Rub some oil around the inside of a 1kg/2lb bread tin.
Put the flour, yeast, sugar and caraway seeds into a large bowl and blend them together.
Stir in the water, and when everything looks craggy and lumpy, stir in the salt.
Stir in the oil.
Using your hands, gather everything together into a doughy mass.
Knead the dough in the bowl for 50 presses. Avoid adding flour.
Invert a large bowl over the dough bowl and leave it in a warm place for the dough to double in size, which may take 2-3 hours.
Knead the dough for 20 presses then shape it and put it into the bread tin.
Invert a large mixing bowl over the tin and leave it to rise in a warm place for 35 minutes.
Pre-heat the oven 20 minutes before baking.
Remove the bowl and bake for 35–40 minutes.
Turn the bread out of the tin. You will know it’s done when the bottom sounds hollow when tapped.
Leave to cool on a wire rack.
1kg/2lb bread tin and 2 x mixing bowls
220°C, Fan 200°C, 425°F, Gas 7
This makes a great tasting tangy light white rye and caraway loaf using a breadmaker and a modified recipe. The loaf rises well, with a good crust, has excellent cutting properties, looks appealing, and most of all, it tastes good!
I make a lot of bread using a Panasonic breadmaker without a rye programme and don’t use a sourdough starter. I use 350g strong white wheat bread flour with 100g of this Doves Farm White Rye Flour on the basic programme (not wholewheat) with the large loaf setting (which is normally used for 500g flour loaves). The other standard ingredients are: 1 tsp dried yeast, 2 tbsp dried skimmed milk powder, 1 tsp salt, 15g unsalted butter, 1.5 tsp caraway seeds and 310ml water (slightly less than the normal 350ml). It does not need sugar, and I found I did not need the 1/4 tsp of vitamin C powder (aka ascorbic acid) which was recommended in several recipes
27 Sep 2020
Awful is too polite a word to use for this brick. I'm thinking of passing the recipe on to the local builder! I've made lots of rye bread before with no problem. My ingredients, room temperature and oven temperature were all fine. Probably the only way to get a good result would be to include a proportion of white bread flour - a third or a half of the total - and possibly bake at a lower temperature. Might try it again but probably not.
By B Devlin
08 May 2019
Second batch made this time using 75% organic white rye flour and 25% organic dark rye, just as lovely as first loaf!
17 Mar 2019
Oh my goodness! Best bread I've eaten or baked in a while! I had been trying my hardest to bake 100% dark rye flour bread that needed overnight proving but every loaf came out different, some like a brick I might say. Saw this recipe and thought I'd give it a whirl I didn't even know I could get white rye flour. It was easy to make, lovely sticky dough that proved wonderfully. Followed recipe exactly and it turned out perfect! I might try it with chia seeds for some added fibre but it's so nice I might not!
13 Mar 2019
My flour arrived yesterday and I couldn't wait to try this recipe.The loaf was easy to make and has turned out well.We tried it while it was still warm--so the inside was a tiny bit "doughy" but I'm sure it will cut easily when cool.Very nice flavour with the hint of carraway and went well with smoky houmous. Definitely a four star.Many thanks!