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Caraway Rye Bread

  Warm water 1⁄4 Cup (4 tbs)
  Baking yeast 1 Tablespoon
  Stock 1 1⁄2 Cup (24 tbs)
  Molasses 1⁄2 Cup (8 tbs)
  Oil 2 Tablespoon
  Salt 1 Tablespoon
  Rye flour 2 1⁄2 Cup (40 tbs)
  Caraway seeds 3 Tablespoon, crushed or ground
  Milk powder 1⁄4 Cup (4 tbs)
  Soy grits 6 Tablespoon
  Whole wheat flour 2 1⁄2 Cup (40 tbs)

Dissolve the yeast in the 1/4 cup warm water, using a small bowl.
In a large mixing bowl combine the 1 1/2 cups stock, molasses, oil, and salt.
Stir in the rye flour and beat until smooth; add the yeast mixture, caraway seeds, powdered milk, and soy grits.
Stir in enough whole wheat flour to make a soft dough suitable for kneading. Let rest 10 minutes.
Knead the dough for about 10 minutes, until smooth and elastic. Set in a warm place and let rise 1 1/2 to 2 hours.
Punch the dough down, knead it briefly. Shape it into two round loaves, or place in two small oiled bread pans. Let rise another 1 to 1 1/2 hours.
Bake the loaves at 375°F for about 30 minutes. Brush the loaves with soft butter for a soft crust when they are done.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3251 Calories from Fat 506

% Daily Value*

Total Fat 58 g89.2%

Saturated Fat 8.6 g42.8%

Trans Fat 0 g

Cholesterol 14.7 mg4.9%

Sodium 6496.3 mg270.7%

Total Carbohydrates 598 g199.2%

Dietary Fiber 131.3 g525.3%

Sugars 110.6 g

Protein 144 g287.4%

Vitamin A 6.6% Vitamin C 17.6%

Calcium 125.3% Iron 312.2%

*Based on a 2000 Calorie diet

Caraway Rye Bread Recipe