The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Caraway seeds, no rye?

treebearding's picture
treebearding

Caraway seeds, no rye?

I'm in search of a simple (not too many steps) bread recipe that includes caraway seeds. My husband loves the smell and taste of them, but I don't have rye flour on hand. Do you have any tried and true recipes that include caraway seeds that are either white wheat or whole wheat?

Abe's picture
Abe

Nowadays many bakeries have forgotten about rye and think just adding caraway seeds to an ordinary loaf constitutes a rye bread. Find any nice bread flour/whole wheat recipe and add in the seeds.

treebearding's picture
treebearding

Do you know about how much to put into a two loaf recipe? Maybe a couple tablespoons? Or would that be too much?

Abe's picture
Abe

Basically, however much you'd like. According to taste. As long as it isn't so much it compromises the dough but I'd think you wouldn't want that much anyway. You'd know when adding them.

1-2 tablespoons for a loaf of bread that's around 900g sounds just fine.

treebearding's picture
treebearding

Thank you so much!

dabrownman's picture
dabrownman

beer drinking bread apprentice like Lucy

But I prefer 4% caraway, and 1% each, fennel, anise and coriander which is more forgiving.  I have it on strong advice that you can actually buy bread spice as premixed thing in Germany and Austria.  I would make a pile of bread spice but start Hubby out on 5% and see how much he is like a real beer drinking German though

treebearding's picture
treebearding

Thank you!

Mini Oven's picture
Mini Oven

is a white wheat water/scalded milk bread and a small chunk of butter.  Caraway seeds... one shot glass to 500g flour.  2% each sugar, salt, and instant yeast (can vary according to taste and temp.) 

Tips: Caraway are tough little pointy seeds so I take the seeds, put in a small Pyrex glass dish, cover with water and nuke them in the microwave until they start to boil.  Then let them cool down and swell a little bit.  Drain. Hack with a large knife to make smaller bits or use a hammer and just smash them up in a few seconds.   You can hammer dry in a rush but cracking them will give you more flavour for your money.  Shield a hand around them or they will be flying everywhere.  :)  Even better if you lightly toast the seeds first in a dry pan before using.

Egg wash the finished shaped rolls and sprinkle lightly with raw caraway seeds.  

http://www.thefreshloaf.com/node/25232/search-salzstangerl-and-nice-surprise#comment-186457

tip:  If you use caraway often, toast, cool and fill a pepper grinder with caraway seeds.  Adjust size of grind and label if the kitchen is outside Austria.  Otherwise everyone will think it's a pepper grinder.  Here they look twice.  :)

treebearding's picture
treebearding

Thank you for tip on the caraway seeds! That should make things so much easier. :)

herbsdimples's picture
herbsdimples

Hello treebearding!  While the recipe does call for about 233g of rye flour, it also used 354g of all-purpose.  I realize it's not exactly what you're looking for, but wanted to comment because it wasn't difficult to make.   I've baked quite a few loaves of bread now, but still consider myself very much a novice, and this came out beautifully - one of the best I've ever made.  I just about did cartwheels after slicing, looking at, and taking that first bite!  Caraway isn't a flavour I've ever particularly liked, except in rye bread, and this one had just the right amount for me (1T).  Subtle, but enough to know that you're eating rye bread.  Cheers and I hope you find a recipe you'll enjoy!

treebearding's picture
treebearding

Thank you!