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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
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Prep Time: 10 minutes
Cook Time: 45 minutes
Resting Time: 2 hours
Total Time: 2 hours 55 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

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!
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