Nordic Rye Bread with Caraway

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 drafted and published.

Dense and flavorful Nordic rye bread featuring the warmth of caraway seeds, perfect alongside rich cheeses or smoked fish. This European-inspired quick recipe, ready in about 60 minutes, pairs whole 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 160 calories and feeds 10, 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: 15 min Cook: 45 min Serves 10 European cuisine 160 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 and 2 tbsp brown sugar in 1 1/2 cups warm water (110°F). Let sit for 5-7 minutes until foamy and activated.
  2. Step 2: Stir in 2 cups whole rye flour, 1 cup all-purpose flour, 1 1/2 tsp salt, and 2 tbsp caraway seeds until a sticky dough forms.
  3. Step 3: Add 2 tbsp olive oil and knead dough on a floured surface for 8-10 minutes until smooth and elastic, adding more flour as needed to prevent sticking.
  4. Step 4: Place dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for 1 1/2 hours until doubled in size.
  5. Step 5: Preheat oven to 375°F. Shape dough into a round loaf and place on a parchment-lined baking sheet. Make a few shallow slashes on top with a sharp knife.
  6. Step 6: Bake for 40-45 minutes until the crust is firm and a hollow sound is heard when tapped. Cool completely on a wire rack before slicing.

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