Recipe Card
Vienna Bread with Caraway Seeds (Aromatic Homemade Loaf)
Experience the charm of classic European baking with this Aromatic Caraway Seed Vienna Bread Loaf. Golden and airy with a subtle crunch, this bread boasts a fragrant caraway twist that makes it perfect for sandwiches, toast, or simply slathered with butter. With a straightforward, approachable method, you’ll bring the heart of an Austrian bakery into your own kitchen.
Ingredients
- 3 1/2 cups bread flour (plus extra for dusting)
- 2 teaspoons active dry yeast
- 1 1/4 cups lukewarm water
- 1 tablespoon sugar
- 2 tablespoons unsalted butter, softened
- 1 1/2 teaspoons fine sea salt
- 2 teaspoons caraway seeds
- 1 egg white, lightly beaten with 1 tablespoon water (for egg wash)
- Extra caraway seeds for sprinkling
Method
- In a large mixing bowl, combine lukewarm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Add the softened butter, caraway seeds, and salt. Stir in the bread flour gradually, mixing until a shaggy dough forms.
- Knead the dough on a floured surface for 8-10 minutes, until smooth and elastic. If using a stand mixer, knead with the dough hook for 6-7 minutes.
- Place the dough in a lightly greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
- Punch down the dough and shape into a long oval loaf. Place on a parchment-lined baking sheet. Cover and let rise for another 30-40 minutes until puffy.
- Preheat your oven to 425°F (220°C). Brush the loaf with egg wash and sprinkle with extra caraway seeds. Slash the top with a sharp knife or lame.
- Bake for 25-30 minutes, until golden brown and crusty. Cool on a wire rack before slicing.
Nutrition
Experience the charm of classic European baking with this Aromatic Caraway Seed Vienna Bread Loaf. Golden and airy with a subtle crunch, this bread boasts a fragrant caraway twist that makes it perfect for sandwiches, toast, or simply slathered with butter. With a straightforward, approachable method, you’ll bring the heart of an Austrian bakery into your own kitchen.
Tips
- Try adding a handful of sunflower or pumpkin seeds for extra texture.
- This loaf makes fantastic toast the next day—just reheat slices in the oven for a few minutes.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour will work, though the bread may be slightly less chewy.
What if I don’t have caraway seeds?
You can omit them or substitute with fennel or anise seeds for a different flavor.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
How do I store this bread?
Keep it in a paper bag at room temperature for up to 3 days, or freeze slices for longer storage.