This high-hydration deli-style rye bread is soft, chewy, and full of that classic caraway flavor. Made with a blend of rye flour and bread flour, it has a moist, slightly airy crumb and a lovely thin crust with just the right amount of crispness. A simple caraway seed tea infuses the loaf with the tangy, earthy flavor you expect from a seeded deli rye bread. Baking it in a loaf pan ensures a perfect, sandwich-ready shape every time.
I love eating thick slices of this rye bread toasted with homemade butter, but it's also so good for making a corned beef or deli-style tuna salad sandwich.
Like all my homemade bread recipes this is a beginner-friendly recipe that you don't need a lot of special equipment to make. You do need a kitchen scale, but you don't need a mixer, and you can make this in the span of a few hours on a lazy afternoon.
Even if you've never made bread before, with this easy rye bread recipe you'll have fresh homemade rye bread coming out of the oven before you know it!
5-STAR READER REVIEW
“I have been looking for fifty years (no kidding) for a rye bread recipe that is soft and not so heavy. This is it!! I used it to make Reubens tonight. So delicious!! This recipe deserves more than 5 stars.”
—Karen S.
A Soft, Sandwich-Ready Seeded Rye Bread
When I first started working on this seeded rye bread, I approached it like I did my soft white sandwich bread recipe — I dumped all the ingredients in a bowl, kneaded vigorously with my stand mixer, and plopped it into a loaf pan. Using that method, however, produced a dough that was so sticky and hard to handle. Loaf after loaf baked up dry and dense. It wasn't pleasant.
So I took a step back and began testing a different, more gentle approach to handling the rye dough. Out went the mixer and the vigorous kneading. In went a little more patience and a few sets of gentle folds.
The end result was such a vast improvement — an airy, easy-to-handle dough that baked up into a gorgeous rye sandwich bread. It was soft and chewy with a moist, slightly open crumb that toasted beautifully. Yes, it's a little bit of a longer process, but since it's mostly hands-off resting time, I really do think the extra time is so worth it for the end result. Plus, you don't need to get out your mixer to make it! What a win!
I know caraway seeds can be a bit divisive — my husband hates them (that's okay, more rye bread for me) — but when I think of a deli-style rye bread, the flavor that comes to mind really is the caraway seeds more than the flavor of the rye flour. So including caraway seeds was an obvious choice for me.
Just like in my popular easy rye bagel recipe, the first step of this rye bread recipe uses one of the most useful techniques I learned in pastry school for adding flavor to dough: making a caraway seed tea. Letting the seeds steep in hot water for just 10 minutes softens the caraway seeds and by using the water in the dough infuses it more evenly with caraway seed flavor.
The final version of this seeded deli rye bread uses a blend of 25% rye flour and 75% bread flour. Rye flour on its own is notoriously bad at developing a strong gluten network, so blending it with a high-gluten flour like bread flour provides the necessary strength and structure for this rye bread to hold its shape.
Because rye flour is tremendously absorbent, this dough clocks in at a whopping 95% hydration! While most doughs with that much water in them are super sticky, loose, and hard to handle, the rye flour does such a good job soaking up water that this rye bread dough ends up being really lovely to work with.
Ingredient Notes
Here are the ingredients that you'll need to make this deli-style seeded rye bread recipe! See recipe card for ingredient quantities.
Rye Flour - I use King Arthur Baking Company's medium rye flour (also available on Amazon) which has an 8% protein content. This means it is a low-gluten flour. I find it works best for bread making when combined with a high-gluten flour like bread flour.
Bread Flour - For this rye bread you'll want to pair the rye flour with a high-gluten/high-protein flour, like bread flour which has a protein content of 12% or more.
Caraway Seeds - When you think of deli rye bread flavor, what you're often thinking of is actually the flavor of caraway seeds. If you can't find caraway seeds in your local grocery store, you can order them online (as I usually do) from reputable spice sellers like Burlap & Barrel.
