Caraway Rye Bran Bread Recipes

DUTCH OVEN CARAWAY RYE BREAD

Steps:

• Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl.
• Combine water, sugar, and yeast in a bowl until yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover bowl with plastic wrap and let sit for 18 hours.
• Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.
• Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C).
• Carefully place dough in the Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to the oven rack and bake for 5 minutes more.

CARAWAY RYE BREAD (FOR THE BREAD MACHINE)

Steps:

• 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. Select the Grain setting and 2-pound loaf size.

CARAWAY RYE BREAD

Steps:

• In a large bowl, dissolve yeast in 1/2 cup water. Add molasses, butter, caraway, salt and remaining water; mix well. Combine flours; add 3 cups to batter. Beat until smooth. Add enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 20-25 minutes or until golden brown.

CARAWAY SEED RYE BREAD

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.

CARAWAY RYE BREAD

Steps:

• You want the eggs at room temperature. Add enough water to the eggs to equal 1 1/3 cups.
• Bake in bread machine according to its instructions on the 2 lb. whole wheat setting.

CARAWAY RYE BRAN BREAD

Steps:

• Mix yeast in warm water in large bowl until thoroughly dissolved.
• Add sugar, salt, orange peel, caraway seed, and buttermilk, mix well.
• Mix in all bran cereal and rye flour.
• Slowly stir in in all-purpose flour, save a small amount of flour to knead with.
• Cover and let stand for 15 minutes.
• Knead dough on lightly floured surface for about 5 minutes until dough is smooth and elastic.
• Put dough in a greased bowl (turn once to grease top of dough).
• Cover and let dough rise in warm place until double (approx 1 1/2 hours).
• Punch dough, knead slightly and form a smooth round ball.
• Place on greased baking sheet, flatten slightly and cut a large X on the top using a sharp knife.
• Cover and raise until double (approx 45 minutes).
• Brush bread with milk.
• Bake at 350F for 35 minutes or until golden brown and bread sounds hollow when tapped.
• Remove from baking sheet and cool bread on wire rack.

CARAWAY RYE BRAN BREAD

Steps:

• 1. Measure buttermilk. Let stand until it reaches room temperature or warm slightly in microwave.2. Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt, orange peel, caraway seed and warm buttermilk. Stir in KELLOGG'S COMPLETE Wheat Bran Flakes cereal and rye flour. Gradually mix in all-purpose flour. If necessary, work in last portion of flour while kneading. Cover and let rest 15 minutes.3. On lightly floured surface, knead dough about 5 minutes or until smooth and elastic. Place in large mixing bowl coated with cooking spray. Coat dough with cooking spray. Cover and let rise in warm place until double in volume (about 1 1/2 hours).4. Sprinkle small amount of cornmeal on baking sheet or coat with cooking spray. Punch down dough. Shape into smooth round ball, being careful not to make large folds in dough. Place on baking sheet. Flatten slightly. Cut large X across top of loaf with sharp knife. Cover and let rise in warm place until double in volume (about 45 minutes). Brush loaf with milk.5. Bake at 350°F about 35 minutes or until golden brown and loaf sounds hollow when tapped. Remove from baking sheet. Cool on wire rack.