A nice-flavored light rye loaf with lots of caraway seeds. Sweetened with both brown sugar and molasses. Allow to cool before slicing.

prep:
10 mins
cook:
4 hrs
total:
4 hrs 10 mins
Servings:
12
Max Servings:
12
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Ingredients

Directions

  • Put lukewarm water, milk powder, salt, brown sugar, molasses, butter, whole wheat flour, bread flour, rye flour, caraway seeds, and yeast into the pan of a bread machine in the order suggested by the manufacturer. Select the Grain setting and 2-pound loaf size.

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Cook's Note:

Cook time and serving size is dependent on the bread machine used.

Nutrition Facts

93.03 calories; 2.42 g protein; 16.55 g carbohydrates; 2.31 g fat; 5.34 mg cholesterol; 217.56 mg sodium.Full Nutrition


Reviews (21)

Read All Reviews

Most helpful positive review

Melissa Goff
07/05/2013
one of the best bread machine recipes I've come across in a long time. I've never used caraway seeds and so I was a bit cautious. I of course made this recipe in the middle of the night to occupy my time. And when I woke up wah-la it was done and cooled. The loaf was super airy sturdy yet soft and nearly store bakery quality. Using an electric bread knife to cut even slices turned out just beautifully. I was rather impressed. I was worried about the flavorful but it was very nice as well. I will try this recipe with other seeds or herbs and without as well. Very good very good...a wonderful keeper for sure!!!
(14)

Most helpful critical review

Anonymous
12/18/2015
I made this recipe but I left out the brown sugar used 1 1/2 cups water because it didn't sound like enough liquid and used a 1/4 cup more whole wheat (and a 1/4 cup less bread flour). I used the order of ingredients that my bread machine instructions recommended (all dry first then wet). I also used the whole wheat setting. It came out very well. I was happy because I made one from another website the night before and it didn't rise well and was misshapen.
23 Ratings
  • 5 Rating Star 20
  • 4 Rating Star 3
Melissa Goff
07/05/2013
one of the best bread machine recipes I've come across in a long time. I've never used caraway seeds and so I was a bit cautious. I of course made this recipe in the middle of the night to occupy my time. And when I woke up wah-la it was done and cooled. The loaf was super airy sturdy yet soft and nearly store bakery quality. Using an electric bread knife to cut even slices turned out just beautifully. I was rather impressed. I was worried about the flavorful but it was very nice as well. I will try this recipe with other seeds or herbs and without as well. Very good very good...a wonderful keeper for sure!!!
(14)
Anonymous
03/23/2014
I make this by hand as I don't have a machine. I use whole milk equal to volume of water and powder. I mix dry ingredients in bowl except yeast warm milk molasses and butter to 100 degrees F then add yeast and stir in. In about 10 minutes when frothy I pour into dry ingredients and stir with big spoon until no lose powder is left. I let sit 10 minutes before kneading for 10 minutes adding flour as needed to keep from sticking. Cover with damp towel for about 2 hours until doubled in size. I then punch down and knead another 2 minutes and place in loaf pan to rise for about 2 hours until way above the pan top. It looks cooked at this point. Bake for 35 minutes @ 350 F. I live off this fabulous staple. I have subbed in Fennel Seeds when Caraway were scarce.
(14)
Anonymous
04/21/2013
yes i tried this and its awesome!!!!!!
(11)
pomplemousse
06/02/2013
Nice! I have some milk to use up that's edging toward spoiled so I left out the milk powder added a bit more flour and used 1 cup of the milk and 1/4 cup water. Used the dough setting on the bread machine then let it rise in a pan and baked at 350 for 40 minutes. Turned out flavorful and soft and pretty.:) I like the seeds in here but I know some people don't like seeded bread--I am sure you could grind them if you don't like seeds in your teeth. Thanks for the recipe!
(6)
John
04/29/2014
Outstanding simple recipe. Best I've found. I make the dough in a bread machine using the dough setting. This does all the hard work. Then I transfer it to a breadpan to rise for about 3-4 hrs depending on temperature. When I like the size I then bake at 350 for 30 minutes. Great for Reuben's!
(6)
Bambam
11/23/2014
I am so happy I finally tried this recipe. It is so good! I had forgotten how much I like the taste and smell of caraway seed. It brought back sweet memories of my dear Mom. This bread is wonderful toasted and buttered. BramtonMommyof2 I hope you'll forgive me for the one substitution I made with your wonderful recipe. I did not have any molasses as it is not a flavor I enjoy. I read on-line that a suitable sub is pancake syrup so I used that instead of the molasses. I used this bread to make patty melts from another recipe found on this site (sponsored by the Clorox company). What a wonderful combination of flavors it was! Thanks for sharing your recipe!!
(5)
Debra
06/19/2013
Very moist. I really liked this bread even though l left out the milk powder.
(4)
Anonymous
10/12/2013
I just pulled this bread out of my bread machine. I had to stop myself from slicing it one piece at a time and devouring it after slathering each piece with butter. It is amazing. I used one cup of scalded milk with 1/4 cup of water. I did not have molasses so I used 3 Tablespoons of brown sugar. It is completely amazing. I will make this bread many many times I am sure. Very flavorful and delicious!!!
(4)
Anonymous
08/09/2014
Delicious and easy to make. I substituted EV olive oil for the butter and honey for the brown sugar. Love that this recipe used some whole wheat flour as not all do (and no gluten which I was out of).
(3)