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Rye Bread with Caraway
Rye Bread with Caraway

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We hope you got insight from reading it, now let’s go back to rye bread with caraway recipe. To cook rye bread with caraway you only need 7 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Rye Bread with Caraway:
  1. Get 150 grams rye flour
  2. Get 150 grams white bread flour
  3. You need 1 tsp active dry yeast
  4. You need 1 tsp sugar
  5. Get 1 tsp salt
  6. Provide 1 cup warm water
  7. Use 1 or 2 tsp caraway seeds
Instructions to make Rye Bread with Caraway:
  1. Mix flours, yeast, sugar and salt in a large bowl. Mix in caraway seeds.
  2. Add warm water and using a spatula, bring the dough together into rough ball. Add a bit more water if it seems dry and crumbly.
  3. Remove from bowl and knead a few minutes on a floured surface.
  4. When the dough is fairly smooth and soft, return to bowl and cover loosely with wrap. Let rise for about 60-90 minutes in a warm spot.
  5. After the dough has risen, gently knead out the air and roll out into a thick oval shape about 12 inches (30 cm). Next fold over the two long edges so they meet in the center and pinch together.
  6. Turn the pinched side upside-down and place on a baking sheet lined with parchment paper. Cut a few streaks into the dough so it'll look extra nice when coming out of the oven :)
  7. Cover loosely with plastic wrap again and let rise an additional 30 minutes. Meanwhile preheat the oven to 250°C/480°F.
  8. When ready to bake, turn oven down to 220°C/430°F and put in the bread. Bake for 10 minutes, then turn down the oven to 200°C/400°F and bake for 10 minutes more.
  9. Remove from oven and let cool on a rack. Bon apetit!

The nature of rye dough is to be sticky, so don't be tempted to add too much flour. I've always wanted to recreate the Jewish rye bread of my youth but with some minor "upgrades". Rye Sandwich Bread/Photo by Donna Turner Ruhlman. Combine all ingredients in the bowl of a standing mixer (or any bowl if you're mixing by hand). Rye bread is a type of bread made with various proportions of flour from rye grain.

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