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Caraway rye bread on a bread board with three slices cut out.

Caraway rye bread

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2.846 stars based on 26 ratings

A lighter way to enjoy rye bread with the subtle flavour from caraway seeds.

Key Information

  • Prep:
  • Bake:
  • Loaf:1
  • Skill level:easy

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  • 200g 7⅛ oz Very strong white bread flour (we use Allinson) Very strong white bread flour
  • 200g 7⅛ oz Rye flour
  • 1¼tsp 1 .25tsp Sea salt
  • 1tbsp 1tbsp Caraway seeds
  • 1 1 Easy bake yeast sachet 7g (we use Allinson) Easy bake yeast sachet
  • 2tbsp 2tbsp Sunflower oil
  • 2tbsp 2tbsp Honey
  • 225ml 7⅝ fl oz Warm water

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Place all the ingredients into a mixer with a dough hook attached, mix to a soft dough and knead for 5 minutes.

  2. Classic mode Step 2

    If mixing by hand, put the dry ingredients into a bowl and sprinkle on the yeast.

  3. Classic mode Step 3

    Mix to a soft dough with the oil, honey and water, turn onto a floured board and knead for 10 minutes.

  4. Classic mode Step 4

    Shape the dough into an oblong.

  5. Classic mode Step 5

    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).