Celery, parsley bread with caraway seeds

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 196.1
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 393.2 mg
  • Total Carbs: 40.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 5.8 g

View full nutritional breakdown of Celery, parsley bread with caraway seeds calories by ingredient
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Excellent crusty bread. No need to add butter, it is full of flavour and very satisfying. Excellent crusty bread. No need to add butter, it is full of flavour and very satisfying.
Number of Servings: 12


    5 cups all purpose or bread flour
    11 gram package of active dry yeast (8 gram works)
    1 teaspoons celery salt
    2 1/2 cups warm water
    Parsley, dried, 4 tbsp
    Caraway Seed, 2 tbsp


For more crust, I put the roll into and 8" square pan. I find it is easy to slice and the extra crunchy crust is fantastic.


In a large bowl whisk the dry ingredients together, evenly distributing the salt and yeast throughout the flour. Pour in the warm water and stir with the handle of a wooden spoon until a moist dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, 1 or 2 minutes in total.
Cover the bowl with plastic wrap and let rest in a warm place for 18 hours. The dough will double in size and bubble, and long elastic gluten strands will form without laborious kneading.
Dust the dough lightly with a bit of flour. Oil hands lightly and, with your fingertips, gather dough from the outside edges to the middle, knocking it down into a loose ball. Turn out onto a lightly floured board and knead for a few moments until a tight ball forms. Toss the ball back in the bowl and lightly coat with a splash of vegetable oil, turning to evenly cover.
Gently roll the dough into a thin log that fits end to end in a lightly oiled 9- x 5-inch (2 L) loaf pan and, without covering, rest it a second time. In 2 to 3 hours it will double in size once more.
Meanwhile, preheat your oven to 425F (220C). When the dough is ready, bake for 45 minutes.

Serving Size: Makes 12 thick slices

Number of Servings: 12

Recipe submitted by SparkPeople user CESPRINGALL.

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