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Dutch Oven Caraway Rye Bread


"No-fail and easy to make, no kneading, no double-rise. Caraway rye bread the way you like it! Perfect every time."
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19 h 5 m servings 1867 cals
Original recipe yields 1 servings (1 loaf)

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  • Prep

  • Cook

  • Ready In

  1. Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl.
  2. Combine water, sugar, and yeast in a bowl until yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover bowl with plastic wrap and let sit for 18 hours.
  3. Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.
  4. Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C).
  5. Carefully place dough in the Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to the oven rack and bake for 5 minutes more.


  • Cook's Notes:
  • You can modify this, as you like. I also use the same recipe for white bread. I like to make a white bread and sub in 1/4 cup hand crushed whole oats and a few tablespoons of bran flake. Makes for nice color and texture.
  • Rye breads use sour dough, which is a pain to deal with and I wanted this to be very easy. I substitute 1/4 cup of water with buttermilk to help the flavor develop while the dough works and ferments.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 1867 calories; 10.7 g fat; 379.6 g carbohydrates; 64.4 g protein; 2 mg cholesterol; 3931 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 8
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This recipe does take a fair amount of time so plan wisely. We really liked this loaf. Very flavourful with a nice crust. Instead of leaving the dough on the counter for 15 minutes I lined a bo...

Best loaf ever, will definitely make again. Looks and tastes great. Thanks for sharing!

The only change I made was to add 1 tablespoon of oil. Even though you have to time the process, it is quite an easy recipe .I loved how it looked so artisan and earthy. Not to mention delicio...

This recipe changed the way I bake bread -- finally SUCCESS at a European-style boule! Thank you. Deep rich brown color, thick chewy crust and soft interior. Fantastic flavor. I don't keep bu...

Made some awesome rubens with this bread. Added caraway seed to the recipe.

I've made this bread twice. Fabulous! the 3/8 of a teaspoon threw me though. I just used 3x 1/8 teaspoon and it worked fine. I'm going to try with dark rye flour next!

I'm new to homemade bread making, but it was not exactly easy as it's stated. I followed the instructions exactly. During step 3 - It was extremely sticky and difficult to work with- even with ...

Really good! Was worried that the dough was too sticky, but it turned out beautifully. Will be making it again for sure.