Homemade Rye Bread With Caraway Seeds

Around the same time I made the second lemon blueberry cake, I made rye bread. I love the way rye tastes with caraway seeds so I put quite a lot in. Initially, I was going to make it in a dutch oven but husband knew a little bit about how to make bread (he once worked in the bakery in a grocery store) so we used his knowledge to bake this bread. It’s something I’m sure anyone who’s baked bread knows, and that’s to let the bread rise in a warmed oven for about an hour or so if possible before baking.

I used Bob’s Red Mill Dark Rye Flour. The bag it came in had the recipe on the back so I decided to try that recipe instead of the one I found on Youtube. However, I didn’t have molasses or wheat gluten so I left those out. I also didn’t have bread flour so I used all-purpose flour.