If you’ve ever craved deli-style rye bread but didn’t want to brave the lines (or the price tag), this one’s for you.
I still remember the first time I made this—it filled my kitchen with that warm, nutty scent of caraway and felt like I’d hacked my favorite sandwich shop.
Now it’s a weekly staple in our home. This bread machine recipe lets you control the flavor, texture, and even the salt on top.
And the best part? You just toss it in the machine and walk away.
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Why Caraway Rye Bread Belongs in Your Weekly Rotation
There’s something deeply comforting about a loaf of fresh rye. And when you can make it in a bread machine? Total win.
- Minimal effort, maximum flavor – With no kneading or rising to babysit, you’ll get artisan-style bread with zero stress.
- Bold caraway flavor – You can dial it up or down depending on your mood.
- Versatile for meals – From breakfast toast to hearty sandwiches, it’s a bread that gets you.
- Perfect for meal prep – Make it on Sunday, slice it up, and enjoy all week long.
Perfect Pairings for Caraway Rye Bread
This isn’t just any loaf—it’s a base for mouthwatering meals. A few serving suggestions that bring out its best:
- Reuben sandwich with corned beef, Swiss cheese, sauerkraut, and Thousand Island.
- Open-faced with cream cheese, smoked salmon, cucumber slices, and chives.
- Sidekick for rich beef goulash or tomato-based stews.
- Toasted with a swipe of mustard and leftover roast meat.
- Morning starter with butter and flaky sea salt (trust me on this).
Caraway’s earthy, slightly citrusy bite makes this bread the unexpected star of your table.
Customization Tips for Every Taste & Diet
The beauty of using a bread machine recipe like this? You can tweak it endlessly. Whether you’re cooking for picky eaters or trying to match dietary needs, here’s how to make it work for you:
- Vegan swaps: Use vegan butter or olive oil.
- Lower sugar: Reduce the brown sugar by half or try a sugar substitute.
- Extra seeds: Add sunflower or pumpkin seeds for crunch and extra fiber.
- Gluten-conscious: While not gluten-free, using part spelt flour can ease digestion for some.
- Bold topping: Sprinkle flaky sea salt or everything bagel seasoning before the final rise.
It’s one of those rare recipes where a little experimentation actually makes it better.
Storage, Freezing & Meal Prep Ideas
This loaf is a prepper’s dream. It stays soft for days and freezes like a champ.
- Room temp: Store in a bread box or paper bag for 3–4 days.
- Fridge: Not ideal—it can dry out—but works in a pinch if tightly wrapped.
- Freezer: Slice first, then freeze in batches with parchment between each slice.
- Reheat: Toast directly from frozen or give it a quick warm-up in the oven.
Pro tip: Keep a few slices in the freezer just for emergency sandwich cravings.
Why This Is the Best Bread Machine Recipe to Start With
Whether you’re a bread machine beginner or someone dusting off the cobwebs, this is the recipe to start with. No tricky techniques, no weird ingredients—just good old-fashioned flavor done right.
- It uses common pantry items.
- The dough is forgiving—even if you forget to check it mid-cycle.
- It works with both whole grain and white program settings.
- The aroma alone makes it worth it.
I’ve tested a lot of bread machine recipes, and this one always comes out looking (and tasting) bakery-worthy.
Caraway Rye Bread Machine Recipe
Equipment
- Bread machine with Basic/White program
- 1½- to 2-pound loaf capacity pan
Ingredients
For 1½-pound loaf:
- 1 cup water
- 2 tbsp butter, softened and cut into pieces
- 2 cups bread flour
- 1 cup rye flour
- 2 tbsp packed brown sugar
- 2 tsp caraway seed
- ¾ tsp kosher salt
- 1 tsp yeast
For 2-pound loaf:
- 1⅓ cups water
- 3 tbsp butter, softened and cut into pieces
- 2¾ cups bread flour
- 1¼ cups rye flour
- 3 tbsp packed brown sugar
- 1 tbsp caraway seed
- 1 tsp kosher salt
- 1¼ tsp yeast
Instructions
- Add the ingredients to the bread machine’s baking pan in the exact order listed, starting with water and ending with yeast.
- Select the “Whole Grain” setting if your machine includes it. If not, use the “Basic/White” setting.
- Choose the appropriate setting for loaf size (1½ lb or 2 lb) based on your chosen measurements.
- Press Start and allow the machine to complete the full baking cycle.
- When the loaf is done, remove it from the bread pan and place it on a wire rack. Let it cool for at least 30 minutes before slicing.
Notes
- For a decorative touch and added flavor, sprinkle coarse sea salt on top after the final rise.
- Caraway seeds can be increased or reduced based on preference.
- Bread flour gives the loaf structure while rye flour adds earthiness and chew.
- This bread is excellent for sandwiches like Reubens, or toasted with cream cheese and smoked salmon.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.