Classic Homestyle Caraway Seed Bread Loaf

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 12 slices)
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 30 minutes

Quick Ingredients

• 1/4 cup (60 g) warm water (105–110°F / 40–43°C)
• 1 cup (240 g) warm milk (105–110°F / 40–43°C)
• 2 1/4 tsp (7 g) active dry yeast
• 1 tbsp (12 g) granulated sugar
• 3 cups (360 g) bread flour
• 1/2 cup (60 g) rye flour
• 1 1/2 tsp (9 g) fine salt
• 1 tbsp (12 g) caraway seeds (plus 1 tsp for topping, optional)
• 2 tbsp (28 g) unsalted butter, melted and cooled slightly
• 1 large egg + 1 tbsp water (for egg wash, optional)

Do This

• 1) Bloom yeast in warm water + sugar for 5–10 minutes until foamy.
• 2) Mix in warm milk, flours, salt, caraway, and melted butter to form a dough.
• 3) Knead 8–10 minutes until smooth and elastic.
• 4) Let rise covered until doubled, 60–75 minutes.
• 5) Shape into a log; place in a greased 9 x 5-inch loaf pan.
• 6) Proof until dough crowns 1 inch above the pan, 45–60 minutes; heat oven to 375°F.
• 7) (Optional) Egg wash + sprinkle caraway; bake 35–40 minutes to 195–200°F internal temp; cool 30+ minutes before slicing.

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Why You’ll Love This Recipe

• Warm, lightly spicy caraway flavor that makes the whole kitchen smell amazing.
• Firm, sliceable loaf with a soft interior that’s great for sandwiches or toast.
• Reliable, straightforward technique using everyday pantry ingredients.
• Flexible: bake it classic in a loaf pan or shape it free-form for a rustic look.

Grocery List

• Produce: None (optional: a little extra butter for serving)
• Dairy: Milk, unsalted butter, 1 large egg (optional, for egg wash)
• Pantry: Bread flour, rye flour, active dry yeast, granulated sugar, fine salt, caraway seeds

Full Ingredients

Dough

• Warm water: 1/4 cup (60 g), warmed to 105–110°F (40–43°C)
• Warm milk: 1 cup (240 g), warmed to 105–110°F (40–43°C)
• Active dry yeast: 2 1/4 teaspoons (7 g)
• Granulated sugar: 1 tablespoon (12 g)
• Bread flour: 3 cups (360 g), plus 1–2 tablespoons as needed for kneading
• Rye flour: 1/2 cup (60 g)
• Fine salt: 1 1/2 teaspoons (9 g)
• Caraway seeds: 1 tablespoon (12 g)
• Unsalted butter: 2 tablespoons (28 g), melted and cooled slightly

Optional Topping (for shine and extra caraway)

• Egg wash: 1 large egg (about 50 g) + 1 tablespoon (15 g) water
• Caraway seeds: 1 teaspoon (about 4 g) for sprinkling on top

Step-by-Step Instructions

Step 1: Activate the yeast

In a large mixing bowl, combine the warm water (105–110°F / 40–43°C) and sugar. Sprinkle the yeast evenly over the surface and stir to combine. Let stand for 5–10 minutes, until foamy and expanded.

If your mixture doesn’t foam, your yeast may be inactive or the liquid may be too hot or too cool. Start over so your loaf rises properly.

Step 2: Mix the dough

Add the warm milk, bread flour, rye flour, salt, caraway seeds, and melted butter to the yeast mixture. Stir with a sturdy spoon (or mix with a stand mixer on low speed with a dough hook) until a shaggy dough forms and most dry flour is absorbed.

The dough should feel slightly tacky but not wet. If it looks very sticky and won’t hold its shape, add bread flour 1 tablespoon (about 8 g) at a time.

Step 3: Knead until smooth and elastic

By hand: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until the surface is smooth and the dough springs back when pressed.

Stand mixer: Knead with a dough hook on medium-low speed for 6–8 minutes. Stop once or twice to scrape the bowl and check texture. The dough should clear the sides of the bowl and feel elastic.

Step 4: First rise (bulk fermentation)

Lightly grease a clean bowl with a little butter or neutral oil. Place the dough in the bowl, turn once to coat, and cover tightly. Let rise in a warm spot (about 75–80°F / 24–27°C) until doubled in size, 60–75 minutes.

A good indicator: when you press a lightly floured finger into the dough, the indentation should slowly spring back but remain slightly visible.

Step 5: Shape the loaf

Grease a 9 x 5-inch (23 x 13 cm) loaf pan. Turn the risen dough onto a lightly floured surface and gently press to deflate.

Shape into a rectangle about the length of your loaf pan. Roll it up tightly into a log, pinching the seam closed. Tuck the ends under slightly for a neat loaf, then place seam-side down in the pan.

Step 6: Second rise (proof)

Cover the pan loosely. Let the dough rise until it crowns about 1 inch (2.5 cm) above the rim of the pan, 45–60 minutes depending on room temperature.

While the dough is nearing the end of its rise, preheat the oven to 375°F (190°C). Position a rack in the center of the oven.

Step 7: Top the loaf (optional) and bake

If using the egg wash, whisk the egg and water together, then gently brush over the top of the risen loaf. Sprinkle with the optional 1 teaspoon caraway seeds.

Bake at 375°F (190°C) for 35–40 minutes, until deeply golden brown. For best accuracy, check internal temperature: the center of the loaf should read 195–200°F (90–93°C).

If the top is browning too quickly, loosely tent with foil during the last 10 minutes of baking.

Step 8: Cool completely for the best slice

Remove the loaf from the oven and let it sit in the pan for 5 minutes. Turn out onto a wire rack and cool for at least 30–45 minutes before slicing.

Cooling sets the crumb and keeps the interior from turning gummy. This bread slices especially well once just warm or fully cooled.

Pro Tips

• Toast the caraway for extra aroma: Warm the seeds in a dry skillet over medium heat for 1–2 minutes, just until fragrant, then cool before adding to the dough.
• Use a thermometer if you can: Pulling the loaf at 195–200°F (90–93°C) gives you a fully baked center without drying the crumb.
• Control stickiness with small flour additions: Add flour 1 tablespoon at a time; too much flour can make the loaf dense.
• Better crust option: Set a small metal pan on the oven’s lower rack. Add 1 cup (240 g) hot water to it right after you load the bread (use caution). The steam helps the crust develop nicely.
• For clean slices: Use a serrated bread knife and a gentle sawing motion; avoid pressing down.

Variations

• Deli-style caraway rye: Replace the bread flour with 2 1/2 cups (300 g) bread flour and increase rye flour to 1 cup (120 g). Add 1 tablespoon (15 g) molasses with the milk for a deeper flavor.
• Onion-caraway loaf: Knead in 1/2 cup (about 70 g) finely chopped caramelized onions during the last minute of kneading.
• Seeded crust: After egg wash, add a mix of caraway + sesame (1 tablespoon total) for a more textured top.

Storage & Make-Ahead

Let the loaf cool completely, then store at room temperature in a bread bag or tightly wrapped for up to 3 days. For longer storage, slice the loaf, wrap well, and freeze for up to 2 months. Toast slices straight from frozen.

Make-ahead option: after shaping and placing in the pan, cover tightly and refrigerate for up to 12–16 hours. The next day, let the loaf sit at room temperature for 60–90 minutes (until it crowns about 1 inch above the pan), then bake as directed.

Nutrition (per serving)

Approximate per slice (1/12 loaf): 160 calories, Carbohydrates: 28 g, Protein: 5 g, Fat: 4 g, Fiber: 1 g, Sugars: 2 g, Sodium: 220 mg.