Ingredients:

  • 1 cup warm water (240ml)
  • 3 tbsp unsalted butter, melted (42g)
  • 2 tbsp molasses (40g)
  • 3 tbsp brown sugar, packed (38g)
  • 1 tsp fine sea salt (6g)
  • 1 tbsp fresh orange zest (6g)
  • 1 tsp caraway seeds (2g)
  • 2 cups dark rye flour (250g)
  • 1 1/2 cups bread flour (190g)
  • 2 1/4 tsp instant yeast (7g)

Instructions:

  1. Pour the warm water, melted butter, molasses, and brown sugar into the bread machine pan. Stir slightly to combine the liquids.
  2. Add the salt and orange zest to the liquid mixture, ensuring they are distributed evenly.
  3. Spoon the dark rye flour and bread flour over the liquid mixture, smoothing it out to cover the surface completely.
  4. Sprinkle the caraway seeds across the flour. Create a small indent in the center of the flour—without touching the liquid—and pour the instant yeast into the hole.
  5. Select the 'Whole Wheat' or 'Basic' setting and choose the 'Medium' crust color. Start the machine.
  6. During the first 5 minutes of kneading, monitor the dough; add 1 tbsp (8g) of flour if too sticky or 1 tsp (5ml) of water if too dry.
  7. Once the cycle is complete, remove the pan from the machine, shake the bread gently to release it, and transfer the loaf to a wire rack.
  8. Allow the bread to cool for at least 30 minutes before slicing to ensure the internal structure sets.