Water - You'll need hot but not boiling water for this recipe — around 160°F. I use my electric kettle to heat the water to exactly 160°F, but you can also just use the hottest tap water setting you can get.
🥣 Instructions: How to Make Deli-Style Rye Bread
Start by making the caraway seed tea. Pour hot water (160°F) over the caraway seeds. Then, stir it and let it steep for 10 minutes. This caraway seed tea softens the sharp caraway seeds and will help infuse the rye bread with that classic seeded rye flavor.
When the caraway tea is finished steeping, it's time for the autolyse step, which sounds fancy, but is really quite simple.
Autolyse just means mixing the flour and water and letting them rest so the starches in the dough can begin to relax and align before adding any ingredients that might tighten up the gluten network, like yeast, salt, oil, or sugar.
Because rye flour is super absorbent and not great at forming a strong gluten network, giving it even just 10 minutes to rest after being combined with the water gives it lots of time to fully hydrate. This 10-minute resting period makes a big difference in your final rye loaf — it will be much softer and chewier because of the autolyse!
While the dough is resting in this autolyse step, combine the remaining liquid ingredients with the yeast in another small bowl. This gives the yeast a head start to begin activating and helps the sugar in the honey begin dissolving so it can incorporate evenly.
Here's what the yeast mixture will look like before and after:
Now we're going to finish mixing the dough. First, sprinkle the salt over the surface of the dough. Then pour the yeast mixture over the salt.
Why do we add the salt separately? Too much prolonged direct contact between salt and yeast can slow down the yeast. It's safer to add them separately and mix them into the dough immediately.
Squish, squeeze, pinch, and fold the dough over itself until you don't feel any grains of salt and all of the liquid has incorporated into the dough. The dough will be very wet and sloppy, that's okay.
Gather the dough into a messy ball in the bottom of the bowl. Cover the bowl and let the dough rest.
Resting and Folding (Bulk Fermentation)
After the dough has been mixed, it's time to let it rest for two hours (this is called "bulk fermentation"). During this two hour window, you're going to periodically build strength and structure into the dough using a technique called folding.
There are a few different folding techniques, but for this dough you'll be doing a stretch and fold.
The folding process criss-crosses the gluten network over itself to build structure and strengthen the dough. But by letting the rye bread dough rest between these sets folds, air bubbles and gas (produced by the yeast) are trapped inside the gluten network, giving the rye bread a lovely soft texture.
If this sounds complicated, don't worry — all you really need to know is it's a two hour rest, with folds every 30 minutes. That's three sets of folds total.
TIP: To keep track of which set of folds you're on, put a small bowl with three candies, crackers, or snacks in it. Eat one each time you do a set of folds.
The two hour timer starts immediately after you finish mixing the dough. The first set of folds is counted 30 minutes into that resting period. So the dough will rest for 30 minutes, and then you'll do the first set of stretch folds. Each "set" of folds consists of four folds.
To do a set of folds: Use a damp hand to gently grab the top edge of dough, stretch it up and away from you, then fold it down across the center of the dough. Rotate the bowl a quarter turn and repeat. Do this all the way around the bowl for a total of four folds.
You'll be able to feel the dough getting stronger with each set of folds. On the first set, the dough might tear a little; that's fine. By the last set of folds, the dough will feel very strong and elastic.
By the end of the two-hour bulk fermentation window, the dough will have almost doubled in size and will be quite airy.
Shaping Rye Sandwich Bread
Turn the dough out onto a floured countertop. You'll be able to see the gluten network you built; pretty cool!
Dust the dough lightly with flour and gently deflate it with your fingertips. Tug the corners into a loose square shape.
Fold the right third of the dough across the middle third of the dough. Press gently to seal the edge in place.
Then fold the left side across the middle. Use your fingertips to seal the edge in place.
Starting from the top, roll the dough toward your body until you have a nice fat coiled log of dough. Cup your hands behind it and scoot it toward you to tighten it up.
