a light rye bread with loads of caraway seeds that has a great flavor. molasses and brown sugar are used to sweeten. Before slicing, let the food cool.
| Prep Time: | 10 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 10 mins |
| Servings: | 12 |
| Yield: | 1 loaf |
Ingredients
- 1 ¼ cups lukewarm water (100 degrees F/38 degrees C)
- 2 tablespoons dry milk powder
- 1 teaspoon salt
- 2 tablespoons brown sugar
- 2 tablespoons molasses
- 2 tablespoons butter
- ¾ cup whole wheat flour
- 1 ¾ cups bread flour
- ¾ cup rye flour
- 1 ½ tablespoons caraway seeds
- 1 ¾ teaspoons active dry yeast
Instructions
- 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.
- Cook time and servings are dependent on the bread machine used.
Nutrition Facts
| Calories | 93 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 218 mg |
| Sugars | 5 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Made exactly as written. Moist and flavorful. Perfect proportions. Will go into the regular rotation.
Just amazing. Used dough cycle and let it rise an hour. 30 min at 350 and—be still my heart—this rye is a dream. Thank you so much for the recipe. Made EXACTLY as written.
Came out beautifully and is delicious. Didn’t have caraway seeds so used everything bagel seasoning. Used dough setting , formed loaf and put on cookie tray with cornmeal on bottom. Cooked 30 minutes at 350 . Cook was perfect
Classic rye with good taste and texture.
Delicious ! The only thing I left out was dried milk powder as I did not have any on hand I used king Arthur flour and King Arthur yeast Rose beautifully and tastes so good.
This bread was DELICIOUS! Will be making it again!! Thank you.
This was my first try at making rye bread. It made such a beautiful, flavorable loaf. Thank you for sharing the recipe.
Just made this this morning and it was amazing! After reading reviews I just made 2 small adjustments. In order to keep it moist I used 2T honey instead of brown sugar and, to keep it light I added 2T of vital wheat gluten. I set my machine to 2lb wheat on the light crust setting and crossed my fingers. I have to tell you it took all my will power to let it cool and dry (leave it in the machine for 1hour after baking and the bottom will crust better) because the smell made my mouth water even before it was baked! Please let it completely cool and let the crust dry a bit before slicing. The crumb was amazing and it filled my entire machine with the added gluten. Better than basically every rye bread I’ve purchased in a store and much cheaper.
My modifications : 1 Tbsp of coconut sugar instead of brown sugar; only 1 Tbsp of blackstrap molasses; only 1 1/2 tsp of yeast; substituted 1Tbsp of water for unfiltered apple cider vinegar (When added to baking, unfiltered and unpasteurized Apple Cider Vinegar helps to strengthen the dough, making it more springy in the way that regular bread is, and allowing it to rise much more easily). I lined the baking pan with parchment paper and I baked it at 350°F covered for 30 minutes and then, uncovered for another 10 minutes. The bread is extremely moist and soft like a good sandwich bread. We loved the caraways seeds — it added flavor to the bread. Thank you so much for the recipe!
Excellent recipe! It produced a nice sized loaf. Texture was moist and the bread was flavorful without being overwhelming. I made it on the dough setting. When finished, put it in a 2 lb. loaf pan and let rise for about 45 min. until it had risen 1 1/2 times its size. Baked it at 350 for 35 min. Will definitely add this to my recipe collection. Thanks for sharing the recipe!
The result was too dense; need to try variations on the amount of yeast, flour, etc as well as baking time.
It is a nice mild rye and turned out perfect first try!
Followed the recipe except for sugars. Used 1 tablespoon honey, 2 teaspoons brown sugar and 1 teaspoon molasses. Used bread machine to mix and after 3rd raise, baked in oven at 350 for 31 minutes. Really good texture, nice crust and not too sweet.
Sweet but it works!
Good evening. My husband & I are making this recipe. Its our 1st loaf in our new breadmaker. The middle collaped. We followed the recipe exactly. Any info would be greatly appreciated. Thank you kindly
Superb. I make twice a week for ourselves and for my in-laws. I do not alter a thing.
Great recipe however No bread machine. First rise 2 hours, knead a little second rise in pan 1.5 hours and baked with a pan of water at oven bottom. 35mins at 350. Second batch cut sugar in half and it was perfect. Definite keeper.
This bread was amazing. I made it for Reuben sandwiches. The recipe is a keeper. The only change I made was to switch Olive oil for the vegetable oil.
My rye bread never turns out, it’s always 3” high and solid as a rock… but this was fabulous! I did add 1/4 cup of gluten. However.. I always add gluten to my bread machine recipes, they just aren’t light and fluffy if I don’t. I also used King Arthur Flour. So excited I found a recipe that works!!!!
This is my go-to recipe for rye bread. I do not bake it in the machine, but form into two loaves and bake in the oven at 350º. Just had a BLT using slices of this bread and it was great. I also love just a simple slice of cheese on it for a snack.
Slightly chewy and crusty on the outside. Moist and yummy on the inside. I sprinkled poppy seed and sesame seed on top. SO GOOD!