Name: Dark Caraway Rye Bread
Yield: One large oval loaf
Cuisine: American
Ingredients: 1 tablespoon vegetable or olive oil; ½ to ¾ cup unbleached bread or all-purpose flour; 1 cup dark rye flour; 1½ cups unbleached bread or all-purpose flour; 2 teaspoons salt; 1 tablespoon ground caraway seeds; 1 tablespoon whole caraway seeds; 1 tablespoon unsulfured molasses; 1 cup warm tap water (about 110 degrees); 2¼ teaspoons (1 envelope) active dry or instant yeast

Preparation info

One
large oval loaf

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

The secret of the rich rye flavor of this bread is the addition to the dough of ground, as well as whole, caraway seeds.

Ground caraway is sometimes available in health food stores. If you can’t find it already ground, grind the seeds with a mortar and pestle, spice grinder, or clean coffee grinder.

Ingredients

Sponge

1 cup warm tap water (about 110 degrees)
2¼ teaspoons (1 envelope) active dry

Method

To make the sponge, place the water in a mixing bowl and whisk in the yeast. Stir in the flour smoothly, then cover with plastic wrap and let the sponge rise until tripled in volume and very bubbly, about 3 hours.
To mix the dough by machine, place the ½ cup of flour, remaining ingredients, and the sponge in the bowl of a heavy-duty mixer. Mix with a dough h