Bread & Yeast Recipes > Rye Bread

How to make rye bread:
Caraway seeds have quite an aniseedy taste not making them everyone's favourite topping for a loaf. If you hate aniseed just leave the caraway out of the recipe or replace with sunflower seeds.


1 1/2 lb rye flour
1lb strong plain flour
1 level teaspoon salt
1 oz butter or lard
2 level teaspoons caraway seeds
3/4 oz fresh yeast or 2 level teaspoons dried yeast and 1 level teaspoon caster/superfine sugar
300ml tepid water
300ml milk
beaten egg to glaze
(see measure conversions for more information)


- Sift the flours with the salt.
- Rub in the fat.
- Add the caraway seeds.
- Dissolve the sugar and yeast in the tepid water.
- Pour the yeast mixture into the flour.
- Add the milk (as much as is needed to form a firm dough).
- Turn onto a floured surface and knead until smooth.
- Leave to rise in a warm place.
- Knead again.
- Form into two loaves.
- Put on a well-greased baking tray and leave in a warm place for 20 minutes.
- Glaze with a little beaten egg and sprinkle with caraway seeds.
- Bake at 230 degrees C. for 40 minutes.