Learn how to make homemade caraway rye bread with this yummy recipe! It’s full of protein and fiber, and makes fantastic sandwiches. Plus, no bread machine or stand mixer is required!
- 1 1/2 cups milk, warmed (350 ml)
- 3 1/2 tablespoons unsalted butter, melted (50g)
- 2 cups whole-grain rye flour (300g), plus more for dusting
- 1 1/2 cups white bread flour (150g), plus more for dusting
- 2 teaspoons salt (10g)
- 2 1/4 teaspoons fast-action yeast (7g)
- 2 tablespoons caster sugar (24g)
- 2 tablespoons caraway seeds
Making the Dough (25 minutes + 1 hour 30 minutes proving)
- Warm the milk in a small saucepan until it’s 115 F. Melt the butter.
- Pour the rye flour and bread flour into a large mixing bowl and add the salt and yeast on opposite sides of the bowl, stirring in each with your finger. Mix in the caster sugar and caraway seeds. To make caster sugar put granulated sugar into your blender.
- Add the melted butter and three-quarters of the milk, stirring the mixture with your hand to bring the dough together. Continue mixing until all the flour is picked up from the bowl.
- Turn out the dough onto a lightly floured surface and knead for about 10-15 minutes, until fairly smooth and well-incorporated. If the dough is very stiff or dry, gradually add the remaining milk as you knead to make the dough slightly sticky. You may not need all the liquid.
- Shape the dough into a ball, place in a buttered bowl, and cover tightly with plastic wrap. Let the dough prove in a warm place for about 1 1/2 hours, until doubled in size.
Shaping the Loaf (5 minutes + 2 hours proving)
- As the dough finishes its first prove, prepare the banneton (proving basket). Flour it very generously with bread flour and dust a little rye flour in the bottom.
- Gently deflate the dough a little and re-shape it into a taut ball, pinching the seam together tightly. Place it seam side up in the prepared banneton and cover with greased plastic wrap.
- Let the dough prove for 2-3 hours, until springing back when lightly pressed with a fingertip.
- About 15 minutes before the bread is finished proving, preheat the oven to 450 F.
Baking the Loaf (2 minutes + about 1 hour baking + 1 hour cooling)
- Dust a large round baking stone with rye flour.
- Gently turn out the loaf onto the stone and score it with a breadbaker’s lame or sharp serrated knife. If the loaf deflates a little, that’s ok. I used a spiral scoring pattern.
- Bake at 450 F for 15 minutes, then turn down the temperature to 350 F and bake for about 45-55 minutes more. The bread is fully baked when it has an internal temperature of at least 190 F.
- Let the loaf cool on a wire rack for at least 1 hour before serving.
- Slice the loaf thinly and serve fresh with salted butter, as a side with our dill pickle soup, or as a sandwich.
- Using a kitchen scale instead of cups to measure ingredients is highly recommended. Please note that the imperial measurements are approximate.
- Whole-grain rye flour can also be called pumpernickel flour.
- Speed up the bread’s first prove by putting the bowl of dough in a cold oven. Place a metal pan of boiling water in the oven with the bread to create a warm, steamy atmosphere. Don’t use this technique when the dough is in the banneton as the moisture isn’t good for the banneton.
- If you don’t have a banneton, don’t worry! Just use a clean ceramic bowl lightly spritzed with water and well floured. You won’t have the distinctive concentric circles on the loaf or quite as significant of a crust, but it overall it will taste the same.