caraway

Molasses and a tiny bit of cocoa powder give this bread its rich, dark color. This moist, dense-grained bread, with the texture of the popular imported pumpernickel you can buy in the gourmet food section of some stores, is perfect for slicing thinly and using as a base for canapes (chopped liver and onions or pickled herring come to mind). Spread with sweet butter, it's also a tasty accompaniment to cheese and fruit, and makes a superior sandwich. Just remember to slice it thinly; it's heavy, and a little goes a long way. Once you try this homemade pumpernickel, you'll never have to buy it at the supermarket again!

Classic Pumpernickel Bread

(340 grams) water

(71 grams) cornmeal

(85 grams) molasses

butter

salt

sugar

caraway seeds

cocoa

yeast

(319 grams) King Arthur pumpernickel flour

(113 grams) King Arthur Premium 100% Whole Wheat Flour

(170 grams) cooked mashed potatoes

Rosemary And Toasted-Caraway Shortbread Recipe | Epicurious.Com

(2 sticks) chilled unsalted butter, cut into 1/2" pieces

kosher salt

all-purpose flour

finely chopped fresh rosemary, plus whole leaves

egg,

Coarse sanding sugar (for sprinkling)

These pretzel bites are crunchy on the outside and soft and chewy on the inside, and they don't require lye. We also have a recipe for a spicy cheese dip to serve on the side.

Pretzel Bites

unsalted butter,

¼-ounce package active dry yeast (about 2¼ teaspoons)

dark brown sugar

(or more) unbleached bread flour

pilsner-style beer

baking soda

Vegetable oil (for greasing)

Coarse kosher salt,

Spicy Cheddar Cheese Spread and/or mustard (for serving)

These pretzel nubbins are crunchy on the outside and soft and chewy on the inside. Instead of using lye, which can be hard to find and work with, we achieved the deep mahogany color by boiling them in a baking soda bath. Make sure you serve them with our Spicy Cheddar Cheese Spread; we also love this German mustard in a tube.

Bon Appétit

Grease a very large bowl with butter. Pour 1½ cups warm water (100°–115°) into the bowl of a stand mixer. Sprinkle yeast over. Add brown sugar and stir to dissolve. Let sit until foamy, 5–7 minutes.

Stir in bread flour, beer, kosher salt, and remaining 2 Tbsp. butter with a wooden spoon or spatula until a shaggy dough forms. Mix with dough hook on medium-low speed until dough forms into a smooth ball, about 2 minutes. (You might need to help dough form into a ball by scraping up some flour from bottom of bowl with your hands.) Dough should be firm and might be a little tacky, but not sticky. If dough is still sticky, add flour 1 Tbsp. at a time, mixing until smooth. If dough is too dry, add warm water 1 tsp. at a time. Continue to mix on medium-low speed until dough is smooth and elastic, 5–7 minutes. (Alternatively, mix dough ingredients in a large bowl, then turn out onto a clean work surface and knead by hand, about 10 minutes.)

Transfer dough to prepared bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1½ hours.

Place racks in upper and lower thirds of oven; preheat to 500°. Turn out dough onto a clean work surface and punch down to deflate. Divide into 8 equal pieces (if you have a kitchen scale, weigh the dough before cutting, then divide by weight; otherwise, eyeball it). Working with 1 piece at a time and keeping remaining dough covered with a damp kitchen towel, shape dough into a rope about 12" long and ¾" in diameter, applying light pressure with your palms and working from center of dough out to the ends. If you need more friction, lightly spray work surface with water.

Cut rope into 8 pieces about 1½" long. Arrange on 2 rimmed baking sheets, spacing ½" apart. Repeat with remaining pieces of dough. Cover with plastic wrap and let rise at room temperature until increased in size by about half, 20–30 minutes.

While dough pieces are going through second rise, bring 8 cups water to a boil in a large pot. Carefully add baking soda, which will bubble violently.

Using a large spider and working in 2 batches, gently dip dough pieces into boiling solution. Cook, turning, until pieces are fully coated, about 20 seconds. Using spider, remove from liquid and drain on paper towels. Divide between 2 lightly oiled rimmed baking sheets, spacing at least 1" apart.

Beat egg with 1 Tbsp. water in a small bowl, then brush dough pieces with egg wash. Sprinkle with toppings. Bake pretzels, rotating sheets from front to back and top to bottom halfway through, until deep brown in color, 8–12 minutes. Let cool slightly.

Serve pretzel bites with cheese dip and/or mustard alongside.

