CARAWAY RYE BREAD RECIPE RECIPES

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CARAWAY SEED RYE BREAD RECIPE: HOW TO MAKE IT



Caraway Seed Rye Bread Recipe: How to Make It image

My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan

Provided by Taste of Home

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 2 loaves (10 slices each).

Number Of Ingredients 8

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°), divided
1/4 cup packed brown sugar
1 tablespoon caraway seeds
1 tablespoon canola oil
2 teaspoons salt
2-1/2 cups rye flour
2-3/4 to 3-1/4 cups all-purpose flour, divided

Steps:

  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 126 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 238mg sodium, CarbohydrateContent 26g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 3g protein.

RYE BREAD RECIPE - BBC GOOD FOOD | RECIPES AND COOKING TIPS



Rye bread recipe - BBC Good Food | Recipes and cooking tips image

This rye bread recipe is lower in gluten than your average white loaf - this recipe uses white or wholemeal flour to give a light texture but you can experiment with ratios

Provided by Cassie Best

Categories     Lunch, Side dish

Total Time 50 minutes

Yield Makes 1 loaf

Number Of Ingredients 6

200g rye flour, plus extra for dusting
200g strong white or wholemeal flour
7g sachet fast-action dried yeast
½ tsp fine salt
1 tbsp honey
1 tsp caraway seed (optional)

Steps:

  • Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.
  • Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. Dust a 2lb/900g loaf tin with flour.
  • Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds work these in to the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 – 1.5 hr, or until doubled in size.
  • Heat oven to 220C/200C fan/gas 7. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving

Nutrition Facts : Calories 170 calories, FatContent 1.1 grams fat, SaturatedFatContent 0.2 grams saturated fat, CarbohydrateContent 34.3 grams carbohydrates, SugarContent 2.3 grams sugar, FiberContent 6.9 grams fiber, ProteinContent 5.6 grams protein, SodiumContent 0.3 milligram of sodium

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