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Caraway rye bread

Baking your own bread is far more satisfying than eating a shop-bought loaf. This caraway rye bread is low in fat and salt but a great source of fibre – perfect for a lunchtime sandwich.

Serves Makes 2 loaves (each loaf slices into 10)

Prep Time 25 min + proving

Cooking Time 35 min


  • 800g spelt and rye flour blend (we used Sharpham Park, available at Waitrose and, plus extra to dust
  • 7g sachet fast-action dried yeast
  • 2tbsp light brown soft sugar
  • 1tsp caraway seeds
  • Zest 1 orange
  • 4tbsp orange juice
  • 2tbsp molasses or black treacle


  1. In a large bowl, combine the flour blend with the yeast, sugar and caraway seeds.
  2. In another bowl, beat together the orange zest, orange juice and molasses or treacle with 350ml warm water. Add to the dry ingredients and combine.
  3. Bring the mixture together using your hands to form a dough (add an extra 1tbsp water if too dry). Transfer to a lightly floured work surface and knead for 8–10 min until smooth and elastic. Return to the bowl, cover with a clean, damp tea towel and leave to rise in a warm place for 1 hr 30 min or until doubled in size.
  4. Divide the dough in half, then shape each into a ball with oiled hands. Using the palm of your hand, pat down each into a round about 3cm thick.
  5. Dust 2 large baking trays with flour and put a dough ball on each, dust with extra flour and leave in a warm place to rise again for 45–60 min until 1½ times their original size. About 10 min before the end of the rising time, heat the oven to 180ºC/fan 160°C/gas 4.
  6. Bake for 30–35 min. Allow to cool completely before slicing.

Nutrition per serving

Read more on how we calculate nutrition.
153kcal 4.6g 1g 0.2g 4.9g 4.3g 0g 15mg 28.7g 0.5mg

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