Kummelroggenbrot Or Caraway Rye Bread Recipe

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Mary Louise


I love Caraway Rye Bread and it is not easy to find. So I have to make my own. This recipe is from my Mader's Cookbook purchased in 1981. Mader's is a well known German Restaurant in Milwaukee.
This is my favorite rye bread!!


★★★★★ 1 vote

3 Hr
35 Min


  • 2
    yeast, cake compressed
  • 2 c
    lukewarm water
  • 3 Tbsp
    dark molasses
  • 3 Tbsp
    melted butter
  • 3 to 3 1/4 c
  • 2 1/2 c
    rye flour
  • 3 tsp
  • 2 Tbsp
    caraway seeds

How to Make KUMMELROGGENBROT or Caraway Rye Bread


  1. Crumble yeast in large mixing bowl and pour on water 115 degrees. Add the molasses and the melted butter.
    NOTE: I use my kitchen aid mixer
  2. Mix together the flour, rye flour, salt and caraway seeds. Add half to yeast mixture and beat well.
  3. Change paddle for dough hook. Add remaining flour mixture slowly and let dough hook do the kneading.
    Knead until smooth. At least 10-15 minutes.
  4. Turn dough into buttered bowl. Cover and let rise in warm place until double. About 1 hour.
  5. Turn dough out onto floured board. Cut into two and let rest for 10 minutes.
  6. Mold into round loafs and place on buttered pan. I use parchment paper buttered. Cover and let rise for 1 hour or until double.
  7. Preheat oven at 400 degrees. Bake for 35 minutes.

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