Ever since receiving a bread machine for Christmas, I’ve been experimenting with all variety of delicious loaves. From basic Milk & Honey to sweet Cinnamon Raisin, I was ready to try something new and when I was going through my spice rack recently I came across an unopened container of caraway seeds. I decided to try making a typical New York rye bread and found this easy recipe.

The vinegar in the dough help to recreate the idea of a long-fermented dough in your typical by-hand rye bread. The rye flour really did make the bread tastes like your traditional deli rye and it was light and fluffy with a nice buoyancy when you pressed on the top of the loaf. We used it for sandwiches and toast and gobbled through it in no time. I am positive I will make it again and again.

Bread Machine Caraway Rye

Recipe from: Serious Eats, Donna Currie

Active Time: 10 minutes

Total Time: 3 hours 10 minutes

Makes: 1 loaf

Ingredients:

• 1 1/4 cups water
• 1 Tbsp. olive oil
• 1 Tbsp. balsamic vinegar
• 4 1/2 ounces (about 1 cup) rye flour
• 9 ounces (about 1 3/4 cups) bread flour
• 1 Tbsp. sugar
• 1 tsp. salt
• 1 Tbsp. caraway seeds
• 1 tsp. instant yeast

Directions:

1. Put all ingredients into your bread machine pan in the order above. Make a small dent in the middle of the dry ingredients to pour the yeast into, ensuring the liquid doesn’t touch it. Close the lid and set the bread machine to Basic Setting, Medium Crust (about 3 hours).

2. When the bread is done, remove it from the machine, remove it from the pan, and let it cool completely on a rack before slicing.

Tip: If you don’t have a bread machine, you can use this same formula to make a standard loaf of bread – but increase the yeast to 2 1/4 teaspoons.