Do Ahead: Pretzel dough before rises can be made 1 day ahead. Wrap in plastic and chill. Let come to room temperature, then let rise in a warm place until doubled in volume, 3–4 hours.

This easy-to-slice rye bread (no crumbling!) is perfect for sandwiches: pastrami, corned beef, a Reuben, or just plain grilled Swiss. It also makes tasty toast, a nice accompaniment to scrambled eggs. Its secret ingredient is dill pickle juice, which gives the bread delightful tang and contributes to its moist texture.

Sandwich Rye Bread

instant yeast or active dry yeast

(50 grams) vegetable oil

(170 grams) dill pickle juice

(9 grams) salt

dill seeds

yellow mustard seeds Dijon mustard

(46 grams) instant mashed potato flakes flour

(298 grams) King Arthur Unbleached Bread Flour

(138 grams) pumpernickel flour

The following recipe marks King Arthur's very first venture onto the Internet — we obtained it from a Russian student at Moscow State University, via the web, back in late 1995. Since then, we've learned its inspiration came from a wonderful book on Russian cooking, "Please to the Table: the Russian Cookbook", by Anya Von Bremzen.

Russian Rye Bread: Rizhsky Khleb

(283 grams) lukewarm water (105°F to 115°F)

(43 grams) barley malt syrup or dark honey

instant yeast

(156 grams) medium rye flour or pumpernickel flour

(12 grams) salt

(11 grams) caraway seeds

unsalted butter

(361 grams) King Arthur Unbleached All-Purpose Flour

Here's the bread you know and love if you grew up enjoying deli-style sandwiches on rye. The familiar caraway and onion flavors shine through in this loaf made with our medium rye flour, highlighting the flour's tangy flavor notes. If they're not the reason you've come to appreciate rye bread, the caraway and onion can easily be omitted. Either way, this is one loaf to keep in your repertoire for homemade sandwiches piled high with whatever fillings your heart desires.

Classic Rye Sandwich Bread

(159 grams) medium rye flour

(210 grams) King Arthur Unbleached Bread Flour

(6 grams) salt

onions

(227 grams) water lukewarm (105°F to 115°F)

(22 grams) molasses

This seeded light-colored, soft rye bread is delicious for deli sandwiches — corned beef on rye, anyone?

Caraway Rye Bread

(227 grams) lukewarm water

(106 grams) white rye medium rye or pumpernickel flour

(14 grams) sugar

(113 grams) sour cream

(25 grams) vital wheat gluten

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

Cumin-Chile Lamb Kebabs with Garlic Yogurt

garlic clove, grated

lemon zest

lemon juice

plain Greek yogurt

Kosher salt, freshly ground pepper

cumin seeds

Sichuan peppercorns black peppercorns

red pepper flakes

Vegetable oil (for grill)

lamb shoulder,

Kosher salt, freshly cracked pepper

lemon zest (for serving)

Stir garlic, lemon zest, and lemon juice into yogurt in a small bowl to combine; season with salt and pepper.

Do Ahead: Yogurt can be made 3 days ahead. Cover and chill.

Coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes, and sugar in spice mill or with mortar and pestle until only a few whole spices remain.

Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread lamb onto 6–8 skewers, leaving a small gap between each piece of meat. Season with salt, then sprinkle generously with spice blend, pressing it onto the meat with your hands to help it adhere if needed.

Grill lamb over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until lamb is cooked to desired doneness, about 4 minutes longer for medium-rare.

Top garlic yogurt with cracked black pepper and a little lemon zest. Serve alongside lamb.

Do Ahead: Spice blend can be made 1 month ahead. Store airtight at room temperature.

This hearty rye loaf is flavorful sliced, toasted, and smeared with a generous quantity of melting butter. It also makes a dynamite Reuben panini.

Rye Hearth Bread

(361 grams) King Arthur Unbleached Bread Flour

(186 grams) medium rye flour

(46 grams) potato flour

Deli Rye Flavor optional*

vital wheat gluten optional*

caraway seeds optional

(14 grams) salt

(25 grams) sugar

(35 grams) vegetable oil

(397 grams) water lukewarm

Topping

This Carrot and Caraway Puree on Rosemary Sea Salt Crackers is one of my favourite vegan canapes. All very easy with a brilliant crunch to the crackers which have the classic rosemary and sea salt combination, topped with carrot which is brightly coloured and flavoured with the much underrated caraway seed.&nbsp;

Vegan Canape of Carrot and Caraway Puree on Rosemary Sea Salt Crackers

flour

tsp coarse sea salt

tsp brown sugar / coconut palm sugar (optional)

rosemary

olive oil

water

shallots, chopped

tsp sea salt

garlic cloves, chopped

tsp caraway seeds

800 g carrots, chopped

vegetable stock

tsp chili flakes (optional)

dill (for garnish)

Pre-heat oven to 220 C.

