Caraway Rye Bread

Prep Time
Cook Time
Ready In

Recipe: #27676

August 18, 2017

"I love rye bread! It is perfect for making sandwiches and in my opinion, slathered with butter is pure heaven. This bread recipe results in a light-colored, moist, soft rye that is studded with caraway seeds. It is close-grained and tender, yet sturdy enough to hold up to the heaviest onslaught of fillings."

Original is 8 servings


  • Serving Size: 1 (128.2 g)
  • Calories 652.3
  • Total Fat - 66 g
  • Saturated Fat - 17 g
  • Cholesterol - 5 mg
  • Sodium - 497.7 mg
  • Total Carbohydrate - 14.7 g
  • Dietary Fiber - 2 g
  • Sugars - 2.2 g
  • Protein - 3.6 g
  • Calcium - 33.4 mg
  • Iron - 0.8 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

In a medium-sized mixing bowl or the bowl of your stand mixer, combine the water, sugar, rye flour and yeast, mixing to form a soft batter.

Step 2

Let the mixture rest for 20 minutes; this allows the rye flour to absorb some of the liquid, making the dough easier to knead.

Step 3

Add the remaining ingredients, and mix and knead the dough together — by hand, mixer or bread machine — until it's fairly smooth. The nature of rye dough is to be sticky, so don't be tempted to add too much flour.

Step 4

Place the dough in an oiled bowl or large (8-cup) measure, cover, and let it rise until noticeably puffy, 60 to 90 minutes.

Step 5

Gently deflate the dough, knead it briefly, and shape it into two smooth oval or round loaves; or one long oval loaf. Place them on a lightly greased or parchment-lined baking sheet.

Step 6

Cover the loaves, and let them rise until they're noticeably puffy, about 90 minutes. Towards the end of the rise, preheat the oven to 350°F.

Step 7

Just before they go into the oven, spritz the loaves with water, and slash them about 1/2" deep. The oval loaves look good with one long, vertical slash; the rounds, with two or three shorter slashes across the top.

Step 8

Bake the loaves for 35 to 40 minutes, or until an instant-read thermometer inserted into the center reads 205°F to 210°F.

Step 9

The single, larger loaf will bake for 45 to 50 minutes. If the bread appears to be browning too quickly, tent it lightly with foil after 25 minutes of baking.

Step 10

Remove the loaves from the oven, and transfer them to a rack. While still warm, brush them with melted butter, if desired; this will keep their crust soft.

NOTE: If you have access to King Arthur Products, they sell improvers that cause breads to rise perfectly. "Vital Wheat Gluten" or "King Arthur Rye Bread Improver" can be used to provide a best rise. If using, use 3 tablespoons and add it with the flour. King Arthur has a wonderful paper catalog and online catalog as well.

Step 11

3 tablespoons vital wheat gluten or King Arthur Rye Bread Improver (optional, for best rise)


No special items needed.

4 Reviews


Having a 4 cup Bread Maker that has been cranking out bread for about 24 years I decided to see if this recipe would work. And it did! I have never made bread using sour cream so amazed to find the ingredients right on for my machine, the dough perfect the end result a lovely loaf of great tasting bread! Served along side Lovcooken's Roasted Carrot Soup. And yes slathered with butter! A keeper!


review by:
(7 Nov 2022)


We enjoyed this bread -- using up the rest of some rye flour and some sour cream. We only used 1 T of the caraway seeds -- next time will use the full amount of 2 T though. We made the two round loaves option -- one for the freezer and one for dinner. Perfect. Thanks for sharing!


review by:
(5 Dec 2019)


We love rye bread and really liked the amount of caraway in this. Was great with our soup. My loaf flattened out for some reason during the second rise, but even though not pretty, still tasted delicious.


review by:
(9 Sep 2017)


We loved this bread. We enjoyed it during Hurricane/Tropical Storm Harvey. Bread was not available in stores for over a week and we made several loaves for our breakfast and lunch. This was one of our favorites. Made for CQ4.


review by:
(3 Sep 2017)

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