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

Cook Time 4

Total Time 14

Course Breads, Rolls and Muffins, Breakfast

Cuisine German

Servings

Ingredients

1 1/2 cups hot water
2 tbsp. powdered milk
2 tbsp. Crisco shortening (no substitutes)
2 tbsp. 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 (4 hours 10 minutes).
Bake.
Remove from pan and butter 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.

Keyword bread, breakfast, brunch

Tried this recipe?Let us know how it was!