In a bowl, put the flour, sugar, salt and rosemary. Mix well.

Then add water and oil. Mix well.

Take a piece of baking parchment which is just a bit bigger than the baking tray and lightly dust it with flour.&nbsp;

Turn the dough out onto the baking parchment and roll it until it is 3mm thick. If the dough is sticky, dust with more flour. You can trim the edges if you want - these will cook quicker as they are a bit thinner.&nbsp;

Using a pizza cutter or a blunt knife, cut the dough into small squares (or size of choice). Brush the squares with some water and sprinkle with more sea salt on. Then prick each square a few times with a fork.

Place the dough (still on the parchment) on to a baking tray and put in oven.&nbsp;

Bake for around 15 minutes. The crackers should be golden once ready. They may need another 5 minutes longer.&nbsp;

Rosemary and Sea Salt Crackers

Heat the oil in a pot with a medium heat. Then add the shallot and sea salt. Cook for around 5 minutes or until the shallot is soft.&nbsp;

Stir in the garlic and caraway seeds, cooking for another minute.

Add the carrots, veg stock and chili flakes. Bring to the boil and simmer with a lid on for 15-20 minutes until carrot is soft.&nbsp;

Drain the carrots and reserve the liquid.&nbsp;

Blitz the carrots to a smooth puree. Then add a bit of the reserved liquid 1 tablespoon at a time until you have the desired consistency for the dip. Dip can be kept in the fridge until ready to serve.

Carrot and Caraway Puree

Spoon dip on to crackers, and top with herbs to garnish.&nbsp;

To assemble the canape

If there's anything better than a beautifully cooked steak, we don't want to know about it.

Recipe by chef Paul Baker of the Botanic Gardens Restaurant.

Grilled Mayura Station wagyu

1kg flank steak

(80 milliliters) extra virgin olive oil

garlic clove, thinly sliced

thyme

tsp each cumin and caraway seeds

tbs honey

(280 grams) thick Greek-style yoghurt

lemon

tbs sumac

telegraph cucumber, thinly sliced

fennel seeds

mint, leaves picked

tbs extra virgin olive oil

The (beef) cheek of the Irish sets off our butcher’s aversion to colcannon. Thankfully, Colin Fassnidge has the perfect comeback to put Anthony Puharich in his place.

Slow-cooked beef cheeks with beetroot and hummus

beef cheeks,

onion, finely chopped

celery stalks, trimmed, thinly sliced

garlic cloves, thinly sliced

(20 grams) ginger, finely chopped

red chillies, halved lengthways

bay leaves

tbs each coriander, cumin and caraway seeds

star anise

cinnamon quill

(80 milliliters) red wine

2L (8 cups) beef stock

baby

unsalted butter, chopped

Baby mint, baby red kale leaves

chickpeas

garlic

tsp cumin

red chillies

(60 milliliters) extra virgin olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

Learn to make a this sauerkraut soup with Slovankian roots from the people behind Bar Tartine in San Francisco.

Top 29 caraway recipes from across the web

The most viewed caraway recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 29 caraway recipes from across the web

The most viewed caraway recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Pumpernickel Bread

Rosemary And Toasted-Caraway Shortb...

Pretzel Bites

Sandwich Rye Bread

Russian Rye Bread: Rizhsky Khleb

Classic Rye Sandwich Bread

Caraway Rye Bread

Cumin-Chile Lamb Kebabs with Garlic...

Rye Hearth Bread

Vegan Canape of Carrot and Caraway ...

Grilled Mayura Station wagyu

Slow-cooked beef cheeks with beetro...

Sauerkraut Soup

Harissa

Gluten Free Rye Bread

Butter chicken recipe: the easy way...

Golden Spiced Pullman Loaf

Everything Bagel Cottage Cheese Pow...

Sourdough Rye Bread

Reuben Melt

Multi-Seed Hamburger Buns

Vort Limpa (Swedish Rye Bread)

Irish Soda Bread Muffins

Jeffrey Hamelman's Black Bread

Marble Rye

Light Deli Rye Bread

Double Light Rye Bread

Harissa Chickpea Bowl with Potatoes...

Harissa Coconut Lentils with Kale &...

The most viewed caraway recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine