Caraway Rye Bread

This bread was served as rolls at a school dinner many years ago that was catered by the home economics class. I wish I knew who the teacher was, so that I could thank her for this recipe!


  • 1 cup hot water
  • A pinch of sugar
  • 1 tablespoon yeast
  • 1 ½ cups rye flour
  • 2 cups white flour
  • 2 tablespoons wheat germ
  • 2 tablespoons oat bran
  • ½ tablespoon Kosher salt
  • 1 ½ tablespoons caraway seeds, plus more for sprinkling
  • 1/3 cup equal parts oil and honey
  • 1 egg, beaten


  1. Proof the yeast as per instructions above, using the water and pinch of sugar and yeast.
  2. Place all the dry ingredients in the large Lekue Bread Maker and mix well.
  3. Pour the yeast mixture, oil and honey and egg into the flour mixture. (You can leave over a bit of the egg for the top of the bread.)
  4. Mix by hand, and knead well.
  5. Form log, and then close bread maker.
  6. Let rise in warm place until double – about 60 to 90 minutes.
  7. Open the bread maker and egg the top with the left over egg mixed with water. Sprinkle with caraway seeds.
  8. Bake at 375° for about 40 minutes, until very brown.

Note: I bake this open, because this dough just needs a little more ‘elbow room.’ The round shape looks good for this kind of bread!

Try the regular size Lekue bread maker for a bigger crowd, or for more freezer backup. (If you can control your fresh from-the-oven portion size!)

Lekue Bread Maker 

Cut easily through even the crustiest bread with this Victorinox Bread Knife, available in an assortment of colours.

Victorinox Bread Knife