Rye and Caraway Seed Loaf

Rye and Caraway Seed Loaf
The fragrant caraway seeds add a slight aniseed/licorice undertone to this deliciously dense loaf. Serve toasted and slathered in butter, for a quick breakfast or tasty afternoon snack.
Icon_cookingtime_grey Created with Sketch. 3 hours
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 4
Rye and Caraway Seed Loaf


  • 200g strong white flour, plus a little more for dusting

  • 400g rye flour

  • 7g dried yeast

  • 3 teaspoons caraway seeds

  • 2 tablespoons rapeseed oil, plus a little more for greasing

  • 1 teaspoon salt

  • 400ml water

How to make

  • Grind the caraway seeds in a pestle and mortar, just so that they release their aroma, you still want some of the seeds to hold their shape.

  • Place the flours into a large bowl and rub in the yeast with your fingertips.

  • Add the salt, oil, seeds and water and combine until the mixture forms a dough (adding more water if it feels a little dry).

  • Tip the dough out onto a lightly floured surface and knead for a couple of minutes, until it feels a little softer.

  • Return the dough to the bowl, cover with a tea towel and leave to rise for 1 ½ hours, or until it has doubled in size.

  • Grease a large 2lb loaf tin with a little oil.

  • When the dough has risen, shape it into a sort of oblong, a little smaller that the loaf tin.

  • Place the oblong inside the tin, cover with a tea towel and leave to rise for around an hour, or until the dough has puffed up and is now poking out over the rim of the tin.

  • Pre-heat the oven to 200 degrees c.

  • When the loaf has risen, bake it in the oven for around 40 minutes, or until the crust is a very dark brown and the bottom sounds hollow when tapped.

  • Remove from the tin and leave to cool completely on a wire rack before serving.

  • Little tip: Different flours will absorb different amounts of liquid, so I would add ¾ of the suggested liquid to the mixture at first and then if the dough feels a little dry, you can always add some more.

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