• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Yummy Tummy
  • Home
  • Recipe Index
  • About Me
  • Masterchef Journey
  • Media
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Masterchef Journey
  • Media
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • About Me
    • Masterchef Journey
    • Media
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home

    Caraway Rye Bread

    Last Updated On: Apr 14, 2025 by Aarthi

    626
    Shares

    Jump to Recipe Jump to Video Print Recipe

    "Caraway Rye Bread Recipe with Step by Step Pictures. This bread has the perfect texture and delicious taste and flavour from the rye flour and caraway seeds. Bake it yourselves to feel it"

    Caraway rye bread is my latest discovery. I started loving caraway flavour in my bread ever since I baked black bread. So I wanted to make a bread which has a prominent taste and aroma of caraway seeds.

    I baked this bread yesterday and loved it to the core. The bread has whole wheat flour, rye flour and all purpose flour in them which gives the best moist texture.

    1. Black Bread
    2. Brioche Bread

    Table of Contents

    • HOW TO MAKE CARAWAY RYE BREAD RECIPE
    • 📖 Recipe Card
    • Caraway Rye Bread Recipe

    HOW TO MAKE CARAWAY RYE BREAD RECIPE

    • Take warm water in a jug, add in honey and mix well. Sprinkle yeast over it and let it stand for 5 mins till yeast activates.
    • Once yeast activates, add in treacle and olive oil and mix well.
    • Take flour, rye flour, whole wheat flour, salt, caraway seeds in the bowl of a stand mixer.
    • Mix it on low speed for 30 seconds.
    • Now add in the wet mixture and let it mix for at least 5 to 8 mins, Make sure you stop it in between and give a good scrape before mixing again.
    • Once dough is mixed well. Transfer the dough into a well oiled bowl. Cover with a cloth and set aside somewhere warm for 1 hour till it doubles in size.
    • Take a loaf pan, oil it well and sprinkle flour all over it. Set aside.
    • Once the dough is risen. Transfer it carefully to a floured work surface. Don't deflate the dough. Flatten it gently so the air pockets are still there.
    • Roll it carefully and transfer to the loaf pan.
    • Leave the loaf pan aside for 30 to 45 mins till it is well risen.
    • Meanwhile preheat oven to 180 degree C.
    • Pop the bread into the oven and let it bake for 40 to 45 mins.
    • Once it is baked. Remove from oven and let it cool in the loaf pan for 2 mins.
    • Now un mould the bread. Leave it to cool completely in a wire rack for several hours.
    • Once cooled completely. Slice and serve.

    MORE BUNS & ROLLS RECIPES

    Whole Wheat Buns
    Hamburger Buns
    Masala Buns
    Butter Buns
    Egg Buns
    Pav Buns

    TIPS & TRICKS FOR BAKING RYE BREAD

    • I used a stand mixer for making the bread. You could use hands to knead the dough really well. Knead it for at least 10 mins if working with hands.
    • If you have dough hook attachment in your electric hand mixer then you can use that.
    • Once the dough is risen, don't deflate it. Just transfer it gently to a work surface and roll it carefully. This way the air pockets stays in the bread and makes the bread soft and fluffier.
    • If you don't have treacle, then you can substitute with honey or brown sugar.
    • You can use whole wheat flour instead of all purpose flour.
    • Cool the bread on wire rack completely before slicing into it.

    SERVING SUGGESTIONS

    Rye bread makes the best sandwiches and toasts.

    Best Grilled Cheese 

    STORAGE SUGGESTIONS

    • Cooled loaf can be stored in a ziploc cover in a bread box for 2 to 3 days at room temperature.
    • You can store this in fridge for up to 10 days.
    • Store the loaf in freezer for 2 to 3 months.

    LOVE BREAD MAKING, CHECK OUT BRIOCHE BREAD

    The Dough: mix all dry ingredients in a bowl. mix wet ingredients in a jug. Later mix both together to a sticky dough.

    Proofing of the Dough: Leave the dough to rise in a warm spot for 1 to 2 hours.

    Final Proof: Once proofing is done. Spoon this in a loaf pan lined with parchment paper. Leave to rise for 1 to 2 hours.

    Baking: bake the bread in the mentioned temp and timing.

    Serving: leave to bread to cool completely before slicing.

    https://www.yummytummyaarthi.com/wp-content/uploads/2021/05/rye-bread.mp4

    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    📖 Recipe Card

    Caraway Rye Bread Recipe

    Caraway rye bread is a very earthy and rustic bread which has a unique aroma and taste to it. Perfect bread for sandwiches or toasts.
    4 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Resting Time: 2 hours hours
    Total Time: 2 hours hours 55 minutes minutes
    Servings: 1 Loaf
    Calories: 1877kcal

    Ingredients

    • 1 cup All Purpose Flour
    • 1 cup Whole Wheat Flour
    • 1 cup Dark Rye Flour
    • 1.5 tbsp Caraway Seeds
    • 1 tbsp Dry Yeast
    • 360 ml Warm Water
    • 3 tbsp Olive Oil
    • 2 tbsp Honey
    • 2 tbsp Black Treacle *optional (check notes)
    • 2 tsp Salt

