Northern-Style Rye Bread with Caraway and Flax Seeds

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A dense, flavorful rye bread studded with toasted caraway and flax seeds, inspired by traditional northern European baking. This European-inspired recipe, ready in about 60 minutes, layers rye flour, all-purpose flour, warm water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. 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.

Ingredients

• 2 cups rye flour
• 1 cup all-purpose flour
• 1 1/4 cups (110°F) warm water
• 2 tsp active dry yeast
• 1 tbsp brown sugar
• 1 1/2 tsp salt
• 2 tbsp, toasted caraway seeds
• 2 tbsp, toasted flax seeds
• 2 tbsp olive oil

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Instructions

1. Step 1: In a small bowl, combine 1 1/4 cups warm water (110°F), 2 tsp active dry yeast, and 1 tbsp brown sugar. Stir and let sit for 5-7 minutes until foamy.
2. Step 2: In a large mixing bowl, whisk together 2 cups rye flour, 1 cup all-purpose flour, 1 1/2 tsp salt, 2 tbsp toasted caraway seeds, and 2 tbsp toasted flax seeds.
3. Step 3: Add the yeast mixture and 2 tbsp olive oil to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
4. Step 4: Transfer dough to a floured surface and knead for about 8 minutes until smooth and elastic, adding flour as needed to prevent sticking.
5. Step 5: Place dough in a lightly oiled bowl, cover with a towel, and let rise in a warm place for 1 1/2 hours or until doubled in size.
6. Step 6: Preheat oven to 375°F. Punch down dough, shape into a round loaf, and place on a parchment-lined baking sheet. Let rise 30 minutes.
7. Step 7: Bake for 35-40 minutes until crust is firm and hollow-sounding when tapped. Cool completely before slicing to enjoy a taste of northern bread tradition.