Honey-Glazed Caraway Rye Bread

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rustic rye bread enriched with caraway seeds and a hint of honey, offering a slightly sweet and aromatic accompaniment typical of Czech baking. This Czech-inspired quick recipe, ready in about 65 minutes, pairs rye flour, all-purpose flour, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 8 Czech cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, dissolve 2 tsp active dry yeast in 1 1/4 cups warm water (about 110°F), then stir in 3 tbsp honey and let rest for 10 minutes until foamy.
  2. Step 2: Add 3 cups rye flour, 1 cup all-purpose flour, 1 1/2 tsp salt, and 2 tbsp caraway seeds to the yeast mixture. Stir with a wooden spoon until a sticky dough forms.
  3. Step 3: Turn the dough onto a floured surface and knead for 8-10 minutes, adding more flour as needed, until smooth but slightly tacky.
  4. Step 4: Lightly oil a large bowl with 1 tbsp olive oil, place the dough inside, cover with a clean towel, and let rise in a warm place for 1 1/2 hours or until doubled in size.
  5. Step 5: Preheat oven to 375°F (190°C). Shape the dough into a round loaf and place it on a parchment-lined baking sheet.
  6. Step 6: Bake for 40-45 minutes until the crust is firm and a tap on the bottom sounds hollow.
  7. Step 7: Let the bread cool completely on a wire rack before slicing and serving.

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