Caraway Seed Bread Recipe (Rye Bread)

 

I’m sure my Austrian roots have something to do with my slight addiction to the flavour of caraway seeds. In Austrian cuisine, caraway seeds are used abundantly, from flavouring roast pork to enhancing salad dressings. Most notably, Austrian dark breads frequently use caraway seeds as part of the Brotgewürz which is used to flavour the loaves. Caraway seeds are superb bread flavour enhancers, some of the top seeds to add to breads and perfect for rye breads specifically. Here is my caraway seed bread recipe, based on a combination of wholemeal rye flour and white wheat flour, leavened with sourdough.

Caraway seed bread
Caraway seed bread

Are caraway seeds good for you?

Caraway (carum carvi) belongs, like coriander, fennel and celery for example, to the family of Apiaceae or Umbelliferae. Not technically seeds, caraway ‘seeds’ are the split halves of the dried fruits of the plant.

Caraway seeds
Caraway seeds

The effect of caraway is mainly related to the essential oil containing Carvon, which has a stimulating effect on the stomach and a soothing impact on the bowel. Two digestive bonus points at once.

At the same time, the delicate, aromatic but slightly bitter taste of caraway adds a completely new dimension to breads.

Caraway seed bread recipe
Caraway seed bread recipe

Caraway seed bread recipe

A great bread for tasty sandwiches or creamy vegetable soups. Delicious also with pastrami, mustard and gherkins (my personal favourite). Add slightly more or less caraway seeds than recommended below to intensify or lessen the flavour kick. The sharpness of the mustard and gherkins works incredibly well with the distinctively bitter, yet warm and sweet taste of the caraway seeded bread.

Caraway bread ingredients

For the sourdough starter

For the main dough

  • 180g strong white bread flour
  • 80g dark rye flour
  • 150g water
  • 8g salt
  • 10g caraway seeds

How to make caraway bread

  1. Prepare the sourdough by combining the various ingredients in a medium bowl. Mix well and cover the bowl. Leave to rest overnight (16 – 24 hours).
  2. On day 2, prepare the main dough by combining 300g of the sourdough from day 1 (the remaining 30g go back into the fridge for future bakes) with the main dough ingredients.
  3. Mix well and knead the dough for at least 10 minutes.
  4. Rest for about an hour, then shape into a loaf before placing it in your pre-floured proofing basket.
  5. Leave to proof for a few hours (this will depend on your room temperature), then preheat the oven. If you have a La Cloche baking dome, preheat this in the oven from cold.
  6. Turn out the loaf from your proofing basket to the baking tray (lined with baking paper) or the La Cloche dome.
  7. Make a few slashes with your scoring knife.
  8. Bake for 10 minutes at 220°C and for another 45 minutes at 200°C. Take the lid off the dome for the last 10 minutes if using the La Cloche dome.
  9. Cool on a wire rack.

Homemade seeded sourdough bread recipe

 

Why make a plain loaf if you can make it so much more interesting with seeds! This seeded sourdough bread recipe uses a mix of sunflower seeds, sesame seeds and linseed – a loaf packed with nutrients, protein and minerals.

Homemade seeded sourdough
Homemade seeded sourdough

Seeded sourdough bread recipe

This recipe uses both rye and wheat flours as well as a tablespoon of malt extract. A tremendous flavour combination, enhanced further by the delicious seed mix.

Seeded sourdough bread
Seeded sourdough bread

Ingredients

Sourdough

Seed mix

  • 60g sunflower seeds
  • 40g sesame seeds
  • 40g linseed
  • 150g hot water

Main dough

  • 40g rye flour
  • 260g white bread flour
  • 200g wholemeal bread flour
  • 195g water
  • 12g salt
  • 1 tbsp malt extract
Seeded sourdough
Seeded sourdough

How to make homemade seeded sourdough bread

Day 1

  1. Combine the sourdough ingredients in a medium bowl, cover and keep at room temperature for approx. 16 hours.
  2. Dry roast the seeds in a frying pan (no oil!) and toast the mixed seeds for about 10 minutes, stirring frequently. Place in a bowl, pour over the hot water, cover and keep at room temperature for approx. 16 hours.

Day 2

  1. Combine 300g of the sourdough (the rest goes back into the fridge for your next bake), the seed mix soaker and the main dough ingredients in a large bowl to form a rough dough.
  2. Knead for 10 minutes.
  3. Cover and leave to rest in a warm place for 1 hour.
  4. Butter a lidded pullman loaf tin, then move the dough from the bowl into the tin. Squash the dough in quite firmly and evenly.
  5. Cover the tin with the lid and place in the fridge overnight or approx. 12 – 16 hours. It should have risen significantly during this time.

Day 3

  1. Take the pullman loaf tin out of the fridge and  preheat the oven to 190°C for 20 minutes.
  2. Bake at 190°C for 1 hour. Remove the bread from the tin approx. 15 minutes before the hour is up and put back into the oven – the bread will get a much better crust that way.
  3. Remove from the loaf pan and leave to cool on a wire rack.