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European Caraway Rye Bread with Bread Booster

European Caraway Rye Bread with Bread Booster




1 loaf


50 minutes


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Sponge (Dough Starter)

  • ¾ cup bread flour
  • ¾ cup dark rye flour
  • 1 (divided) envelope Fleischmann's® Quick Rise Yeast
  • 1-½ tablespoons sugar
  • ½ tablespoon cooking molasses
  • 1-¼ cups warm water (110°F)
  • ¼ cup sour pickle juice


  • 5-1/2 teaspoons Fleischmann's® Bread Booster™
  • 2 cups bread flour
  • ¼ cup Dark rye flour
  • 1-1/2 + remaining envelope teaspoons Fleischmann's® Quick Rise Yeast
  • 1 tablespoon ground caraway seeds
  • 1-½ teaspoons salt
  • 1 tablespoon Mazola® Canola Oil
  • ½ cup ice cubes
  • Cornmeal for sprinkling baking sheet


  • Baking sheet



  1. To make the Sponge: Stir together ¾ cup bread flour, ¾ cup dark rye flour and ½ teaspoon (from the envelope) instant yeast, sugar, molasses, warm water and pickle juice in a medium bowl. Stir until thoroughly blended. This dough will be like thick cake batter. Set aside.
  2. In a large bowl, mix together bread booster, remaining bread flour and rye flour, the rest of the yeast envelope, ground caraway and salt. Sprinkle evenly over top of the sponge mix, covering it completely, do not stir in. Cover bowl with plastic wrap and let sit 1-4 hours or overnight, and up to 24 hours at room temperature to ferment. The sponge will become frothy, bubbles will start to crack through the flour.
  3. When ready, stir to combine the flour and sponge, add in the oil, mixing well either by hand with a wooden spoon or transfer to a stand mixer with a dough hook. Mix on low speed at first, then increase speed to medium-low and knead for 6-8 minutes with dough hook attachment. If the dough is sticky, knead on a lightly floured surface with a tablespoon of bread flour at a time or until smooth and elastic. Place dough in a lightly greased bowl and cover and let rest until doubled in size, about 20-30 minutes.
  4. Turn the dough out onto a lightly floured surface, gently press to deflate dough. If the dough is too sticky, dust the surface lightly with bread flour and use a dough scraper to pick up and fold over dough several times then retry shaping. Knead the dough several times before flattening out to a 8 x 12” rectangle, roll dough up jelly-roll style from long edge, pinch seam to seal and place seam side down on a parchment lined baking sheet sprinkled with corn meal, cover with a large lid (like a roasting pan lid) or oiled plastic wrap. Let rise until doubled in size, about 20 minutes.
  5. Preheat the oven to 450°F, place a cast iron or oven-proof pan on the bottom rack of the oven. When it's time to bake, toss ½ cup ice cubes into the pan to create steam in the oven. If desired before baking, lightly brush loaf with water and sprinkle with caraway seeds. Score loaf with 4 slashes ½“ deep using a sharp knife or blade. Bake for 15 minutes, then lower oven temperature to 400°F and continue to bake 35 minutes more, or until an internal temperature of 190°F is reached. Remove from oven; cool completely on a wire rack before slicing.


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