Caraway Seeds in Álvaro Obregón

• To Your Good Health...Bob Moore
• Premium Quality
• Kosher

Caraway seed is actually the fruit of a biennial herb in the parsley family, known as Carum carvi. Caraway Seed is a common flavoring for many kinds of rye bread. It is also used to flavor sauerkraut, sausage, cheese, cabbage, and soups.

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Keeps best refrigerated or frozen

Onion Rye Bread

• 2 ½ cups Unbleached White Flour
• 1 ½ cups Bob's Red Mill Organic Dark Rye Flour
• 2 tbsp. Sugar
• 2 tsp. Sea Salt
• 1 tbsp. Active Dry Yeast
• ½ cup Warm Water (110-115 degrees F)
• 1 cup Milk (room temperature)
• 2 tbsp. Olive Oil
• 3/4 cup finely chopped Onion
• 2 tbsp. Bob's Red Mill Caraway Seeds

In a large bowl measure 1-½ cups of rye flour and ½ cup of white flour; add the sugar, salt, and yeast, stir to blend. Pour in the milk, hot water and oil. Draw in the flour to make a thick batter and add the chopped onion and caraway seeds. Start adding the remaining white flour ½ cup at a time to make a mass that can be lifted from the bowl. Turn the dough onto a floured work surface and knead aggressively with a push-turn-fold rhythm, about 8-10 minutes, adding sprinkles of flour as needed if dough is too sticky. Place dough in a greased bowl, turn to coat, cover and set aside in a warm place until doubled in volume (approximately 1-½ hours). Punch down dough and lift to the floured work surface. Allow the dough to relax for 5 minutes. Then form into desired shapes - loaves, or rolls, etc. Cover and allow the dough to double in volume. Preheat oven to 375°F and bake for about 20 minutes or until a light, golden brown crust forms. Test for doneness by rapping knuckles off loaf - should sound hollow.

Caraway seeds

Manufactured in a facility that also uses tree nuts, soy, wheat, and milk