Real Recipes From Real Home Cooks ®

kummelroggenbrot or caraway rye bread

(1 rating)
Recipe by
Mary Louise
Marshfield, WI

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 rating)
prep time 3 Hr
cook time 35 Min

Ingredients For kummelroggenbrot or caraway rye bread

  • 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.

Categories & Tags for KUMMELROGGENBROT or Caraway Rye Bread: