Rye Bread With Caraway Seeds Recipe


Preparation Time5 MinCourse
VegetarianMain Ingredient


 Whole wheat flour1 1⁄2 Cup (24 tbs)
 Unbleached white flour2 1⁄2 Cup (40 tbs)
 Active dry yeast1⁄2 Ounce (2 Packages, 0.25 Ounce Each)
 Caraway seeds1 Tablespoon
 Salt1 Teaspoon
 Warm water2 Cup (32 tbs) (110° F)
 Honey1⁄2 Cup (8 tbs)
 Vegetable oil1 Tablespoon
 Rye flour2 1⁄2 Cup (40 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3396 Calories from Fat 272

% Daily Value*

Total Fat 32 g48.7%

Saturated Fat 4.1 g20.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1996.6 mg83.2%

Total Carbohydrates 711 g236.9%

Dietary Fiber 99.5 g398%

Sugars 127.7 g

Protein 106 g212.4%

Vitamin A 2% Vitamin C 6.6%

Calcium 39.7% Iron 250.6%

*Based on a 2000 Calorie diet


Combine whole wheat flour, 1 cup of the unbleached white flour, yeast, caraway seeds and salt in a large mixing bowl. Add water, honey and vegetable oil. Beat at low speed for 1 minute, then beat for 3 minutes at high speed.
Stir in rye flour and as much of the remaining 11/2 cups unbleached white flour as you can. Turn onto a floured surface and knead about 8 minutes for a moderately stiff dough. Form into a ball and place in a greased bowl. Cover and let rise about 1 1/2 hours or until doubled in bulk.
Punch dough down. Divide in half and let rest 10 minutes. Shape into two 4- to 5-inch round loaves. Place on greased baking sheets. Let rise about 30 minutes until nearly doubled in bulk.
Bake at 350° F. for 40 to 45 minutes. Remove from Dans and cool on wire racks.