This Scandinavian Caraway Rye Bread embodies the cozy heart of Nordic baking — softly textured, subtly sweet, and warmly aromatic from the distinctive caraway seeds. The blend of rye and all-purpose flours creates a tender crumb with just enough chew, while milk and butter lend richness. It’s a simple, honest loaf that fills the kitchen with the scent of comfort as it bakes. Perfect for hearty sandwiches or toasted with a pat of butter, this bread feels like a slice of old-world hospitality at your table.
INGREDIENTS:
1 package active dry yeast (about 2¼ teaspoons)
1 tablespoon sugar
3 tablespoons butter, melted
1 egg
1 cup milk, warmed to 110°F
1 1/2 teaspoons salt
1 cup rye flour
2 1/2 all-purpose flour (plus extra for kneading)
1 tablespoon caraway seeds
1 teaspoon vegetable oil
1 large egg, beaten
METHOD:
In the bowl of a stand mixer fitted with the flat beater, combine yeast, sugar, melted butter, and egg. Mix on low speed for about 1 minute to combine. Stir in the warm milk and let stand for 5 minutes, until slightly foamy.
Add the salt, rye flour, 1 cup of all-purpose flour, and caraway seeds. Mix on low speed until incorporated. Switch to the dough hook, then gradually add the remaining flour until the dough begins to pull away from the sides of the bowl and form a soft, elastic ball.
Knead with the dough hook on medium speed for 6–8 minutes, or by hand on a lightly floured surface for about 10 minutes, until smooth and supple.
Lightly oil a large bowl and place the dough inside, turning once to coat the surface. Cover with plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 1½ hours.
Gently deflate the dough and transfer it to a lightly floured surface. Knead a few times to remove air bubbles, then shape into a rectangle. Roll tightly into a loaf, tucking in the ends, and place seam-side down into a greased 5½ × 9-inch loaf pan. Cover lightly and let rise again until almost doubled, about 1 hour.
Preheat oven to 350°F (175°C). Brush the loaf with the beaten egg for a glossy finish. Bake for 40–45 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
Transfer to a wire rack and cool completely before slicing to preserve the texture.
SERVING SUGGESTIONS:
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Makes exceptional toast with butter and honey or jam.
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Perfect for open-faced sandwiches with smoked salmon, dill, or cold cuts.
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Pair with soups and stews for a hearty Scandinavian touch.
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Try as the base for Nordic-style avocado toast with radish and lemon zest.