Place the shaped rye bread in a greased 9x5" loaf pan. It will likely already reach the top edge of the pan and fill out the width of it, but it won't fill the length. That's okay.
Cover the pan loosely (I like using these elastic, plastic bowl covers) and let the rye loaf rise until it fills out the length of the pan. If you poke the dough with a floured fingertip it should feel springy and not deflate.
Toward the end of the rise time, preheat the oven to 400°F. Make sure you give the oven plenty of time to preheat — you want to really make sure it's at temperature before your bread goes in.
Immediately before baking, use a lame or a sharp knife to score several diagonal slashes across the top of the bread about ¼" deep. The dough is sticky and even with a clean, new lame blade I found there was some catching and tearing on the dough. It'll be fine, I promise!
When the bread is done, let it cool in the pan for about 5 minutes, then turn it out onto a rack to finish cooling completely.
Letting it cool on the rack is super important for airflow — if you let it cool in the pan the steam escaping from the loaf will make the bottom and sides of the loaf soggy. If you let it cool on a rack, the steam can escape and you'll have a nice crust!
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👩🏻🍳 Practical Tips and Recipe Notes
- If you want the flavor of caraway but don't want the seeds, use a strainer to remove the seeds from the tea when you add it to the flours to autolyse.
- You can use instant or active dry yeast interchangeably in this recipe without having to make any adjustments.
- If you don't have caraway seeds, dill seeds, anise seeds, or fennel seeds can work in a pinch. The flavor isn't quite the same, but it'll be close.
- To keep track of your folds during bulk fermentation: Set a 2-hour timer and a 30-minute timer at the start of bulk fermentation. Reset the 30-minute timer each time you do a set of folds until there's 30 minutes left on the 2-hour timer. When the 2-hour timer goes off, it's time to shape the bread.
- I use this 9x5" USA Pan loaf pan to bake this bread.
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📖 Recipe
Fresh Deli-Style Rye Bread Loaf (with Seeds)
Equipment
- 1 9x5 inch pound loaf pan (1.25 lb pan)
Ingredients
Caraway Seed Tea
- 355 grams hot water (160°F)
- 33 grams caraway seeds
Autolyse
- 300 grams bread flour
- 100 grams King Arthur Baking Organic Rye Flour
- All of the caraway seed tea (from step 1)
Yeast Mixture + Salt
- 25 grams warm water (100°F)
- 13 grams extra virgin olive oil
- 13 grams honey
- 6 grams yeast
- 10 grams diamond crystal kosher salt
Instructions
- Make the caraway tea. Heat water in an electric kettle or on the stove until it reaches a low simmer (160°F). Pour the 355 grams of water over the caraway seeds and let steep for 10 minutes.
- Autolyse. In a large mixing bowl, combine bread flour, rye flour, and all of the caraway seed tea. Mix until a sticky, messy dough forms. Cover and let rest for 10 minutes.Bloom the yeast. In a small bowl, mix together 25 grams warm water, yeast, olive oil, and honey. Mix to combine. Set aside until the dough is done autolysing, at least 5 minutes. The mixture will become quite foamy and bubbly.
- Add salt and mix. Sprinkle the salt over the surface of the dough, followed by the yeast mixture. Use your hand to squish and pinch the dough between your fingers until you no longer feel the grit from the salt and the liquids have incorporated into the dough. It will be quite wet, sticky, and messy. Gather the dough into a loose ball in the bottom of the bowl.
- Bulk ferment. Let the dough rise for a total of 2 hours, with a set of stretch-and-folds every 30 minutes, a total of 3 sets of folds. The first set of folds is counted after the first 30-minute rest.
