White Rye and Caraway Sandwich Loaf


  • 700g Doves Farm Organic White Rye Flour
  • 1 ½ tsp Doves Farm Quick Yeast
  • 1 ½ tsp sugar
  • 1 tbsp caraway seeds
  • 450ml tepid water
  • 1 tsp salt
  • 3 tbsp oil
  • oil, for tin


  1. Rub some oil around the inside of a 1kg/2lb bread tin.
  2. Put the flour, yeast, sugar and caraway seeds into a large bowl and blend them together.
  3. Stir in the water, and when everything looks craggy and lumpy, stir in the salt.
  4. Stir in the oil.
  5. Using your hands, gather everything together into a doughy mass.
  6. Knead the dough in the bowl for 50 presses. Avoid adding flour.
  7. 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.
  8. Knead the dough for 20 presses then shape it and put it into the bread tin.
  9. Invert a large mixing bowl over the tin and leave it to rise in a warm place for 35 minutes.
  10. Pre-heat the oven 20 minutes before baking.
  11. Remove the bowl and bake for 35–40 minutes.
  12. Turn the bread out of the tin. You will know it’s done when the bottom sounds hollow when tapped.
  13. Leave to cool on a wire rack.