Nutritional Info

Nutrition Facts

Serving Size 1 (9g)

Calories 29
Calories from Fat 3 (9%)
Amount Per Serving %DIV
Total Fat 0.3g 0%
Saturated Fat 0.1g 1%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0.6mg 0%
Sodium 2.2mg 0%
Potassium 77.6mg 2%
Total Carbohydrate 6g 2%
Dietary Fiber 1.4g 6%
Sugars 1.2g
Protein 0.9g 2%

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Recipe Description
This traditional rye bread carries the flavor of caraway seeds. Perfect for sandwiches, or pairing with your favorite soups and stews.
Prep time
3 hr
Cook time
30 min
Ready In
3 hr 30 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  molasses
2 Teaspoon(t)  dried yeast
16 Ounce(oz)  warm water
2 Tablespoon(T)  caraway seeds
1 Teaspoon(t)  salt
4 Ounce(oz)  strong white flourerurts
8 Ounce(oz)  rye flour flour
120 Ounce(oz)  wholemeal flour
1 Pinch(pn)  sugar


Put the flours and salt in a bowl. Set aside 1 teaspoon of the caraway seeds and add the rest to the bowl. Put half the water in a jug. Sprinkle the yeast on top. Add the sugar, mix and leave for 10 minutes. Make a well in the flour mixture, then add the yeast mixture with the molasses and the remaining water. Gradually incorporate the flour and mix to a soft dough, adding a little extra water, if necessary. Transfer to a floured surface and knead for 5 minutes until smooth and elastic. Return to the clean bowl, cover and leave in a warm place for about 2 hours, until doubled in bulk. Grease a baking sheet. Turn the dough on to a floured surface and knead for 2 minutes. Divide the dough in half, then shape into two 9 inch long oval loaves. Flatten the loaves slightly and place them on the baking sheet. Brush with water and sprinkle with the remaining caraway seeds. Cover and leave in a warm place for about 40 minutes, until well risen. Preheat the oven to 400 degrees F. Bake the loaves for 30 minutes, or until they sound hollow when tapped underneath. Cool on a wire rack.

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Rye Bread with Caraway
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