Caraway Onion Bran Loaf Recipes

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CARAWAY BREAD



Caraway Bread image

A rustic round loaf of caraway bread is delicious eaten warm from the oven, as a base for sandwiches, alongside soup, or as toast. If you want to experiment, add sliced chives or sunflower seeds, or substitute other herbs for the caraway, such as dried rosemary or thyme. -Frances Conklin, Cottonwood, Idaho

Provided by Taste of Home

Time 40m

Yield 1 loaf (8 wedges)

Number Of Ingredients 8

1 package (1/4 ounce) active dry yeast
1-1/3 cups warm water (110° to 115°)
2 to 3 teaspoons caraway seeds
1 teaspoon salt
1 teaspoon honey
3/4 cup whole wheat flour
2-1/2 to 3 cups all-purpose flour
2 teaspoons cornmeal

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine caraway seeds, salt, honey, yeast mixture, whole wheat flour and 1-1/2 cups all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Grease a 15x10x1-in. baking pan; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf; place on prepared pan. Cover with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425°., Using a sharp knife, cut a large "X" in top of loaf. Bake on a lower oven rack 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 3g fiber), Protein 6g protein.

DUTCH OVEN CARAWAY RYE BREAD



Dutch Oven Caraway Rye Bread image

No-fail and easy to make, no kneading, no double-rise. Caraway rye bread the way you like it! Perfect every time.

Provided by chalkie

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 19h5m

Yield 12

Number Of Ingredients 9

2 cups light rye flour (such as Bob's Red Mill®)
2 cups bread flour
¼ cup buttermilk
2 tablespoons caraway seeds
1 ½ tablespoons vital wheat gluten
2 teaspoons flaked kosher salt, crushed
1 ¾ cups warm water
2 teaspoons white sugar
⅜ teaspoon active dry yeast

Steps:

  • Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl.
  • Combine water, sugar, and yeast in a bowl until yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover bowl with plastic wrap and let sit for 18 hours.
  • Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.
  • Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C).
  • Carefully place dough in the Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to the oven rack and bake for 5 minutes more.

Nutrition Facts : Calories 145.4 calories, Carbohydrate 29.6 g, Cholesterol 0.2 mg, Fat 0.8 g, Fiber 3.4 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 327.6 mg, Sugar 1.2 g

SODA BREAD WITH CARAMELIZED ONION AND CARAWAY



Soda Bread With Caramelized Onion and Caraway image

Copied from Bon Appetit October 2005. This recipe is courtesy of The Buttery restaurant in Glasgow, Scotland. I posted it here for safekeeping.

Provided by COOKGIRl

Categories     Quick Breads

Time 55m

Yield 1 round loaf

Number Of Ingredients 12

2 tablespoons olive oil
2 medium onions, cut in half and sliced thinly
1 garlic clove, finely minced
1 bay leaf
3 1/4 cups unbleached white flour
1 tablespoon sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
3/4 teaspoon salt
2 tablespoons caraway seeds, lightly crushed
3/4 cup buttermilk
1/2 cup plain yogurt (full fat, NOT non-fat)

Steps:

  • Preheat oven to 350 degrees.
  • In a large non-stick skillet over medium heat saute the onions, garlic and bay leaf for about 25 minutes. The onions will turn a deep golden color.
  • Cool the onion mixture slightly, discard the bay leaf, and puree the onions in a blender.
  • Position an oven rack in the center of the oven. Line a baking sheet or cookie sheet with parchment paper.
  • Sift the flour, sugar, baking soda, cream of tartar and salt into a large mixing bowl. Stir in the caraway seeds.
  • Make a well in the center of the flour mixture. Whisk the buttermilk and yogurt in a small bowl. Add the buttermilk, yogurt and onions to the flour. Stir together only until mixed. DO NOT overstir.
  • Turn dough out on a lightly floured board and knead until dough is smooth, about 2 minutes.
  • Shape the dough into a 6-inch diameter by 2 1/2-inch-high round.
  • Place dough on the baking sheet. If desired, using a sharp knife, cut a deep cross design in the top center of dough.
  • Dust the top of the dough with a light dusting of flour.
  • Bake the bread for approximately 55 minutes or until light brown and crusty on the outside. The loaf is baked thoroughly when you hear a "hollow" sound when tapped on top of the loaf.
  • Transfer to wire rack to cool.

Nutrition Facts : Calories 2067.7, Fat 38.7, SaturatedFat 8.1, Cholesterol 23.3, Sodium 3901.6, Carbohydrate 369.9, Fiber 19.2, Sugar 37.7, Protein 57.2

ONION CARAWAY BEER BREAD



Onion Caraway Beer Bread image

This is a recipe I invented this morning that came out so amazingly delicious that I had to share it! It is so moist & flavorful you don't even need add butter/margarine.

Provided by frdm7211

Categories     Quick Breads

Time 1h10m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 6

3 cups self rising flour
1/4 cup brown sugar
12 ounces beer
1/4 cup French onion dip
1 tablespoon caraway seed
1 tablespoon butter

Steps:

  • Preheat oven to 350°. Mix Flour, Beer, Brown Sugar, French Onion Dip & Caraway seeds to make batter. Spray large loaf pan with non-stick spray (i.e. Pam) then pour batter into pan. Bake at 350° for 45 minutes Brush loaf with melted butter and bake for an additional 10-15 minutes.

BRAN BREAD



Bran Bread image

Number Of Ingredients 8

9 cups unsifted flour
2 cups All-Bran® Original
1/4 cup sugar
4 teaspoons salt
3 packages dry yeast
1/2 cup butter or margarine, softened
3 cups very warm water (120 to 130°F)
1/4 cup dark molasses

Steps:

  • 1. In large electric mixer bowl, thoroughly combine 2 cups of the flour, KELLOGG'S ALL-BRAN cereal, sugar, salt and dry yeast. Add margarine.2. Gradually add water and molasses to cereal mixture and beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make stiff dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Cover. Let rest on board 15 minutes.3. Divide dough in half. Roll each half into 12 x 9-inch rectangle. Shape into loaves. Place in two9 x 5 x 3-inch loaf pans coated with cooking spray. Cover. Let rise in warm place, until doubled in bulk, about 1 hour 15 minutes.4. Bake at 350°F for 40 minutes or until done. Remove from pans. Cool on wire racks.

Nutrition Facts : Nutritional Facts Serves

CARAWAY ONION BRAN LOAF



Caraway Onion Bran Loaf image

Number Of Ingredients 10

1/4 cup margarine or butter
1/2 cup finely chopped onion
1 cup All-Bran® Original
1 cup skim milk plus 1 tablespoon lemon juice
1 egg, slightly beaten
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons caraway seeds

Steps:

  • 1. Melt margarine in medium saucepan. Add onion and cook over low heat until tender, stirring frequently. Remove from heat. Stir KELLOGG'S ALL-BRAN cereal and milk with lemon juice into onions mixture. Let stand 2 minutes or until cereal softens. Add egg. Beat well.2. In large mixing bowl, stir together flour, baking powder, soda, salt and caraway seeds. Add cereal mixture, stirring only until combined. Spread in 9 x 5 x 3-inch loaf pan coated with cooking spray.3. Bake at 350°F about 30 minutes or until wooden pick inserted near comes out clean. Cool 10 minutes in pan. Remove from pan and cool completely.

Nutrition Facts : Nutritional Facts Serves

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