100% Whole Wheat Bread With Caraway & Poppy Seeds

Oh my, I baked bread this afternoon, and I am in love with this recipe! I couldn’t wait, I had to slice a piece! It was heaven. A big ole slice of heaven!

can't wait to slice the fresh baked loaf

I used the same recipe as the previous 100% Whole Wheat with Rosemary Bread, except that I swapped the rosemary for some yummy caraway and poppy seeds. I was happy that my bread machine didn’t make the clanging noises this time. I can only guess that the last dough was too heavy or maybe the paddle wasn’t placed properly.


  • 2 Tbsp Olive Oil
  • 2 Tbsp of molasses (or honey)
  • Approx 1 cup plus 3 Tbsp lukewarm water (IMPORTANT: the molasses is mixed into the water to equal a total of 1 cup plus 3 Tablespoons)
  • 1.25 tsp salt (I use sea salt)
  • 12 oz or 3 cups – mixture of traditional and white whole wheat flour.
  • 2.5 tsp instant yeast
  • Approx 2 T caraway seeds
  • Approx 1 T poppy seeds


I use a Breadman bread machine on the “dough” setting and find that it works very well for my needs. I suppose this recipe can be baked completely in a bread machine, or kneaded by hand.

  1. Pour 2 Tbsp olive oil into bread machine pan.
  2. Using a liquid measuring glass (pyrex), measure about 1/4 to 1/2 cup hot water, and add molasses (or honey).
  3. Add enough cold water to equal 1 cup liquid, then add 3 more tablespoons water. The liquid should be luke warm, not hot.
  4. Pour molasses & water mixture into the bread machine pan.
  5. Pour 1.25 tsp salt into bread machine pan. (I use sea salt)
  6. Using a food scale, measure 12 ounces of whole wheat flour. I used half traditional and half white. I love King Arthur White Whole Wheat flour! If you do not have a food scale, measure 3 cups of whole wheat. Pour flour into bread machine pan.
  7. I don’t think it’s necessary, but I always scoop a well in the middle of the flour before adding the yeast to the bread machine to keep the yeast dry. Since it’s being mixed immediately, I don’t think it’s probably necessary, but I still do it out of habit.
  8. Add 2.5 tsp instant yeast to the bread machine pan.
  9. Lastly, add caraway and poppy seeds to the bread machine
  10. Start the bread machine on the “Dough” setting. Watch the texture of the dough to make sure that the consistency is smooth, and not too dry or wet. I check after about 5 minutes of mixing, and add more flour or water if needed. It should be forming a smooth ball as it’s mixed and kneaded.
  11. Let the bread machine do its thing. My Breadman mixes/kneads for 30 minutes and rises for 60 minutes, for a total of 1.5 hours. I set my timer to remind me when time is up so I don’t let it sit for too long after the first rise.
  12. Once it’s done, lightly grease a plastic cutting board and transfer the dough from the bread machine to the board. Your hands should be greased as well.
  13. Gently pat down the dough (no need to punch the dough) and flatten it into a large rectangle shape. Fold the two long sided into each other. Then roll the bottom of the dough up and keep rolling/folding up until it’s shaped into a loaf. Roll slightly back and forth, stretching out to the left and right sides. You can also shape the dough into a round for baking in a 2 qt round cast iron pot.
    shaping the dough
    shaping the dough
  14. Allow to sit relaxed for a few minutes, then transfer to a loaf pan. I don’t use non stick pans, so I lined a glass pyrex loaf pan with a sheet of parchment paper.
    transfer the dough to loaf pan
  15. Cover with a large bowl. I use a big Rubbermaid plastic container. Allow to “proof” until it’s risen to 1 – 1.5 inches over the top of the loaf pan. My loaves rise very quickly in about 50 minutes, but it might take 1 to 2 hours.
    proof the dough under a proofing container
    after final rise
  16. Bake in 350° oven (preheated if you have time) for 30-40 minutes. After 15 minutes bake time, cover with an aluminum foil tent. Check the internal temperature of your bread and when it reaches 190°, it’s done! I bake in a counter top confection oven (sometimes using confection setting, sometimes not) and with this recipe, and using this recipe and a glass pyrex loaf pan, it bakes for less than 40 minutes.

fresh baked loaf of 100% whole wheat bread with caraway and poppy seeds

fresh baked loaf of 100% whole wheat bread with caraway and poppy seeds

fresh baked 100% whole wheat bread with caraway and poppy seeds

I love eating fresh bread with a teaspoon of olive oil, as opposed to butter. It’s got lots of mono-unsaturated fat, and only 40 calories per tsp

slice of fresh baked 100% whole wheat bread with caraway and poppy seeds

Nutritional Data

Makes 1.5 pound loaf, approx 16 slices. Each slice is 1.5 oz or 43 grams.

Calories 103.7
Total Fat 2.2 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 1.2 g
Cholesterol 0.0 mg
Sodium 182.7 mg
Potassium 36.6 mg
Total Carbohydrate 16.9 g
Dietary Fiber 2.9 g
Sugars 2.1 g
Protein 3.1 g
Vitamin A 0.0 %
Vitamin B-12 0.0 %
Vitamin B-6 0.8 %
Vitamin C 0.3 %
Vitamin D 0.0 %
Vitamin E 1.0 %
Calcium 1.8 %
Copper 0.6 %
Folate 0.0 %
Iron 5.2 %
Magnesium 1.5 %
Manganese 1.9 %
Niacin 0.1 %
Pantothenic Acid 0.2 %
Phosphorus 0.1 %
Riboflavin 0.0 %
Selenium 0.6 %
Thiamin 0.1 %
Zinc 0.1 %


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