Average: 0 (0 votes)
Active time
45 minutes
Total time
5 hours

2 packages (¼ ounce each) active dry yeast

½ cup warm water (110° to 115°)

1 ½ cups warm milk (110° to 115°)

¼ cup molasses

4 Tbsp butter, softened, divided

1 Tbsp sugar

1 Tbsp plus ½ tsp. salt, divided

2 to 2 ½ cups all-purpose flour

1 cup whole white wheat flour

2 ½ cups whole rye flour

Vegetable oil

1 egg white

2 tsp. caraway seeds

  1. In a large bowl, dissolve yeast in water. Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt. Add 2 cups all-purpose flour; beat until smooth. Add whole wheat flour, rye flour and enough remaining all-purpose flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let stand for 20 minutes.
  3. Punch dough down. Turn onto a lightly floured surface, divide into four portions. Roll each portion into a 14 x 6 inch rectangle. Brush with remaining butter.
  4. With dull edge of a table knife, score dough width-wise at 2-in. intervals. Using those marks as a guideline, make score marks widthwise across the dough. Fold dough accordion-style back and forth along creased lines. Cut folded dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup. Brush with oil. Cover loosely with plastic wrap. Refrigerate for 4-24 hours.
  5. When ready to bake, uncover and let stand at room temperature for 10 minutes. In a small bowl, beat egg white until stiff peaks form; brush over dough. Sprinkle with caraway seeds and remaining salt.
  6. Bake at 375°F for 20-25 minutes or until lightly browned. Remove from pans to wire racks or serve while still warm.


Recipe courtesy Taste of Home magazine. Visit TasteofHome.com for more whole grain recipes.

Review this Recipe