“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.
HOW TO MAKE CARAWAY RYE BREAD RECIPE
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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.
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Once yeast activates, add in treacle and olive oil and mix well.
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Take flour, rye flour, whole wheat flour, salt, caraway seeds in the bowl of a stand mixer.
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Mix it on low speed for 30 seconds.
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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.
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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.
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Take a loaf pan, oil it well and sprinkle flour all over it. Set aside.
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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.
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Roll it carefully and transfer to the loaf pan.
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Leave the loaf pan aside for 30 to 45 mins till it is well risen.
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Meanwhile preheat oven to 180 degree C.
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Pop the bread into the oven and let it bake for 40 to 45 mins.
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Once it is baked. Remove from oven and let it cool in the loaf pan for 2 mins.
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Now un mould the bread. Leave it to cool completely in a wire rack for several hours.
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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.
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.
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.
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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
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 CheeseSTORAGE 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
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
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.