IT WAS probably 45 years ago when the thrashers came to dinner at our house and Mother served this bread. Today, every time I bake it, I get nostalgic for those days. My parents were emigrants from Czechoslovakia and couldn't speak English very well. The thrashers hardly talked anyway - they were too busy enjoying Mother's delicious food! -Millie Feather, Baroda, Michigan

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing 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, about 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 two greased 8-in. round cake pans. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375 degrees F for 25-30 minutes or until golden brown.

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Nutrition Facts

127 calories; protein 3.3g; carbohydrates 26.1g; fat 1.2g; cholesterol 0mg; sodium 197.2mg. Full Nutrition
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Reviews (58)

Rating: 5 stars
04/20/2009
Great bread!! Made the dough in my bread machine. I doubled the caraway seeds, (I like them), added 1 Tbsp vital wheat gluten as I wanted a softer less dense bread, brushed the top with egg and sprinkled with more caraway seeds. Thanks for sharing your recipe!! Read More
(41)
Rating: 5 stars
03/29/2007
This bread is delicious! I was out of brown sugar... I wish I had molasses to sub, but honey had to do... still, it's very moist. I baked it in bread pans. Will make again - so far my favorite rye bread recipe on this site. And next time I will use molasses instead of brown sugar. Read More
(35)
Rating: 4 stars
06/28/2008
Millie Feather- Bread genius! This was way better than I thought it would be. I doubled the caraway, but that was the only change. I baked half in a bread loaf pan and one in a round loaf, they did not rise very much when baking. However, this was probably my fault. After reading other reviews, I probably should have let the bread rise longer than an hour. You need to stop reading this and go bake some of this bread right now. AWESOME!! Making patty melts with what is LEFT...already ate most of it right away.... Read More
(35)
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Rating: 5 stars
12/02/2007
Having read the reviews, I made one change with the caraway seeds. I added 1 TBSP of finely ground caraway seeds (used a coffee grinder) and also added 1/2 TBSP of whole caraway seeds to the dough. Then I sprinkled a a teaspoon or so on top. Delicious! Read More
(27)
Rating: 5 stars
10/26/2009
My husband and I both liked this one. The only change I would make in the future is adding extra caraway seed. Very moist. Hubby wants it in a sandwich for lunch tomorrow. Read More
(27)
Rating: 5 stars
11/11/2007
This is the first rye bread I've baked and am I happy I chose this recipe. It was very easy to make and the result is fantastic: very light and subtly flavorful. I started the kneading process with all of the rye flour and only two cups of all purpose flour and slowly added the additional 3/4 cups as the dough became too sticky to knead. It worked beautifully with a total kneading time of five minutes. Only change I made was doubling the amount of caraway seeds. Thanks, Millie, for a great recipe which will become a regular in my kitchen. Read More
(25)
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Rating: 5 stars
04/07/2009
I created this dough with my breadmaker. I put the wet ingredients on the bottom and topped with sugar, salt, the flours and topped with the caraway seeds and yeast. I selected the dough cycle and saw that it was a little too wet so I added 1/4 cup of all purpose flour and a couple of hours later had heavenly dough. The bread was absolutely perfection! Thank you so much for this recipe. I reviewed it on my blog. Read More
(13)
Rating: 5 stars
08/24/2009
This is why I learned to make bread. Dense, flavorful with a chewy crust this is bakery quality bread. The only thing I changed was to add more caraway seed. Thanks for an excellent recipe. Read More
(12)
Rating: 5 stars
10/11/2008
This was the first bread I ever made and it came out great. Though I didn't have any round baking pans, I just put the dough into some metal bowls and.. ta da! Tasted so good and made my house smell awesome - good bread! Read More
(11)