Best 4 Dutch Oven Caraway Rye Bread Recipes

Indulge in a delightful journey of flavors with our curated collection of Dutch oven caraway rye bread recipes. These delectable loaves, crafted with love and expertise, promise an unforgettable culinary experience. Immerse yourself in the rich tapestry of rye flour, the aromatic essence of caraway seeds, and the hearty goodness of whole grains. Our recipes cater to diverse tastes and preferences, offering both traditional and modern interpretations of this classic bread. From the rustic charm of a classic Dutch oven loaf to the convenience of a no-knead variation, embark on a baking adventure that will leave you craving more. Discover the perfect balance of tangy sourdough and the subtle sweetness of molasses, or savor the simplicity of a basic caraway rye bread. Whichever recipe you choose, the result will be a crusty exterior, a soft and chewy interior, and an explosion of flavors that will elevate your meals to new heights.

Here are our top 4 tried and tested recipes!

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

Ingredients

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.

CRUSTY DUTCH OVEN BREAD

Crusty Dutch Oven Bread image

An incredibly easy, crusty white bread cooked inside a Dutch oven.

Provided by Stacey

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 3h10m

Yield 12

Number Of Ingredients 4

Ingredients

4 cups bread flour
1 ½ cups water
2 teaspoons salt
1 teaspoon active dry yeast

Steps:

Pour bread flour into the bowl of an electric stand mixer and add water, followed by salt. Sprinkle yeast over the surface and allow to dissolve, about 5 minutes.
Mix on medium speed using the paddle attachment until the dough comes together. Replace the paddle with a dough hook. Continue mixing until dough is smooth and elastic, about 10 minutes.
Cover the bowl with plastic wrap and allow to the dough to rise to about twice its size, 30 to 45 minutes. Push a finger into the dough. The dough should give some resistance, but not spring back. If it springs back, let it rise longer.
Turn dough out onto a floured surface and punch down to expel excess gas and redistribute the yeast. Cover with a clean dish towel and let rest for 10 to 15 minutes.
Shape the dough into a boule by pushing back and forth on the counter in a circular motion until you have a round, smooth ball. Cover dough with a clean dish towel and allow to rise, about 1 hour.
Preheat the oven to 450 degrees F (230 degrees C). Grease a Dutch oven.
Slice a very shallow "X" into the top of the bread with a sharp knife to help it expand while baking. Place loaf into the prepared Dutch oven and cover with the lid.
Bake in the preheated oven for 10 minutes. Reduce temperature to 375 degrees F (190 degrees C) and continue to bake, covered, for 20 minutes. Remove the lid and continue baking until deep golden, 25 to 30 minutes.

Nutrition Facts : Calories 145.4 calories, Carbohydrate 29.1 g, Fat 0.7 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 389.4 mg, Sugar 0.1 g

RYE ONION BREAD

Rye Onion Bread image

Though this earthy, whole-grain bread takes time to prepare, your patience-and palate-will be rewarded! On a cold winter's day, a warm loaf is a wonderful accompaniment to a hearty stew. -Carol Fegley, Lavelle, Pennsylvania

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (16 slices).

Number Of Ingredients 12

Ingredients

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

Steps:

Grease a 9x5-in. loaf pan and sprinkle lightly with cornmeal; set aside., In a large bowl, combine 1 cup all-purpose flour, rye flour, onion, sugar, caraway, salt and yeast. In a small saucepan, heat the milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining all-purpose flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 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. , Punch dough down. Shape into a loaf. Place in prepared pan. Cover and let rise until doubled, about 30 minutes. Combine egg white and water; brush over loaf. Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool completely.

Nutrition Facts : Calories 138 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 179mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

REAL NY JEWISH RYE BREAD

Real NY Jewish Rye Bread image

For thousands of years man has been enjoying bread. This rye bread recipe will add to this ancient enjoyment. Having lived in northwest Connecticut for over 35 years, in close proximity to NYC with its great Jewish delis, baking some of the finest rye bread going, I snagged this recipe from a friend. Hope you like it. Enjoy and share with your family, friends, and neighbors.

Provided by Dad's world famous

Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread

Time 3h25m

Yield 14

Number Of Ingredients 10

Ingredients

2 cups unbleached bread flour (such as King Arthur®)
1 cup dark rye flour
3 tablespoons dry potato flakes
2 tablespoons caraway seeds
1 ½ tablespoons demerara sugar
2 ½ teaspoons instant yeast
1 ½ teaspoons sea salt
1 cup warm water
¼ cup canola oil
¼ cup sour pickle juice

Steps:

Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients. Fit dough hook onto mixer and beat until dough is rough and shaggy-looking.
Cover bowl with plastic wrap and let rest for exactly 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes.
Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C).
Bake loaf until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Remove from pan and cool on wire rack.

Nutrition Facts : Calories 148.3 calories, Carbohydrate 23.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 191.3 mg, Sugar 1.4 g

Tips:

For the best flavor, use freshly ground rye flour. You can grind your own flour at home using a grain mill or food processor.
If you don't have a Dutch oven, you can bake the bread in a regular loaf pan. However, the crust will not be as crispy.
To make sure the bread is cooked through, insert a toothpick into the center of the loaf. If it comes out clean, the bread is done.
Let the bread cool completely before slicing and serving. This will help the bread to hold its shape and prevent it from crumbling.

Conclusion:

Dutch oven caraway rye bread is a delicious and hearty bread that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. Whether you are looking for a bread to serve with your favorite soup or stew, or you simply want a tasty snack, Dutch oven caraway rye bread is sure to please.