Caraway rye bread - recipe
- 200 g Very strong white bread flour
- 200 g Rye flour
- 1¼ tsp Sea salt
- 1 tbsp Caraway seeds
- 1 Easy bake yeast sachet 7g
- 2 tbsp Sunflower oil
- 2 tbsp Honey
- 225 ml Warm water
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Place all the ingredients into a mixer with a dough hook attached, mix to a soft dough and knead for 5 minutes.
If mixing by hand, put the dry ingredients into a bowl and sprinkle on the yeast.
Mix to a soft dough with the oil, honey and water, turn onto a floured board and knead for 10 minutes.
Shape the dough into an oblong.
Place onto a greased baking sheet, cut slats across the top and leave to prove until double in size. Preheat the oven to 190°C (170°C fan, gas mark 5).
Bake for 30 minutes.