    Instructions

    • Take warm water in a jug, add in honey and mix well. Sprinkle yeast over it and let it stand for 5 mins till yeast activates.
    • Once yeast activates, add in treacle and olive oil and mix well.
    • Take flour, rye flour, whole wheat flour, salt, caraway seeds in the bowl of a stand mixer.
    • Mix it on low speed for 30 seconds.
    • Now add in the wet mixture and let it mix for at least 5 to 8 mins, Make sure you stop it in between and give a good scrape before mixing again.
    • Once dough is mixed well. Transfer the dough into a well oiled bowl. Cover with a cloth and set aside somewhere warm for 1 hour till it doubles in size.
    • Take a loaf pan, oil it well and sprinkle flour all over it. Set aside.
    • Once the dough is risen. Transfer it carefully to a floured work surface. Don't deflate the dough. Flatten it gently so the air pockets are still there.
    • Roll it carefully and transfer to the loaf pan.
    • Leave the loaf pan aside for 30 to 45 mins till it is well risen.
    • Meanwhile preheat oven to 180 degree C.
    • Pop the bread into the oven and let it bake for 40 to 45 mins.
    • Once it is baked. Remove from oven and let it cool in the loaf pan for 2 mins.
    • Now un mould the bread. Leave it to cool completely in a wire rack for several hours.
    • Once cooled completely. Slice and serve.

    Video

    YouTube video

    Notes

    TIPS & TRICKS FOR BAKING RYE BREAD

    • I used a stand mixer for making the bread. You could use hands to knead the dough really well. Knead it for at least 10 mins if working with hands.
    • If you have dough hook attachment in your electric hand mixer then you can use that.
    • Once the dough is risen, don't deflate it. Just transfer it gently to a work surface and roll it carefully. This way the air pockets stays in the bread and makes the bread soft and fluffier.
    • If you don't have treacle, then you can substitute with honey or brown sugar.
    • You can use whole wheat flour instead of all purpose flour.
    • Cool the bread on wire rack completely before slicing into it.

    SERVING SUGGESTIONS

    Rye bread makes the best sandwiches and toasts.
    Best Grilled Cheese 

    STORAGE SUGGESTIONS

    • Cooled loaf can be stored in a ziploc cover in a bread box for 2 to 3 days at room temperature.
    • You can store this in fridge for up to 10 days.
    • Store the loaf in freezer for 2 to 3 months.
     
     

    Nutrition

    Calories: 1877kcal | Carbohydrates: 325g | Protein: 44g | Fat: 49g | Saturated Fat: 7g | Sodium: 4664mg | Potassium: 1734mg | Fiber: 33g | Sugar: 62g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 353mg | Iron: 20mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
    Join us on FacebookFollow us on Facebook
    Share by Email Share on Facebook
    Find your passion in bread baking.

    Pictorial:

    1)Take all your ingredients

    2)You need some rye flour.

    3)Also some caraway seeds

    4)Take warm water in a bowl

    5)Add in honey

    6)Sprinkle over dry yeast

    7)Set aside for 5 mins till the yeast is foamy.

    8)Add in black treacle.

    9)Mix really well.

    10)Add in olive oil or any oil

    11)Mix well and set aside.

    12)In a stand mixer bowl. Add in wheat flour

    13)Add in all purpose flour

    15)Add in rye flour

    16)Add in caraway seeds

    17)Add salt

    18)Mix well

    19)Once it is mixed

    20)Add in treacle

    21)Knead for 5 mins

    22)Transfer the dough to a oiled bowl.

    22)Now the dough has risen

    23)Carefully un mould the dough to a work surface sprinkle with some flour.

    24)Spread it gently

    25)Start rolling it tightly into a log like

    26)Now carefully lift the dough and place it in a well floured loaf pan.

    27)Let the bread rise for 30 mins to 45 mins.

    28)Bake till done. Remove and place it in a wire rack for cooling.

    29)Cool it completely before slicing

    30)Enjoy


    626
    Shares
    « French Coq Au Vin
    Find Your Passion in Baking Bread during Lockdown »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Daphne Williams

      at

      4 stars
      With original ingredient measures, more like batter than dough. Had to add about 1.5 cups more flour to achieve even wet dough. Once adjusted, the loaf turned out lovely.

      Reply
    2. Amamy

      at

      I did the bread 2 days ago, all the measurements are right. It’s tasty, and delicious.
      Great recipe, thank you so much.

      Reply
    4 from 1 vote

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    MEET THE AUTHOR

    Hi, I'm Aarthi!

    WELCOME. Over the past few years, I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    More about me →

    STAY CONNECTED

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Useful Links

    • Dosa
    • Idli
    • Rice Recipes
    • Breakfast
    • Lunch
    • Dinner

    Recent Posts

    • Ethiopian Cabbage Potato Carrots (Atakilt Wat)
    • Ethiopian Dal Recipe (Misir Wat)
    • Ethiopian Doro Wat Recipe
    • Ethiopian Injera Flatbread Recipe

    As seen in

    BUY MY COOKBOOK

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy
    • Advertisers
    • Contact
    • Recipe Index

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    • Facebook
    • Twitter
    • Instagram
    • YouTube

    Copyright © 2021 Yummy Tummy | Technical Partner </> Host My Blog

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.