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Caraway Rye Bread
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Rating: 3.8/5 (21 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Hard
Cuisine: English
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 507
% Daily Value**
Total Fat 6g
Saturated Fat 2g
Unsaturated Fat 1g
Cholesterol 45mg
Sodium 803mg
Total Carbohydrate 99g
Dietary Fiber 13g
Sugars 5g
Protein 17g
Vitamin A  1%Vitamin C  1%
Calcium  8%Iron  41%
Potassium  16%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caraway Rye Bread

Recipe Tags: Bread Recipes

Date Added: April 08, 2015


1 dash Dry Yeast
2 1/4 cups Water Warm (110 to 115 degrees)
2 tablespoons Molasses
4 teaspoons Caraway Seeds
1 tablespoon Vegetable Oil
2 teaspoons Salt
4 cups Unbleached Flour
2 cups Dark Rye Flour
1 Egg
1/4 cup Milk
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1. Stir yeast into warm water in a large mixing bowl; let sit for 10 minutes.

2. Stir in molasses, caraway seeds, oil and salt.

3. Mix well. Stir in flours, 1 cup at a time. Mix well and turn out onto a floured surface.

4. Knead until smooth, about 8 to 10 minutes. Put dough in an oiled mixing bowl and turn to coat surface.

5. Cover and let rise until doubled in bulk, about 1 hour.

6. Punch down dough and shape into 3 round loaves.

7. Place on a buttered baking sheet, cover and let rise for 20 minutes.

8. Preheat the oven to 400 degrees and place a shallow pan with 1" of hot water on the rack below where the bread will be baking.

9. Beat egg lightly with milk and brush on the loaves.

10. Bake for 15 minutes, then brush with the egg mixture once again.

11. Bake another 15 minutes or until loaves are golden brown and sound hollow when tapped.

Comments on Caraway Rye Bread Recipe:

Posted by a Visitor - December 25, 2009
Looks very lovely; any chance of using metric weighing system in line with current English practice?
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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Yeast, Gluten, Sulfites allergies.
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