German Rye Bread With Caraway Seeds Recipes
When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours - lots of them with seeds, onions, cheese and grains. This has to be my all time favourite however - a light and slightly chewy sourdough rye bread with caraway seeds - the very essence of traditional German flavours! This bread has been adapted for the Bread Machine/Maker, and works EXTREMELY well when made this way. However, you can of course make it by hand in the more traditonal manner, as I like to do when I have lots of "bread making time"! This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles. The "sponge" sourdough starter needs to ferment only overnight, making this a light style sourdough bread. This bread also keeps very well for up to 4 to 5 days.
Recipe From food.com
Provided by French Tart
Categories Sourdough Breads
Time 15h
Yield 14 Slices - Medium Loaf
Number Of Ingredients 11
Enjoy the rich dark taste of rye bread with this recipe for a traditional German loaf. Time does not include resting / rising.
Recipe From food.com
Provided by English_Rose
Categories Breads
Time 50m
Yield 1 loaf
Number Of Ingredients 7
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4.8/5 (5)
Estimated Reading Time 2 mins
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Total Time 1 hr
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GERMAN COUNTRY STYLE SOURDOUGH RYE BREAD WITH CARAWAY SEEDS …
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