Caraway-Rye Batter Bread

Caraway-Rye Batter Bread
Photo: Marty Baldwin
Prep Time:
20 mins
Rise Time:
50 mins
Cool Time:
2 hrs
Bake Time:
25 mins
Total Time:
3 hrs 35 mins
1 loaf


  • 1 ½ cup all-purpose flour

  • 1 tablespoon sugar

  • 1 package active dry yeast

  • 2 teaspoon caraway seeds

  • 1 teaspoon salt

  • ½ teaspoon dried dill

  • ¾ cup warm water (120°F to 130°F)

  • 1 egg, lightly beaten

  • 1 tablespoon butter, melted

  • ¾ cup rye flour

  • Water (optional)

  • Caraway seeds (optional)


  1. Grease a 1-quart casserole or an 8x 1 1/2-inch round baking pan; set aside. In a large bowl stir together 1 cup of the all-purpose flour, the sugar, yeast, the 2 teaspoons caraway seeds, the salt, and dill. Add the the 3/4 cup warm water, the egg, and butter.

  2. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the rye flour and the remaining all-purpose flour (batter will be stiff).

  3. Spoon batter into the prepared casserole, spreading to edge. Cover and let rise in a warm place until double in size (50 to 60 minutes). If desired, lightly brush top of loaf with additional water and sprinkle with additional caraway seeds.

  4. Preheat oven to 375°F. Bake about 25 minutes or until bread is golden brown and sounds hollow when lightly tapped. Immediately remove bread from pan. Cool on a wire rack.

Nutrition Facts (per serving)

121 Calories
2g Fat
22g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 121
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 24mg 8%
Sodium 249mg 11%
Total Carbohydrate 22g 8%
Protein 4g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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