Martha Stewart’s Rye Bread with Caraway Seeds | Martha Bakes Recipes | Martha Stewart Living

rye flour

🥗Healthier: whole grain rye flour

💰Cheaper: all-purpose flour

Whole grain rye flour is more nutritious, while all-purpose flour is a budget-friendly substitute.

caraway seeds

Combine rye flour, all-purpose flour, and salt in a large bowl.

In a separate bowl, dissolve yeast in warm water and let it sit until frothy.

Add the yeast mixture to the flour mixture along with caraway seeds.

Mix until a dough forms, then knead on a floured surface until smooth.

Place the dough in a greased bowl, cover, and let it rise until doubled in size.

Preheat the oven to 375°F (190°C).

Shape the dough into two loaves and place them in greased loaf pans.

Let them rise again until puffy, about 30 minutes.

Bake for 30-35 minutes or until the bread sounds hollow when tapped.

Cool on a wire rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens