Caraway Seed Bread Recipe

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5, 000 recipes and articles in her 20 years as a food writer.

Rye bread, with its slight tang, has a flavor profile all its own. Whereas white bread has become a term synonymous with ordinary or plain, rye bread promises all the complexities of a heartier grain.

Rye breads would be too heavy if made entirely of rye flour, so the addition of whole-wheat flour lightens the loaf. Sometimes rye breads are made with a sourdough starter, but this simple recipe foregoes a starter, which can take weeks to produce. If you don't like caraway seeds, omit them from the recipe.

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With so much rye flour, this bread was somewhat dense, but the flavor was excellent. The texture was a bit less dense and lighter when I added 4 tablespoons of vital wheat gluten with the rye flour. —Diana Rattray

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

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I use this method for both the boule, which is the round dutch oven bread and the sourdough bread loaf made in my loaf pan!

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So if you do not own a dutch oven, you can still follow this guide but simply place the bread dough into your loaf pan, proof and bake!

For flavor and color, I am adding rye flour but you can also do 100% white bread flour, whole wheat or spelt!

As long as the majority of the flour mix is bread flour, you can keep the measurements and method the same but customize to your liking.

Caraway Rye Bread

Sourdough bread is made by the fermentation of dough using naturally occurring bacteria and yeast. It all starts with just two ingredients – flour and water!

Naturally fermented dough doesn’t only taste better but it is also better for you. Unlike yeasted breads, sourdough breads have naturally occurring good bacteria which is great for your digestive system.

The sourdough starter is 100% hydration which means it’s equal parts flour to water. 130g sourdough starter is 65g water + 65g flour.

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Why does this matter? The hydration % of  your bread will result in a different texture and crumb. If you live in a dry climate, you might want to increase hydration and if you live in a humid climate like me, keeping the hydration lower is ideal.

When making sourdough bread, since this is an active fermentation recipe, you will want to use the highest quality ingredients as possible.

Rye flour is one of my personal favorites and pairs really well with the caraway seeds. You can also use whole wheat or spelt flour.

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Use organic seeds. In this loaf I used gold flax seeds and caraway but you can also use brown flax seeds, sunflower, pumpkin, or sesame seeds!

Salt - also a very important ingredient. I recommend unrefined and unbleached sea salt or kosher salt. Use fine not coarse or flaky.

Note that all of your ingredients should be about the same temperature. If you are keeping your flours at 73°F then the filtered water should be about the same temperature.

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To test to see if the levain is ready, get a medium size bowl and fill it up with water. Take a teaspoon amount of the levain and gently place it into the bowl.

If the levain is floating it is ready for use, if it drops to the bottom of the bowl, give the levain more time.

Place a large mixing bowl on your kitchen scale and add 400 grams bread flour, 100 grams rye, 75 grams flax seeds and 75 grams caraway seeds.

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Next, add 350 grams of filtered water (same temperature as the flour), 130 grams of the levain and 10 grams sea salt.

To knead, use your dominant hand to push the dough with your palm away from you, then grab the dough with your fingers to pull it back.

In the beginning, it will be messy but continue with the kneading process until the dough comes together and creates a smoother dough ball.

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Do not add any additional flour during this kneading process. Use your hand or bench scraper to bring the dough back together every minute or so.

To test to see if the dough has enough gluten development and strength, lightly oil your hands, grab a small handful amount of the dough then use your fingers to carefully stretch the dough from the center out.

If the dough tears easily it is not ready, if you can see through the thin layer of dough (window pane test), it is ready for bulk fermentation.

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Shape the dough into a ball then place it back into your bowl and cover it with a kitchen towel, cling film and a large plastic bag.

Place the bowl into a dark, cool, draft-free zone for 3-5 hours. The colder the temperature, the longer it will take to ferment.

During this time, the dough will continue to gain strength and trap carbon dioxide gasses which gives the dough volume and lightness. This fermentation is the same as the one that occurs in sauerkraut or kimchi!

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If the dough has grown, slightly domed and may even have some visible gas bubbles, it is ready for the next step.

Lightly flour your work surface and carefully dump the dough out. Use your lightly flour hands or a bench scraper to loose the sides of the dough so it releases from the bowl.

Stretch and fold all sides of the dough into the center until you have a tight ball, then turn the dough ball over until you have a tight ball. Allow the dough ball to rest while you prep your proofing basket.

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If you have a banneton proofing basket, liberally dust the inside with flour (I use rice flour but any flour will do).

If you are using a rounded mixing bowl (glass, wood or ceramic), drape a lint-free kitchen towel into the inside of the bowl then liberally dust the inside with flour.

Once more, stretch and fold all sides of the dough into the center until you have a tight ball, then turn the dough ball over.

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Place your hands in front of the dough ball with the palms facing towards you and your pinkies touching the work surface. Now, slowly drag the dough ball towards you. Turn and drag and few times.

Carefully flip the dough ball upside down into your palms and place it into the prepared proofing basket/bowl. The dough ball should be bottom side up so that when you turn out the dough onto parchment paper later, the seal of the dough ball will on the bottom.

Place the proofing basket/bowl into a large plastic bag or cover with cling film or a kitchen towel, make sure that it does not touch the dough ball as it rises up.

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You can now place the proofing basket/bowl back into a dark, cool, draft-free zone for 3-4 hours or into the refrigerator for 12-16 hours.

If you are going to bake the bread in a dutch oven, add the dutch oven with the lid inside the oven while it is preheating. Both the oven and dutch oven need to be screaming hot.

If you do not have a dutch oven, preheat the oven for 1 hour then add a rimmed baking sheet or a cast iron skillet on the bottom rack and fill it up with boiling hot water about half way. This will create steam during baking which results in a crusty crust!

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You can now score the dough with a bread lame or a very sharp knife. This is optional, however, giving the dough at least one long and deep slash will allow the bread to expand during baking. The purpose is primarily to control the direction in which the bread will expand during “oven spring.”

Put on oven mitts then remove the dutch oven from the oven and carefully place the parchment paper with the dough ball inside the dutch oven, cover with a lid and place into the oven and bake for 20 minutes at