Rye Bread with Caraway
Rye Bread with Caraway

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, rye bread with caraway. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Our Rye Bread is always sprouted, full of flavor, & nothing but nutritious. Angelic Bakehouse is free of milk, eggs, fish, tree nuts, peanuts, soy, & sesame. Get Caraway Rye today with Drive Up, Pick Up or Same Day Delivery.

Rye Bread with Caraway is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Rye Bread with Caraway is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook rye bread with caraway using 7 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Rye Bread with Caraway:
  1. Take 150 grams rye flour
  2. Get 150 grams white bread flour
  3. Get 1 tsp active dry yeast
  4. Prepare 1 tsp sugar
  5. Get 1 tsp salt
  6. Take 1 cup warm water
  7. Make ready 1 or 2 tsp caraway seeds

Rye breads would be too heavy if made entirely of rye flour, so the addition of whole-wheat flour lightens the loaf. Sometimes rye breads are made with a sourdough starter, but this simple recipe foregoes a starter, which can take weeks to produce. If you don't like caraway seeds, omit them from the recipe without any loss in flavor. Put lukewarm water, milk powder, salt, brown sugar, molasses, butter, whole wheat flour, bread flour, rye flour, caraway seeds, and yeast into the pan of a bread machine in the order suggested by the manufacturer.

Steps 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!

Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than white bread and is darker in color and stronger in flavor. Rye bread was considered a staple through the Middle Ages. This caraway rye bread, baked in the Dutch oven, is no-knead, no double rise, no-fail, and always a crowd-pleaser.

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