Best 7 German Rye Bread With Caraway Seeds Recipes

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Welcome to the world of flavors and textures as we embark on a culinary journey to discover the secrets of creating the perfect German rye bread with caraway seeds. This traditional German bread is characterized by its dark, crusty exterior and dense, chewy interior, a symphony of flavors that delights the senses. Join us as we explore the nuances of this classic bread, uncovering the secrets to achieving its distinctive taste and aroma. From selecting the right ingredients to mastering the fermentation process, we'll guide you through each step, ensuring that you can replicate the magic of this German masterpiece in your own kitchen. So, prepare to tantalize your taste buds and embark on a journey of culinary exploration as we delve into the art of creating the ultimate German rye bread with caraway seeds.

Check out the recipes below so you can choose the best recipe for yourself!

LIGHT RYE BREAD WITH CARAWAY SEEDS



Light Rye Bread With Caraway Seeds image

A loaf of hearty rye bread is a satisfying accompaniment to any Eastern European meal. Try this great rye bread with caraway right away!

Provided by Barbara Rolek

Categories     Bread

Time 3h10m

Yield 20

Number Of Ingredients 10

2 cups milk ( scalded )
2 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
1 (1/4-ounce) package active dry yeast
1/2 cup water ( lukewarm )
4 cups rye flour
2 1/2 cups whole-wheat flour
Optional: 2 tablespoons caraway seeds
1 egg white (beaten, for egg wash)

Steps:

  • In a heatproof large bowl or the bowl of a stand mixer, pour scalded milk over butter, sugar, and salt. Stir and cool.
  • Dissolve yeast in lukewarm water.
  • Add softened yeast and 3 cups rye flour to the milk mixture. Using the paddle attachment of your stand mixer, or by hand, beat thoroughly. Add the remaining rye flour and beat again until flour is thoroughly combined.
  • Scrape dough out into a clean, greased bowl, cover, and let rise in warm place until doubled in bulk, about 1 hour, or follow this quick tip to cut the rise time.
  • Scrape dough back into clean stand mixer bowl and, using the dough hook, knead in the whole-wheat flour and caraway seed, if using, until dough is smooth. (Alternatively, the kneading can be done by hand on a well-floured surface.)
  • Divide the dough in half and shape into 2 oblong or round loaves. Place loaves on parchment-lined or greased baking sheets. (Bread can also be placed in greased 9 x 5-inch loaf pans or 9-inch-round pans.)
  • Cover and let rise in warm place until doubled in bulk, about 1 hour.
  • Meanwhile, heat oven to 450 F. Brush the loaves with beaten egg white .
  • Bake for 15 minutes.
  • Reduce heat to 350 F and bake 35 to 40 minutes longer or until an instant-read thermometer inserted in the center of the loaves registers 190 F.
  • Remove from the oven and cool on wire racks.

Nutrition Facts : Calories 154 kcal, Carbohydrate 29 g, Cholesterol 14 mg, Fiber 4 g, Protein 6 g, SaturatedFat 1 g, Sodium 131 mg, Sugar 3 g, Fat 3 g, ServingSize 2 large loaves (20 servings), UnsaturatedFat 0 g

GERMAN RYE BREAD



German Rye Bread image

Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut.

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Yield 24

Number Of Ingredients 9

2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 ½ cups lukewarm milk
2 tablespoons white sugar
1 teaspoon salt
½ cup molasses
2 tablespoons butter
3 ¼ cups rye flour
2 ½ cups bread flour

Steps:

  • Dissolve yeast in warm water.
  • In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
  • Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
  • Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
  • Cover dough and let rise 1 to 1 1/2 hours or until double.
  • Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
  • Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.

Nutrition Facts : Calories 143.9 calories, Carbohydrate 28.5 g, Cholesterol 3.8 mg, Fat 1.7 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 113.5 mg, Sugar 5.7 g

DUTCH OVEN CARAWAY RYE BREAD



Dutch Oven Caraway Rye Bread image

No-fail and easy to make, no kneading, no double-rise. Caraway rye bread the way you like it! Perfect every time.

Provided by chalkie

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 19h5m

Yield 12

Number Of Ingredients 9

2 cups light rye flour (such as Bob's Red Mill®)
2 cups bread flour
¼ cup buttermilk
2 tablespoons caraway seeds
1 ½ tablespoons vital wheat gluten
2 teaspoons flaked kosher salt, crushed
1 ¾ cups warm water
2 teaspoons white sugar
⅜ teaspoon active dry yeast

Steps:

  • Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl.
  • 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.
  • 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.
  • Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C).
  • 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.

Nutrition Facts : Calories 145.4 calories, Carbohydrate 29.6 g, Cholesterol 0.2 mg, Fat 0.8 g, Fiber 3.4 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 327.6 mg, Sugar 1.2 g

CARAWAY SEED RYE BREAD



Caraway Seed Rye Bread image

My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. -Millie Feather, Baroda, Michigan

Provided by Taste of Home

Time 45m

Yield 2 loaves (10 slices each).

Number Of Ingredients 8

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°), divided
1/4 cup packed brown sugar
1 tablespoon caraway seeds
1 tablespoon canola oil
2 teaspoons salt
2-1/2 cups rye flour
2-3/4 to 3-1/4 cups all-purpose flour, divided

Steps:

  • In a large 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, 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 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 126 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.

