For anyone that loves the taste of rye and caraway in bread, our caraway rye bread is easy to make, and the bread machine makes it even easier!
There’s something tasty about bread with caraway seed, and we believe this recipe hits every great-tasting, wholesome note of YUM.
I am sharing the delicious rye and caraway seed bread recipe and the secret caraway rye bread ingredients that truly changed how my recipe turns out!
Your bread will rise beautifully and end with a beautiful texture and airiness on the interior portion.
You won’t use the bread machine for the entire process, but you will use it when it matters most to give you a bread-baking edge!
Table of Contents
Why You’ll Love Caraway and Rye Bread
I created my recipe based on my mother’s love of fresh bread with caraway seed but our disgust with all the additives in grocery store loaves of rye bread.
I feel like a bread maker is the ultimate way to clean up the ingredients in any given loaf of bread and allows me to experiment and yield fabulous bread of all sorts.
So, rather than tasting over-processed rye caraway bread from the stores or bread loaves of rye that tend to taste like cardboard, I worked with my bread dough and created what you are about to try (I hope)
- The ingredients for rye caraway bread are easy to find
- The bread with caraway seed also contains rye
- you should and can make your rye bread ahead of time
- The bread with caraway seeds is easy to bake and take
- This home rye bread is delicious.
- The bread is delicious sandwiches.
- Caraway seed and rye bread loaves are great to make and freeze for later
- It is not required to use a bread maker; you can knead and make this bread by hand.
The Caraway Rye Bread Secret Ingredient That Makes The Bread Perfect
My grandmother is 99 and my bread-making mentor; in my mind, she’s a walking encyclopedia of bread-making knowledge.
Over her lifetime, she has made 5 loaves a week, as her family has 2 boys, 2 girls, 10 grandkids, and lots of mouths to feed, as you can tell!
I can not remember when I visited her home when there was no homemade bread because bread is a passion, and she just seriously understands all the tricks of bread making.
So, you might guess, Gramma has a few tricks for baking caraway seed rye bread up her sleeve, and this one is crazy great!
Once I explained to her that I was having some issues with my bread, she countered with these questions to get to the answer:
- “Dana, did you use the bread machine or hand-mix?”
- “Dana, for the first time you try this, please mix and knead by hand. When you succeed this way, you know it will succeed in the bread machine.”
- To enhance the depth of taste of caraway rye bread, Gramma Stella said to use pickle juice brine.
That was the answer I had been looking for, as the brine juice defines saltiness as the key to the best-tasting and textured rye and caraway seed bread.
Her use of this ingredient was from a ‘waste not, want not’ society, using everything they made on the farm.
What Salty Brines Can I Use For the seeded rye bread recipe?
- brine from capers
- brine from pickles
- drained relish
- hot pepper brine
- sweet pepper brine
- Salty brine is what you are after
So save all of those brines because they are insanely perfect!
Remember, you must tweak the amount of salt in the recipe when you use brine.
However, I already did that in the recipe provided for you; if you don’t use pickle brine, go up to 1 1/2 Tsp of regular salt (boring).
My grandmother used up to 1/3 of a cup and then decreased the water, so this is all about personal preference.
There are a few other changes: using honey instead of sugar or agave is an equal 1:1 ratio.
I did not alter the recipe for you this time, but I have done this before with perfect success.
Let the bread rise enough, giving it time to triple in size, and I use a glass bowl; this works well for round loaves!
Ingredients For Your seeded rye bread recipe
- water
- sour cream (room temperature)
- Pickle juice
- salt
- sugar
- bread machine flour
- white rye (medium rye)
- caraway seeds
- Bread yeast
- oiled bowl (for rising bread)
- bread cloth for covering the bread
- parchment paper for the rising dough
- a pastry brush
How To Make Caraway Seed Rye In Your Bread Machine
First, place all the ingredients into your bread machine as directed. (my bread machine is all wet ingredients then dry)
I always cover the salt with the water base and then with flour because if the salt and the yeast mix, it will not rise.
