Caraway Rye Bread is a wonderful bread with a rustic, old-world taste. It’s made with rye flour and caraway seeds. I love the smell of this bread while it’s baking and it tastes fantastic, too. I like mine smothered with an all natural, healthy apple butter made with only apples. I prefer that over jellies made with lots of sugar, high fructose corn syrup, MSG, preservatives and other unhealthy stuff. It tastes just amazing especially when it’s spread on hot bread.

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This is another of those delicious bread recipes from my Black and Decker breadmaker owner’s manual. It is really a shame they don’t have their recipes linked to their website. I have tried almost all of their recipes from the cookbook. They have turned out excellently and we have enjoyed each one. Like all the other wheat flour recipes, I recommend using vital wheat gluten in the recipe to ensure it raises properly.

Caraway Rye Bread is a light, fluffy, savory dinner bread. It’s so quick and easy to make because you pop it into the breadmaker. The rye flour and caraway seeds make this bread delectable. I find it so mouthwatering and irresistible that I make it often for breakfast or dinner.

Caraway Rye Bread is so light and fluffy. As you can see, I’ve spread my bread with apple butter.

I love the taste of this rustic, old-world, savory, dinner bread.

I grew up eating homemade bread and rolls with jelly so that’s why you see so many of my bread recipes featuring some kind of jam or preserves.

Here’s what I did.

Measure hot water and add to the breadmaker canister. Add powdered milk, shortening or oil, brown sugar, molasses, salt, whole wheat flour, rye flour, caraway seeds, breadmaker yeast and vital wheat gluten. This is the key to getting any wheat/rye flour to raise properly. Place all in the canister in the order listed and bake on a wheat bread setting. Mine takes 4 hours and 10 minutes.

Allow the loaf to cool about 15 minutes before applying butter to the tops and sides to prevent the crust from hardening.

Slice the loaf down. Breadmaker breads are SO easy. You can throw one together in about 5 minutes. They are hardly any work at all!

Caraway Rye Bread comes out nice and fluffy when using vital wheat gluten, not heavy and dense. Serve plain, with butter, or with your favorite jams and preserves.

This makes a wonderful breakfast bread for weekend or company breakfasts.

Caraway Rye Bread is a great dinner bread to serve with soups like Southwest Sweet Potato Chowder, Roasted Corn Chowder, or La Madeleine’s Tomato-Basil Soup.

Here’s the recipe.

CARAWAY RYE BREAD

(Recipe adapted slightly from Black and Decker breadmaker manual)

Caraway Rye Bread

Teresa Ambra

Caraway Rye Bread is so scrumptious. This lovely breadmaker bread has old-world flavor by including caraway seeds and rye flour. Every bite is mouthwatering and some of the best comfort food ever. Great for breakfast or dinner. We enjoy serving it with Apple Butter.

No ratings yet

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Prep Time 10 minutes mins

Cook Time 4 minutes mins

Total Time 14 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine German

Servings 16

Calories 154 kcal

Equipment

• 1 2-pound breadmaker
• measuring cups
• measuring spoons
• 1 pastry brush to brush bread with butter after baking
• 1 electric knife preferred, or very sharp bread knife to cut bread in slices without hacking it

Ingredients

  

1x2x3x

• 1 1/2 cups hot water
• 2 tbsp. powdered milk
• 2 tbsp. Crisco shortening (no substitutes)
• 2 tbsp. light brown sugar packed
• 2 tbsp. molasses
• 1 1/2 tsp. salt I used Kosher salt
• 3/4 cup whole wheat flour
• 2 1/3 cup bread flour NOT all-purpose flour
• 1 cup rye flour
• 1 tbsp. caraway seeds
• 1 1/2 tsp. bread machine yeast
• 4 tsp. Hodgson's Mill vital wheat gluten

Instructions

 

• Layer ingredients in above order in breadmaker loaf pan.
• Place on whole wheat setting (approximately 4 hours 10 minutes).
• Bake.
• Remove from pan and brush melted butter over top and sides.
• Let set out and cool about a half hour before wrapping or cutting.
• Yield: about 16 half-slices.

Notes

NOTE: Since this bread has no preservatives you will need to refrigerate it after two days to prevent mold.

 

NOTE: all-purpose flour does not contain the necessary gluten to bond the ingredients together as well as bread flour. The bread may turn out crumbly. For best results use bread flour.

 

NOTE: I recommend using Fleischmann's yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn't work as well.

 

NOTE: This bread requires vital wheat gluten in order to raise properly and get a light, fluffy bread.

 

Recipe adapted from Black and Decker.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 154kcalCarbohydrates: 27gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 2mgSodium: 190mgPotassium: 120mgFiber: 2gSugar: 4gVitamin A: 21IUVitamin C: 0.4mgCalcium: 39mgIron: 1mg

Keyword bread, breakfast, brunch

Tried this recipe?Let us know how it was!

Doesn’t Caraway Rye Bread look perfect? I slice my homemade breads down with an electric meat/bread slicer. It cuts perfectly without tearing up the bread in the process.

A little dab of Apple Butter makes this bread sensational. 🙂

Give Caraway Rye Bread a try. Your family will love it.

You may also enjoy these delicious recipes!

Honey Walnut Bread

Quick Sourdough Bread

Rapid Rise Italian Herb Bread

Caraway Rye Bread

Teresa Ambra

Caraway Rye Bread is so scrumptious. This lovely breadmaker bread has old-world flavor by including caraway seeds and rye flour. Every bite is mouthwatering and some of the best comfort food ever. Great for breakfast or dinner. We enjoy serving it with Apple Butter.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 minutes mins

Total Time 14 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine German

Servings 16

Calories 154 kcal

Equipment

• 1 2-pound breadmaker
• measuring cups
• measuring spoons
• 1 pastry brush to brush bread with butter after baking
• 1 electric knife preferred, or very sharp bread knife to cut bread in slices without hacking it

Ingredients

  

1x2x3x

• 1 1/2 cups hot water
• 2 tbsp. powdered milk
• 2 tbsp. Crisco shortening (no substitutes)
• 2 tbsp. light brown sugar packed
• 2 tbsp. molasses
• 1 1/2 tsp. salt I used Kosher salt
• 3/4 cup whole wheat flour
• 2 1/3 cup bread flour NOT all-purpose flour
• 1 cup rye flour
• 1 tbsp. caraway seeds
• 1 1/2 tsp. bread machine yeast
• 4 tsp. Hodgson’s Mill vital wheat gluten

Instructions

 

• Layer ingredients in above order in breadmaker loaf pan.
• Place on whole wheat setting (approximately 4 hours 10 minutes).
• Bake.
• Remove from pan and brush melted butter over top and sides.
• Let set out and cool about a half hour before wrapping or cutting.
• Yield: about 16 half-slices.

Notes

NOTE: Since this bread has no preservatives you will need to refrigerate it after two days to prevent mold.

 

NOTE: all-purpose flour does not contain the necessary gluten to bond the ingredients together as well as bread flour. The bread may turn out crumbly. For best results use bread flour.

 

NOTE: I recommend using Fleischmann’s yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn’t work as well.

 

NOTE: This bread requires vital wheat gluten in order to raise properly and get a light, fluffy bread.

 

Recipe adapted from Black and Decker.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 154kcalCarbohydrates: 27gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 2mgSodium: 190mgPotassium: 120mgFiber: 2gSugar: 4gVitamin A: 21IUVitamin C: 0.4mgCalcium: 39mgIron: 1mg

Keyword bread, breakfast, brunch

Tried this recipe?Let us know how it was!