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Caraway Rye Bread

This recipe can also be used to make a sesame wheat bread. Just substitute the whole wheat flour for rye and the sesame seeds for caraway. Both make excellent sandwich bread.

Makes 2 large loaves.


  • 2 1/4 c warm water
  • 1 1/2 Tbsp instant dry yeast
  • 3 Tbsp sugar
  • 3 Tbsp vegetable oil
  • 2 tsp salt
  • 4 1/2 c bread flour
  • 1 1/2 c rye flour
  • 1 egg white, lightly beaten
  • 4 tsp caraway seeds (divided use)


  1. In an electric mixer with a dough hook, place warm water, yeast, sugar, oil, salt, bread flour, rye flour, and 2 tsp of the caraway seeds.
  2. Mix on low until dough has come together. Scrape sides of bowl with rubber spatula.
  3. Machine knead on low until smooth and elastic (about 10 minutes), gradually adding up to 1/3 cup more bread flour (if needed) until dough is very soft, but mostly on the dough hook.
  4. Lightly butter a large bowl. Place dough in bowl; turn over to coat. Cover and let rise in warm, draft-free place until doubled, about 1 hour.
  5. Punch down; turn out on clean, lightly floured work surface. Flour top. Stretch and fold. Divide in two equal parts, weighing each.
  6. Preheat oven to 425 degrees F.
  7. Roll dough balls into 9 x 12 inch rectangles. Tightly roll into logs, sealing seams. Place in 6-cup buttered loaf pans. Brush tops with egg white; sprinkle with remaining caraway seeds. Press seeds down..
  8. Cover loaves loosely; allow to stand in warm place until risen one-inch over top of pans (about 20 minutes). Do not over-rise..
  9. Bake about 25 minutes, or until well-browned all over. Transfer to wire rack. Cool completely. Suggestion: Slice one loaf and tightly wrap. Wrap the other and place in freezer until needed.

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