GERMAN COUNTRY STYLE SOURDOUGH RYE BREAD WITH CARAWAY SEEDS



German Country Style Sourdough Rye Bread With Caraway Seeds image

When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours - lots of them with seeds, onions, cheese and grains. This has to be my all time favourite however - a light and slightly chewy sourdough rye bread with caraway seeds - the very essence of traditional German flavours! This bread has been adapted for the Bread Machine/Maker, and works EXTREMELY well when made this way. However, you can of course make it by hand in the more traditonal manner, as I like to do when I have lots of "bread making time"! This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles. The "sponge" sourdough starter needs to ferment only overnight, making this a light style sourdough bread. This bread also keeps very well for up to 4 to 5 days.

Provided by French Tart

Categories     Sourdough Breads

Time 15h

Yield 14 Slices - Medium Loaf

Number Of Ingredients 11

50 g strong white bread flour
1/2 teaspoon fast-rising active dry yeast
3 tablespoons water
1 tablespoon milk
250 ml tepid water
2 tablespoons caraway seeds
225 g rye flour
2 teaspoons salt
2 tablespoons sugar
225 g strong white bread flour
1 1/4 teaspoons fast-rising active dry yeast

Steps:

  • To make the sourdough Sponge.
  • Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours.
  • To make the bread.
  • When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds.
  • The add in this order: rye flour, salt, sugar and then the white bread flour.
  • Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker.
  • Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice.
  • Once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack. Remove the paddle if it is still in the bread before slicing.
  • Serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice.

GERMAN RYE BREAD WITH CARAWAY SEEDS



German Rye Bread With Caraway Seeds image

Enjoy the rich dark taste of rye bread with this recipe for a traditional German loaf. Time does not include resting / rising.

Provided by English_Rose

Categories     Breads

Time 50m

Yield 1 loaf

Number Of Ingredients 7

1 lb rye flour, plus extra for dusting
1 ounce fresh yeast
1 1/8 cups water, tepid
1/2 ounce salt
1 teaspoon malt extract
2 ounces butter
3 tablespoons caraway seeds

Steps:

  • Place 8oz of the rye flour and the yeast in a large mixing bowl. Add around 3/4 cup of tepid water and mix it thoroughly to make a thick batter
  • Set the dough aside to rest for around 2 hours, until the batter has risen and then fallen.
  • Add the remaining flour, remaining tepid water, salt, malt extract, butter and caraway seeds and mix together making a pliable dough.
  • Dust the inside of a rye loaf basket with flour. Shape the dough into a loaf and place in the basket. Set aside to rise for 2 hours.
  • Preheat the oven to 425°F
  • Place the risen loaf on a baking tray lined with baking parchment. Dust lightly with rye flour and bake for 30 minutes.

Nutrition Facts : Calories 2136, Fat 57.5, SaturatedFat 30.2, Cholesterol 121.9, Sodium 5897.1, Carbohydrate 372.7, Fiber 76.2, Sugar 10.6, Protein 50

GERMAN RYE BREAD



German Rye Bread image

"We like this homemade rye so much that I seldom buy bread anymore," writes May Ann Bonk of New Berlin, Wisconsin. "For the past 10 years, I've made this bread for our church bake sales and it always goes quickly."

Provided by Taste of Home

Time 1h

Yield 4 loaves (8 slices each).

Number Of Ingredients 11

1 package (1/4 ounce) active dry yeast
4 cups warm water (110° to 115°), divided
2 cups rye flour
6 tablespoons sugar
2 tablespoons caraway seeds
2 teaspoons salt
7 to 8 cups all-purpose flour
2 teaspoons cornmeal
TOPPING:
1 egg, lightly beaten
4 teaspoons caraway seeds

Steps:

  • In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Cover loosely with a clean kitchen towel. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Cover and let rest for 15 minutes., Divide dough into four portions. Cover and let rest for 15 minutes. Shape into four round loaves, about 6 in. each. Coat two baking sheets with cooking spray; sprinkle each with 1 teaspoon cornmeal. Place loaves on pans. Cover and let rise until doubled, about 45 minutes., With a sharp knife, make several slashes across the top of each loaf. Brush with egg. Sprinkle each loaf with 1 teaspoon caraway seeds. Bake at 400° for 30-35 minutes, rotating pans after 15 minutes, or until browned. Cool on wire racks.

Nutrition Facts : Calories 136 calories, Fat 1g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 150mg sodium, Carbohydrate 29g carbohydrate, Fiber 2g fiber), Protein 4g protein.

Tips:

  • Use freshly ground rye flour for the best flavor and texture.
  • If you don't have caraway seeds, you can substitute fennel seeds or anise seeds.
  • Soak the caraway seeds in hot water for 10 minutes before adding them to the dough. This will help to soften them and release their flavor.
  • Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size.
  • Bake the bread in a preheated oven at 375 degrees Fahrenheit for 45-50 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
  • Let the bread cool completely before slicing and serving.

Conclusion:

German rye bread with caraway seeds is a delicious and hearty bread that is perfect for sandwiches, toast, or just eating on its own. It is easy to make and can be enjoyed by people of all ages. With its slightly sour flavor and crunchy texture, German rye bread is a unique and flavorful bread that is sure to please everyone.

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