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Homemade Rye Bread with Caraway Seeds Recipe

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3.8 from 3 reviews

  • Author: Lea
  • Total Time: 2 hours 55 minutes
  • Yield: 1 loaf (about 1.5 pounds)

Description

This classic Rye Bread recipe yields a flavorful, dense yet soft loaf characterized by the earthy goodness of rye flour and the distinctive aroma of caraway seeds. Made with instant yeast and a touch of honey for subtle sweetness, this bread boasts a beautiful crust thanks to an egg white wash and skillful steam baking technique. Perfect for sandwiches or as a hearty accompaniment to soups and stews.

Ingredients

Dough Ingredients

  • 2½ teaspoons instant or rapid-rise yeast
  • 1½ cups lukewarm water (about 100°F)
  • 1 tablespoon honey
  • 1½ teaspoons salt
  • 2⅔ cups bread flour
  • 1⅓ cups rye flour
  • 1 tablespoon caraway seeds, plus more for sprinkling
  • 3 tablespoons unsalted butter, softened

Topping

  • 1 egg white mixed with 1 teaspoon water
  • Kosher or flaky sea salt, for sprinkling

Instructions

  1. Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the yeast, warm water, and honey; stir to combine. Add the salt, bread flour, rye flour, caraway seeds, and butter. Mix on low speed until all the dry ingredients are moistened, about 1 minute. Increase speed to medium-low and knead until dough is smooth and elastic, about 8 minutes.
  2. Let it rise: Scrape the dough onto a lightly floured surface and knead by hand a few times to form a smooth ball. Place it in a large, lightly oiled bowl, turning once to coat. Cover tightly with plastic wrap and let rise in a warm, draft-free spot until doubled in size, 1½ to 2 hours.
  3. Shape the loaf: Punch down dough and turn onto lightly floured surface. Flatten into an 8 by 10 inch rectangle. Starting at a short end, roll up firmly into a log, tucking edges to build tension and create smooth surface. Pinch seam closed and gently roll loaf to even it out; it should be about 9 inches long and 3½ inches wide. Tuck ends under slightly and place seam-side down on a parchment-lined baking sheet. Spray plastic wrap with nonstick spray and cover loaf loosely. Let rise until puffy and 50 to 75% larger in size, about 45 minutes to 1 hour.
  4. Prepare to bake: Preheat oven to 425°F (220°C) and set rack in middle position. Place empty baking pan on bottom rack for steam. Brush loaf with egg white mixture and sprinkle with caraway seeds and kosher or flaky sea salt. Slash top vertically down the center about ½ inch deep with a sharp knife.
  5. Bake the bread: Place baking sheet on middle rack and carefully pour 1 cup hot water into empty pan to create steam. Quickly close oven door. Bake at 425°F (220°C) for 25 minutes, then reduce heat to 375°F (190°C) and bake 10–15 minutes more until loaf is deep golden brown and an instant-read thermometer reads 200–205°F (93–96°C).

Notes

  • Make sure water is lukewarm to activate yeast properly but not so hot as to kill it.
  • Allowing the dough to rise in a draft-free warm spot helps ensure proper fermentation.
  • The steam created in the oven helps develop a crisp crust with a tender crumb.
  • Use a sharp blade to slash the dough to prevent tearing and to control expansion during baking.
  • Rye flour can vary in strength; if your dough feels too sticky, adjust flour quantities slightly as needed.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: European

Find it online: https://recipesbylea.com/homemade-rye-bread-with-caraway-seeds-recipe/