Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread Dutch Oven Caraway Rye Bread 4.4 (29) 27 Reviews 14 Photos Caraway rye bread the way you like it: no-fail, easy to make, no kneading, and no double-rise! Perfect every time. Submitted by chalkie Updated on May 28, 2024 Save Rate Print Share Close Add Photo 14 14 14 14 Prep Time: 15 mins Cook Time: 35 mins Additional Time: 18 hrs 15 mins Total Time: 19 hrs 5 mins Servings: 12 Yield: 1 loaf Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 2 cups light rye flour (such as Bob's Red Mill®) 2 cups bread flour ¼ cup buttermilk 2 tablespoons caraway seeds 1 ½ tablespoons vital wheat gluten (Optional) 2 teaspoons flaked kosher salt, crushed 1 ¾ cups warm water 2 teaspoons white sugar ⅜ teaspoon active dry yeast Directions Mix together rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt in a very large bowl. Set aside. Combine water, sugar, and yeast in a small bowl; let sit until yeast is creamy, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover the bowl with plastic wrap and let sit at room temperature for 18 hours. Place a Dutch oven in the oven and preheat the oven to 500 degrees F (260 degrees C). Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom. Carefully place dough in the preheated Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to an oven rack and bake for 5 minutes. Cook’s Note You can modify this recipe as you like. I use the same recipe for white bread. I like to make white bread and sub in 1/4 cup hand-crushed whole oats and a few tablespoons bran flakes for color and texture.Rye breads use sourdough, a pain to deal with, and I wanted this to be very easy. I substitute 1/4 cup water with buttermilk to help the flavor develop while the dough works and ferments. Editor's Note: Use our guide to buy the best Dutch oven for your kitchen, then start cooking with our favorite recipes. I Made It Print 37 home cooks made it! Nutrition Facts (per serving) 145 Calories 1g Fat 30g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 145 % Daily Value * Total Fat 1g 1% Saturated Fat 0g 1% Cholesterol 0mg 0% Sodium 328mg 14% Total Carbohydrate 30g 11% Dietary Fiber 3g 12% Total Sugars 1g Protein 5g 10% Vitamin C 0mg 0% Calcium 22mg 2% Iron 2mg 8% Potassium 104mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.