Rye and Caraway Bread
My love of caraway seeds started early, my Mum used to make seed cake or sometimes just seed buns filled with these liquorice/aniseed flavoured seeds and I couldn’t get enough of them. Those are the same flavours you will can enjoy in this healthy and delicious Rye and Caraway Bread.
My introduction to rye bread came later in thin slices covered with sweet pickled herring for smorgasbord, first at a little restaurant in Perth and later at the iconic, and much missed, Danish Food Centre in Glasgow’s St Vincent Street.
However, it’s been a very long time since I made my own rye bread and I think it was a combination of watching the Hairy Bikers in Sweden and Rachel Gillon, of A Wee Pinch of Sugar, mentioning herring on BBC Radio Scotland Kitchen Cafe, suddenly I was longing for rye bread and pickled herrings!
I used my Kenwood Chef and dough hook to knead this loaf, but you can make it by hand. If you use the dough hook you can knead for a slightly shorter time 5- 6 minutes.
The bread was delicious, slightly sweet with the treacle and a lovely dense loaf that sliced beautifully, held together well and made a good base for those pickled herrings.
- 250 g rye flour and a little extra for dusting
- 250 g strong white flour
- 1 tsp salt
- 1 x 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.