CARAWAY SEED RYE BREAD
My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. -Millie Feather, Baroda, Michigan
Provided by Taste of Home
Time 45m
Yield 2 loaves (10 slices each).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 126 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
CARAWAY RYE BREAD (FOR THE BREAD MACHINE)
A nice-flavored light rye loaf with lots of caraway seeds. Sweetened with both brown sugar and molasses. Allow to cool before slicing.
Provided by BramptonMommyof2
Categories Bread Yeast Bread Recipes
Time 4h10m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 93 calories, Carbohydrate 16.5 g, Cholesterol 5.3 mg, Fat 2.3 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 217.6 mg, Sugar 4.8 g
CARAWAY CHEESE BREAD
We enjoy cheese in a variety of ways. In this savory bread, cheddar cheese blends beautifully with just the right amount of caraway.
Provided by Taste of Home
Time 40m
Yield 1 loaf (16 pieces).
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick comes out clean, 30-35 minutes. Cool 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 199 calories, Fat 12g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 338mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
DUTCH OVEN CARAWAY RYE BREAD
No-fail and easy to make, no kneading, no double-rise. Caraway rye bread the way you like it! Perfect every time.
Provided by chalkie
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 19h5m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 145.4 calories, Carbohydrate 29.6 g, Cholesterol 0.2 mg, Fat 0.8 g, Fiber 3.4 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 327.6 mg, Sugar 1.2 g
CARAWAY SWEET BREAD
Make and share this Caraway Sweet Bread recipe from Food.com.
Provided by Coppercloud
Categories Quick Breads
Time 16m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350 degrees, line & grease a 9x5x3 loaf pan.
- Sift all flour, baking powder, salt, set aside. Cream butter and sugar until light a fluffy, Add vanilla, seeds & egg to wet and beat well.
- Alternately add dry & milk to wet beating after each addition, ending in dry. Pour into pan and bake for 1 hour or until done.
- Cool ten minutes in pan before turning out. Cool over night before cutting and serving.
Nutrition Facts : Calories 196.5, Fat 6, SaturatedFat 3.5, Cholesterol 32.6, Sodium 186.9, Carbohydrate 32.4, Fiber 0.8, Sugar 16, Protein 3.5
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4.7/5 (11)Total Time 40 minsCategory BreadCalories 214 per serving
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper.
- Mix together the flour, salt, baking soda. Add the raisins, cranberries, caraway seeds, and orange zest.
- Mix together the orange juice, buttermilk, honey and oil in a jug and stir until the honey dissolves. Pour this mixture to the dry ingredients and mix quickly until just combined. Do not overmix.
- Turn the rather sticky dough onto a floured surface and knead a few times to form a round loaf. Again, do not overwork the dough, just bring it into shape.
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- In a medium-sized mixing bowl or the bowl of your stand mixer, combine the water, sugar, rye flour and yeast, mixing to form a soft batter.
- Let the mixture rest for 20 minutes; this allows the rye flour to absorb some of the liquid, making the dough easier to knead., Add the remaining ingredients, and mix and knead the dough together — by hand, mixer or bread machine — until it's fairly smooth.
- The nature of rye dough is to be sticky, so don't be tempted to add too much flour., Place the dough in an oiled bowl or large (8-cup) measure, cover, and let it rise until noticeably puffy, 60 to 90 minutes., Gently deflate the dough, knead it briefly, and shape it into two smooth oval or round loaves; or one long oval loaf.
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