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Rye and Caraway Bread

Janice Pattie
A dense sweet and soft rye bread with caraway seeds
0 from 0 votes
Calories 1885 kcal


  • 250 g rye flour and a little extra for dusting and a little extra for dusting
  • 250 g strong white flour
  • 1 tsp salt
  • 7 g packet of fast action yeast
  • 20 ml black treacle
  • 1 tbsp caraway seeds
  • 300 ml water
  • a little olive oil for kneading


  • Place the rye and strong white flour in a bowl and mix together.
  • Add the salt to one side and yeast to the other
  • Add the treacle and most of the water and mix together to create a soft dough, add a little more water if it is too dry.
  • Put some olive oil on your work surface and put the dough on top
  • Knead the dough for about 10 minutes until it is smooth and slightly stretchy (it won't be as stretchy as an all wheat flour loaf)
  • Oil a bowl and put the dough in the bowl and cover with cling film or a tea towel, leave to rise for two hours until doubled in size.
  • Once the bread has risen, bring it back to the work surface and fold it in on itself to knock the air out of it.
  • Shape into a round and place on a flour dusted baking sheet, Cover again and leave to rise for 2-3 hours until doubled in size again
  • Brush with a little water and sprinkle with a few extra caraway seeds, then slash with a knife.
  • Heat the oven to 220 C and bake for 30 minutes


You can add a little steam to your oven by placing a roasting tin on the lower shelf and filling it with hot water, this helps to give a lighter crust.
This bread keeps really well, I was still eating it 6 days later and it still tasted fresh and good.


Calories: 1885kcalCarbohydrates: 398gProtein: 57gFat: 7gSodium: 2355mgPotassium: 1659mgFiber: 40gSugar: 16gVitamin C: 1.4mgCalcium: 244mgIron: 21.9mg
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