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


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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


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

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About KUMMELROGGENBROT or Caraway Rye Bread

Course/Dish: Savory Breads, Other Breads

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