Follow the ingredient loading instruction that your bread machine instructs you (wet first or dry first). However, I will strongly suggest the salt add-in as I do it, no matter your directions.
Next, create a well in the middle of the bread, and put both the yeast and caraway seed in there.
Then close the lid—program to Dough cycle.
The bread machine should be set just to the dough(round loaves, rolls, etc.) as I do.*
When the bread machine finishes the dough (1 1/2 hours on mine), I remove it and place it on the counter.
Lightly flour the work surface.
Divide the dough into 2 because you can make 2 round loaves or a loaf and rolls.
I do a round loaf and rolls.
Make certain to spray the cups of a muffin pan or lightly oil. (the rolls bake much faster, so keep an eye on them.)
Decide if you are making rolls, loaves or a bit of each.
Rising: Rye And Caraway Seed Bread
Note: 30 minutes into the rising cycle, preheat the oven to 350°F.
Once the bread has risen again (it will have at least doubled), it’s time to bake. I suggest brushing with water before the rolls or bread go into the oven, but that’s your choice.
Additionally, this is the time to top with any other seeds.
Bake these until they are golden brown on top.
Set your timer to 40 minutes (less for the rolls)**.
Remove from oven and allow to cool. Serve.
Baking Notes:
- My listed recipe stopped after the dough cycle’s first rise.
- The dough was transferred to the countertop, where the second rise occurred.
- After the second rise, the bread was baked in the oven, not the bread machine.
- Baking times will vary oven-to-oven
- Thirty minutes into the rising cycle, preheat the oven to 350°F.
If you want a round loaf of rye bread:
- Take the round mass of dough, tuck, and fold it from underneath, creating a ball.
- Then, place that ball into a prepped (lightly oiled bowl) and cover.
- Allow rising for 60 minutes in a warm, non-drafty area. (I use it atop the oven or close to)
If you want single-serve rye rolls:
- From one portion of the dough, divide into 1/3’s.
- Make 1 Tbsp of balls (or so) and put 2-3 per tin.
- Conversely, you can take about a golf-ball-size piece and roll and tuck (like the big bread) into a roll.
- Place on a lined parchment paper tray, and repeat until all dough is formed into rolls.
- Cover and allow to rise for about 60 minutes in a warm, non-drafty area.
FAQS
Is caraway used in rye bread?
Caraway is not used in every rye bread recipe. Some rye bread doesn’t call for caraway seed, but in this recipe, we do use caraway.
Why is caraway used in rye bread?
Caraway works against rye to curtail flatulence.
What does rye bread with Caraway Seed taste like?
Rye bread tastes earthy but not like dirt, if that is what you think. Sometimes you might sense a sourdough-like taste being hinted at, mixed with a taste of a nutty profile and a good grit of seed in some bites, with a taste better than white bread and with a bit more of a chew.
Is caraway and rye bread good for you?
Healthy antioxidants are delivered to you via caraway seeds, fiber, and iron in the bread.
health benefits Of Eating The Seeded Rye Bread
First, this light rye bread recipe will not create flatulence and bloating, unlike rye alone.
Rye bread alone can cause both bloating and flatulence, and if you are worried about this, then knowing ahead of time what to expect from a loaf of plain rye bread is important.
Plus, the rye fiber content is dense and causes bloating, which is misery in its own right.
But our bread recipe is a rye and a Caraway seed bread, which dismisses gas because caraway seeds are an anti-flatulence ingredient!
So you will want to make a seeded rye bread recipe with caraway seeds to avoid this!
Need more information to back up what I am sharing?
Caraway is added to rye to prevent gas due to the high fiber content in the rye; read this Rye Bread article here to validate!
- You’ll find antioxidants in rye bread ingredients
- Caraway helps both bloating and flatulence
Pro Tips For Baking Caraway Rye Bread
- The bread can be frozen.
- Adapt the recipe for rye bread with caraway seeds to make rolls, mini loaves, etc.
