Sour Rye Bread with Caraway Seeds

Preparation info
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Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

These tawny-crusted loaves have a crackled surface and the proper rye tang, enhanced with caraway seeds (which you can omit, if you like, but they lend much character to the bread). If you keep the bread for a few days (we think it improves in flavor for at least 24 hours after baking), restore the crispness of the crust by warming the loaf briefly in the oven before slicing it.