedFat 0.3, Sodium 31.6, Carbohydrate 5.2, Fiber 0.6, Sugar 0.2, Protein 0.7

RYE BREADSTICKS WITH CARAWAY SEED



Rye Breadsticks With Caraway Seed image

Make and share this Rye Breadsticks With Caraway Seed recipe from Food.com.

Provided by Sharon123

Categories     Yeast Breads

Time 2h5m

Yield 24 sticks

Number Of Ingredients 10

1 1/4 cups warm water (100* to 110*F)
1 (3/4 ounce) envelope active dry yeast
3 tablespoons sugar
1 teaspoon salt
1 tablespoon caraway seed
1/4 cup butter, softened (or margarine)
2 cups rye flour
1 1/2-2 cups all-purpose flour
melted butter or margarine
caraway seed

Steps:

  • Place 1/4 cup water in a bowl. Sprinkle in yeast; stir until dissolved. Add remaining 1 cup water, sugar, salt, caraway seed, butter, rye flour, and 1/2 cup all-purpose flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  • Punch the dough down; divide in half. Cut each half into 12 equal pieces. Roll each piece into a rope about 6 inches long. Place on greased baking sheets, about 2 inches apart. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  • Brush lightly with melted butter; sprinkle with caraway seed.
  • Bake at 400*F for 15 to 20 minutes or until done.
  • Remove from baking sheets; cool on wire racks. Enjoy!

Nutrition Facts : Calories 85.1, Fat 2.2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 111.7, Carbohydrate 14.6, Fiber 1.7, Sugar 1.7, Protein 2

GOLDEN CARAWAY RYE BREAD



Golden Caraway Rye Bread image

"Feed the entire group with the four golden loaves this recipe produces. The bread's wonderful mild flavor and tender texture make it outstanding," says Denise Elder, Hanover, Ontario.

Provided by Taste of Home

Time 1h

Yield 4 loaves (16 slices each).

Number Of Ingredients 11

4 packages (1/4 ounce each) active dry yeast
4 cups warm water (110° to 115°)
1 cup warm milk (110° to 115°)
6 tablespoons brown sugar
1/4 cup sugar
1/4 cup shortening
1/4 cup molasses
2 tablespoons salt
2 cups rye flour
10 to 11 cups all-purpose flour
1/4 cup caraway seeds

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugars, shortening, molasses and salt. Add rye flour and 4 cups all-purpose flour; beat until smooth. Stir in caraway seeds and enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a very large bowl coated with cooking spray, or divide between two large bowls coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into four portions. Shape into four loaves. Place each loaf in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 105 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 225mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

RYE CARAWAY SCONES



Rye Caraway Scones image

Make and share this Rye Caraway Scones recipe from Food.com.

Provided by ratherbeswimmin

Categories     Scones

Time 1h2m

Yield 10 scones

Number Of Ingredients 10

1 cup all-purpose flour
3/4 cup rye flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
2 teaspoons caraway seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsalted butter, chilled
2/3 cup buttermilk
1/2 cup currants (optional)

Steps:

  • Preheat oven to 400°; lightly butter a baking sheet.
  • In a bowl, mix the flours, sugar, baking powder, caraway seeds, baking soda, and salt together.
  • Cut butter into ½-inch cubes; sprinkle them over the flour mixture.
  • Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
  • Stir in the buttermilk and knead until combined; knead in currants, if using.
  • With lightly floured hands, pat the dough into a ½ inch thickness on a lightly floured cutting board.
  • Using a 2 ½ inch round biscuit cutter or glass, cut out rounds from the dough.
  • Gather the scraps together and repeat until all the dough is used.
  • Place rounds on the prepared baking sheet; bake 15-17 minutes, or until lightly browned.
  • Remove baking sheet to a wire rack; cool 5 minutes.
  • Using a spatula, transfer scones to a wire rack to cool.
  • Serve warm, or cool completely and store in an airtight container.

CARAWAY RYE ROLLS



Caraway Rye Rolls image

The caraway and rye flavors really come through in these tender yeast rolls. A crispy golden crust and muffin shape make them an attractive addition to any meal. -Dot Christiansen, Bettendorf, Iowa

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 10

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm 4% cottage cheese (110° to 115°)
1/2 cup sugar
2 eggs, lightly beaten
2 tablespoons caraway seeds
2 teaspoons salt
1/2 teaspoon baking soda
1 cup rye flour
3 to 4 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the cottage cheese, sugar, eggs, caraway seeds, salt, baking soda, rye flour and 1 cup all-purpose flour. Beat until smooth. Gradually stir in enough remaining all-purpose flour to form a sticky batter (do not knead). Cover and let rise in a warm place until doubled, about 1 hour., Stir dough down. Turn onto a lightly floured surface; divide into 24 pieces. Place in well-greased muffin cups. Cover and let rise until doubled, about 35 minutes. , Bake at 350° for 18-20 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks.

Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 296mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • Choose the right flour: Rye flour is the key ingredient in caraway rye bread, and it gives the bread its characteristic flavor and texture. Look for a high-quality rye flour that is coarsely ground. You can also use a combination of rye flour and all-purpose flour, but the bread will be less flavorful.
  • Use fresh caraway seeds: Caraway seeds are what give caraway rye bread its distinctive flavor. Make sure to use fresh caraway seeds, as old seeds will not have as much flavor. You can find caraway seeds in the spice section of most grocery stores.
  • Proof the dough properly: Proofing the dough is an important step in the bread-making process. It allows the yeast to grow and ferment, which develops the bread's flavor and texture. Proof the dough in a warm place until it has doubled in size.
  • Bake the bread at a high temperature: Caraway rye bread should be baked at a high temperature, around 450 degrees Fahrenheit. This will give the bread a crispy crust and a chewy interior.

Conclusion:

Caraway rye bread is a delicious and flavorful bread that is perfect for sandwiches, toast, or just eating on its own. It is a great way to use up leftover rye flour, and it is also a good source of fiber and nutrients. With a little planning and effort, you can easily make caraway rye bread at home. So next time you are looking for a new bread to try, give caraway rye bread a try. You won't be disappointed!

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