Martha Stewart’s Rye Bread with Caraway Seeds Is as Simple to Make as It Is Delicious to Eat

I’ve always been a fan of a fresh baked loaf or a buttered roll, but for years, I was unaware that certain types of bread were packed with high amounts of nutrients. Out of the ones I discovered, I found there to be a clear winner above them all: rye bread. The dark color and earthy taste has always been my draw to it, and now — thanks to Martha Stewart and her recipe for Rye Bread with Caraway Seeds — I can make it myself from the comfort of my own kitchen.

Using a small bowl, combine yeast over 1/2 cup of water. Add 2 teaspoons of honey and whisk until the yeast dissolves. Add the remaining cups of water, more honey, butter, caraway seeds, and salt to the bowl of an electric mixer fitted with the dough hook attachment. Mix on low, combining both flours until the dough comes away from the sides of the bowl. Butter a large bowl, then knead the dough on a floured surface until smooth. Shape into a ball and transfer into the prepared bowl, cover it in plastic wrap, and let stand. 

Next, you’ll butter two loaf pans and punch down the dough to divide it in half. Using one half of the dough at a time, shape the dough into a 7×7-inch square, folding it into thirds and placing it seam-side down into the loaf pan. In a small bowl, mix egg whites with 1 teaspoon of water and brush over the tops of the loaves before sprinkling with caraway seeds. Drape both loaves with plastic wrap and let stand until the dough rises about 1 inch above the tops of the pans. When ready, uncover the loaves and bake at 450°F for about 45 minutes, rotating the pans after 20 minutes, until the tops are golden brown. Let them cool completely before slicing and enjoy! 

This recipe is so simple and approachable. In the end, all you need to do is follow the instructions and you will be thanking Martha Stewart for being the original OG kitchen maven that she is.

The full, in-depth recipe can be found here (with the video below), and if you find yourself curious about what other bakes you can get into, Martha’s recipe for Orange and Poppy Seed Sheet Cake is an absolute crowd-pleaser and comes together in just a handful of easy steps.