- Shape. Dust the top of the dough in the bowl with flour, then turn it out onto a lightly floured work surface. Gently deflate the dough with your fingertips, tugging it into a loose square shape. Fold the right third of the dough in across the middle and gently press down along the edge to seal. Fold the left third of the dough in, overlapping just slightly with the first folded flap of dough. Again, press down along the edge to seal. You should now have a narrow vertical rectangle of dough (about 5" wide). Starting from the top, roll the dough toward your body until the seam is tucked neatly underneath. You will have a thick coiled loaf of dough. Cup your hands behind the dough and gently pull it toward your body to tighten it up.
- Final rise. Transfer the dough to a greased 9x5" loaf pan. It will likely already be crowning over the top rim of the pan but will not fill the length. Cover and let the dough rise for 45-60 minutes, until the dough has filled out the length of the pan.
Toward the end of the rise time, preheat the oven to 400°F.
- Score and bake. Immediately before baking, slash the top of the loaf 4-6 times diagonally with a lame or sharp knife. Bake for 40-45 minutes or until an internal temperature of at least 200°F is reached.
- Cool. Let cool in the pan for about 5 minutes, then turn out onto a cooling rack and let cool completely before slicing.
RECIPE NOTES
- If you want the flavor of caraway but don't want the seeds, use a strainer to remove the seeds from the tea when you add it to the flours to autolyse.
- To keep track of your folds, place 3 candies or pretzels or something in a small bowl. Eat one each time you do a set of folds.
- Set a 2 hour timer and a 30 minute timer at the start of bulk fermentation. Reset the 30 minute timer until there's only 30 minutes left on the 2 hour timer. When the 2 hour timer goes off, it's time to shape the bread.
- This soft deli rye sandwich bread is best eaten within the first 4-5 days after baking, though you can store it in an airtight bag or bread bag at room temperature for up to a week. I usually store it in a large resealable plastic bag with as much air pressed out as possible.
- Do not refrigerate bread; the cold temperature will make it go stale even faster.
- You can freeze the whole loaf, defrost it at room temperature, then pop it in a 325°F oven for 20-30 minutes. You can also slice the loaf and place the slices in a plastic bag with as much air pressed out as possible and freeze it that way. Simply break off a slice of frozen sandwich bread, pop it in a toaster oven, and it'll be ready to eat.
Melynda Lewis says
I can't wait to try your rye bread recipe - I'm trying to find THE rye bread recipe for my father in law. Just one question: how much water is for the caraway tea? Is it 255g and the rest of the water goes in at another point, or are we heating more to make sure it's at the correct temperature?
Thanks! Your recipes are amazing!
-m
Rebecca Eisenberg says
Apologies, that was a typo on my part — it should be 355g of water in the caraway seed tea in step 1! I've updated the recipe to correct it. Thanks for letting me know! Enjoy the bread!
Chris Heydemann says
Good morning! I'm going to bake this bread this morning for my family. Can't wait, as deli (Jewish) rye is our favorite bread! (PS The printed version of the recipe still shows 710 grams hot water.) (Also, thank you for using grams; so much more accurate and faster and fewer dishes that "weigh". :D)
Rebecca Eisenberg says
Where are you seeing 710 grams hot water?
Chris Heydemann says
I’m so sorry, that was my mistake, and I had no way to correct it once I’d realized it. I had forgotten that I had doubled the recipe and printed that out.
Embarrassingly yours,
Chris
Lisa Richmond says
Not gonna lie, when I saw how wet the dough was, I almost binned the lot. I couldn’t get any shape to it at all so after the third stretch and fold I just dumped it in the loaf pan and baked it. O. M. G. It’s absolutely amazing. Lovely and soft and very tasty. Will definitely make again.
Pat says
Is it 255g water or 355g for the tea?
Rebecca Eisenberg says
Apologies, that was a typo on my part — it should be 355g of water in the caraway seed tea in step 1! I've updated the recipe to correct it. Thanks for letting me know! Enjoy the bread!
Sondra says
Do I add the other 100 grams of water in the tea list to the autolyse? Step one just has me using 255 with the seeds.
Rebecca Eisenberg says
Apologies, that was a typo on my part — it should be 355g of water in the caraway seed tea in step 1! I've updated the recipe to correct it. Thanks for letting me know! Enjoy the bread!
Kathy Johns says
Thank you so much! I’ve been waiting, somewhat patiently, for you to post this.
Robin says
I just made this for my birthday tomorrow - a birthday rye bread! Of course we tried some tonight after it cooled. It’s DELICIOUS! How do you recommend storing it?
Robin says
Forgot to rate the recipe when I commented earlier.
Susan C says
Sorry meant to give you 5 stars not 4 and I don’t see a way to edit.
Rebecca Eisenberg says
Thanks so much, Susan! I was able to edit your comment to add the 5-star review for you. So glad you enjoyed the bread!
Sus says
Just made this rye bread! It’s good but he loaf cooked in 30 minutes and the top is overly dark. Any suggestions? Is my oven too hot?
Rebecca Eisenberg says
Definitely sounds like your oven is too hot! To prevent the browning you can loosely tent aluminum foil over the pan while it bakes, but I would suggest picking up an oven thermometer if you don't already have one. Most ovens aren't calibrated correctly and can be off by as much as 50°F! If I had to guess, your oven is definitely running hot.
Karen Schnee says
I have been looking for fifty years (no kidding) for a rye bread recipe that is soft and not so heavy. This is it!! I used it to make Reubens tonight. So delicious!! This recipe deserves more than 5 stars. The only adjustment I made was to use fewer caraway seeds — my little bottle of seeds weighed 45g so I used half so I could make another loaf. I can’t wait to have it toasted for breakfast with my guilty pleasure of butter and a little brown sugar (instead of cinnamon-sugar).
Is there a chance you might develop a dark pumpernickel recipe?? Thank you for all your hard work. Your small batch recipes are wonderful for small families.
Rebecca Eisenberg says
I'm so glad to have helped you find the rye bread recipe of your dreams. Butter and brown sugar sounds like a great pairing for this bread — no need to feel guilty about it (i don't believe in food guilt). Pumpernickel is definitely on my list but it'll be a while before I have one ready to share. Stay tuned though!
Wes says
Made this yesterday, I was disappointed that we had dinner out so I didn't get to try it last night. I had to leave in the middle of the day, so I did the last rise in the refrigerator while I was gone for a few hours. It came out so delicious. Sliced perfectly. It did use more caraway seeds than I thought (all I had) but I love the flavor.
Rebecca Eisenberg says
So glad you enjoyed it‚ good call to pop it in the fridge while you were out! Happy baking!
Jamie Henderson says
Can I make this as a boule in a Dutch oven?
Rebecca Eisenberg says
I haven't tried it but I don't see why it wouldn't work!
Helena Voltmer says
If we love dye bread without caraway seeds, could we still do the caraway tea, strain the seeds out and use the water as the recipe suggests?
Rebecca Eisenberg says
Yep! You can absolutely strain the seeds out if you just want the flavor without the seeds.
Parker says
Very delicious, chose this one to take on a camping trip due to the note that it is good for several days. Easy to slice and perfect for the trip. I did find that it deflated quite a bit on the final folds and shaping. Was I just too rough?
Dan Donovan says
First time I made as a loaf, second time I used a dutch oven rather than a loaf pan and made it as a boule. Excellent flavor.
Great recipe, as usual. Thanks Rebecca.
Cheryl Barnes says
Do you have this converted to US metric. I have tried for 30 minutes to convert this and I can’t figure it out.
Rebecca Eisenberg says
US metric isn’t a thing. I do recommend getting a kitchen scale if you want to make this recipe!
Mary says
I am 82 years old and have been making bread for many, many years. I am not very good at it until now. I love rye bread so when I saw this recipe come up on Instagram I knew I had to try it. It is the best loaf of bread I have ever made. The flavor is superb and the bread is so moist inside and crunchy outside.
Thank you so much for sharing this recipe.
Rebecca Eisenberg says
I am so so so glad you enjoyed this recipe and had success with it! Happy baking!!
LeeAnn says
Wow! Absolutely amazing rye bread. We use metric measurements here so it wasn't an issue. I only had 10 grams of caraway seeds but went ahead and made it. I will probably stick with that because it was perfect!!!
LeeAnn
Jay Mueller says
Could you comment on the temperature of the autolyse when adding the yeast mixture? After ten minutes of steeping the tea and ten minutes of resting the autolyse, it seems still quite hot. Should the tea and/or autolyse be cooled before adding the yeast mixture?
Rebecca Eisenberg says
I don’t have a specific temperature for you but it should be warm to the touch, not HOT. If you want to pop the tea in the fridge for 10 minutes to cool it down a bit that’s fine. Letting the tea or autolyse mixture cool a bit longer won’t hurt them at all.
Jay Mueller says
Thanks for the quick reply. The bread was great. Also, your readers might want to know that a pound of good quality caraway seeds online (Amazon?) cost less than two ounces at the grocery store.
DWC says
This is the second bread recipe that I have made in two days from this website and it also did not disappoint, it is delicious! The step by step instructions and pictures are wonderful. I’ve made Jewish deli rye breads before but this one tops the list. It’s light, soft and chewy with a nice outside crisp. Great recipe!
Rebecca Eisenberg says
Oh I'm so glad you enjoyed it!! Happy baking!
DWC says
I love this recipe and have made it several times but as you know if does take some time. Have you tried making a no knead Dutch oven rye bread with any success? I would love one to do when I’m short on time. Thank you!
Rebecca Eisenberg says
I'm so glad you like it! I haven't tried this as a no-knead Dutch oven rye bread, but I bet you could modify this one to make it work. I haven't personally tested it but if you reduce the yeast to 1-2 grams, mix everything together, and let it rise overnight and bake it like a Dutch oven bread it might work. Could be worth trying on your own! If you give it a try let me know how it turns out!
Carol says
First time making it and it definitely won’t be the last time! Easy to follow instructions and a great taste and texture. Thanks for the recipe
Ciara says
I am new to making bread and it was requested by my MIL to make some Rye bread. Another recipe I did came out very dense. I was very, very concerned while making this. I weighed out all my ingredients and had everything ready to go. Once I added in the yeast/water/oil/honey combo to the dough it wasn't just messy, it was it's own swampy eco system. I had to really, really trust the process and *almost* threw the dough out because even after 4 hours it still wasn't holding shape. I eventually added a little flour, let it rise and just went for it.
Not only was it delicious but it ended up having the best crumb I have made to date! It was fluffy and delicious. It didn't rise as high as I would have liked but I think I am slowly learning to not just look but to *feel* what dough should look like. We made delicious corned beef sandwiched and the bread turned out to be a new household favorite!
Question though, I couldn't score it for the life of me but I did notice the crust on top separated from the crumb a little in certain areas. Any tips on preventing that?
Rebecca Eisenberg says
I'm so glad you kept going with this one! Just to confirm — did you measure by weight or did you convert the recipe to cups? Because if you tried to use cups, that's what caused the issue. If you did measure by weight it's very possible if you used a different brand of rye flour, yours happened to be less absorbent than the one I use which is why it was a bit soupy. Otherwise it's possible you live somewhere much more humid than I do and the ambient moisture in the air led to the soupiness. Either way, you found the correct solution — adding more flour will do the trick! And yes, learning how to feel how the dough should behave is absolutely the next step in leveling up your breadmaking skills. It sounds like you're well on your way to doing that! Great job!
Pat L says
We love rye bread but have a difficult time finding a good rye bread at high altitude here in Colorado - commercially made breads are very dry. I would love to try this recipe but am new to bread making. Do you have any tips for using this recipe at 5700 feet altitude?
Rebecca Eisenberg says
I don't live at altitude so it's hard to say! I would check out King Arthur Baking's High-Altitude Baking resource guide for tips! Hope this helps!
Mark K says
I've never tried this "no knead" bread method before. Usually I throw it in my Kitchen Aid. This bread was PERFECT. Great crust, lovely soft texture and it toasts up like a dream. And it's so easy to make I really was amazed. Also, thank you so much for the metric measurements, it's so much easier and more reliable. I'll be making a loaf of this on a regular basis.
Jo Anne says
I’ve been on a Rye bread recipe quest for a while now. Can’t wait to try yours! Autolyse sounds like another trick to add to my collection. Have you ever heard of Tangzhong? Ever try it before?
Rebecca Eisenberg says
I've tried tangzhong before but I tend to think of that as a technique for enriched doughs like milk bread, brioche, etc. I haven't seen it used for a rye bread before. It could be a fun experiment — if you try it let me know how it turns out!
mystandmixergoesto11 says
This bread is amazing! It's got a bouncy crumb and chewy crust just like the rye bread from the bakery. I made it twice in one weekend.
Scott Ringfield says
This is an amazing recipe. I have made this over thirty times already. One of the easiest recipes I’ve mastered.
Rebecca Eisenberg says
I love that SO MUCH! I'm so glad you're enjoying it. Happy baking!
Susan C says
Thanks so much for such a clearly written recipe with such extensive notes. Just made my first loaf, and while it wasn’t a huge success I think I know what went wrong —all on me! My yeast didn’t foam the way you described and yet I proceeded. The flavor is great, but the bread didn’t rise as much as your photos and is much more “dense.” So my guess is it was the yeast. So I will give it another try, I’m going to conquer this! Thanks again, your detailed instructions are giving me the confidence to try again.
Jeff l says
If I make a double batch at what point do I need to divide it?
Thanks
Rebecca Eisenberg says
Divide it after the first rise, before you shape it! Enjoy!
Karen Fox says
Very good rye bread! Chewy and moist inside with a crisp-at-first thin crust. Makes wildly delicious toast. Thank you!
Matt says
Great recipe. I made a boule because I lacked a large loaf pan (that’s how much of an amateur I am, so if I can make this, so can you). I had questions so I wrote to Rebecca and she responded so quickly! I bought a loaf pan and will make this again soon. Thanks Rebecca!
Jerry says
Quick question for you? The total bulk rise is 2 hours with the 3 folds starting after a half hour of rest. With that timing would you do the last fold and shape at the same time at 2 hours? Or is their a half hour between again? I’m excited to try the recipe!
Thank you,
Rebecca Eisenberg says
Great question! You do the shaping at the end of the two hours, which is 30 minutes after the third and final set of folds! Hope this helps. Happy baking!
Trish says
This is a great recipe and came out soo good!
I was wondering - could I put this in the fridge overnight and bake in the AM?
Ty!
Rebecca Eisenberg says
I’m so glad you liked it! I think that would work but to decrease the chance of overproofing I would let the caraway seed tea fully cool before using it in the dough and reduce the amount of yeast by half! Good luck!
Katay says
After looking at many recipes to use up my rye flour I came upon this one. This recipe stood out because I liked the idea of making a tea with the caraway seeds. Well, the bread came out delicious! I am surprised how tasty it is. I followed the directions closely. Since I did not have any honey I did use molasses in its place. The texture is really nice. Thank you for a wonderful recipe. Looking forward to others.
Rose Petersen says
This is an absolutely fascinating and fun bread to make. I have never in my life weighed water! No one I know has weighed water. We are North Americans (Canada) what fun. It was truly sticky. But I followed directions exactly (even weighing water and all the other ingredients! And I watched the video several times for the technique of the folds. My goodness is it a delicious bread! I would make no changes, perfect for anyone who loves caraway rye. I think the steeped seeds is the real trick of making it so fantastic, thank you .