- Use muffin tins for dough pieces to make cute bread
- You can use regular ‘non-bread flour – see the recipe for how to do this
- Use muffin tins for rolls, or create some for take-along in disposable pans.
Let’s get to the secret ingredient that changes the dough and deepens the flavor.
caraway seed rye bread recipe ↓↓
Rye Caraway Bread Loaves
Ingredients
- 1 cup water 110° F
- 1/2 cup sour cream (room temperature)
- Secret Ingredient --*****Pickle Juice 1/3 C
- 3/4 teaspoon salt
- 4 1/4 teaspoons of sugar
- 2 1/3 cups Bread Maker Flour
- 1 cup white rye, medium rye
- 2 tablespoons caraway seeds (Not Less)
- 2 1/4 teaspoons Fleischmann's Bread Yeast (or your pick of yeast)
- One oiled bowl (lightly for rising bread)
- Bread cloth for covering bread through the second rise or parchment paper
- Pastry Brush (with 2 Tbsp water)
Instructions
- Place all the ingredients into your bread machine as directed. (my bread machine is all wet ingredients then dry )Except for this, I always covered the salt with the water base with flour. If the salt and yeast mix (which isn't good), then the yeast will not rise. So, do follow whatever process your bread machine instructs you (wet first or dry first). However, I will strongly suggest the salt add-in as I do it, no matter your directions.
- Last, create a well in the middle of the bread.
- Put both the yeast and caraway seed in there.
- Close the lid—program to Dough cycle.
- The bread machine should be set just to the dough(round loaves, rolls, etc.) as I do.*
- When the bread machine finishes the dough (1 1/2 hours on mine), I remove it and place it on the counter.
- Lightly flour the work surface.
- Divide the dough into 2 because you can make 2 round loaves or a loaf and rolls.
- I do a round loaf and rolls.
- Make certain to spray the cups of a muffin pan or lightly oil. (the rolls bake much faster, so keep an eye on them.)
Take the round mass of dough, tuck, and fold it from underneath, creating a ball.
- Then, place that ball into a prepped (lightly oiled bowl) and cover.
- Allow rising for 60 minutes in a warm, non-drafty area. (I use it atop the oven or close to)
- Note: 30 minutes into the rising cycle, preheat the oven to 350°F.
Roll Directions
- From the dough portion, further divide into 1/3's.
- Make 1 Tbsp of balls (or so) and put 2-3 per tin.
- Conversely, you can take about a golf-ball-size piece and roll and tuck (like the big bread) into a roll.
- Place on a lined parchment paper tray, and repeat until all dough is formed into rolls.
- Cover and allow to rise for about 60 minutes in a warm, non-drafty area.
- Note: 30 minutes into the rising cycle, preheat the oven to 350°F.
Oven
- Once the bread has risen again (it will have at least doubled), it's time to bake. I suggest brushing with water before the rolls or bread go into the oven, but that's your choice.
- Additionally, this is the time to top with any other seeds.
- Bake these until they are golden brown on top.
- Set your timer to 40 minutes (less for the rolls)**.
- Remove from oven and allow to cool. Serve.
- *You can choose a 2-pound loaf and medium and never touch the dough again until it is fully made inside the bread machine; however, this recipe does not reflect that. My recipe stopped after the dough cycle's first rise and end. Then it was transferred to the countertop, and its 2nd rise was there. Then the bread was baked in the oven, not the bread maker.
- **Baking times will vary oven-to-oven.
Notes
Yes, you can prepare this with regular 'non-bread' flour; decrease the water by 2 Tbsp per 1 cup of flour.
Note: 30 minutes into the rising cycle, preheat the oven to 350°F.
*You can choose a 2-pound loaf and medium and never touch the dough again until it is fully made inside the bread machine; however, this recipe does not reflect that. My recipe stopped after the dough cycle's first rise and end. Then it was transferred to the countertop, and its 2nd rise was there. Then the bread was baked in the oven, not the bread maker.