Rye bread with caraway seeds

Enjoy the rich dark taste of rye bread with Paul Hollywood's recipe for a traditional German loaf
By Paul Hollywood
Rye bread with caraway seeds
  • Rating:
  • Serves: Makes 1 loaf
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes plus 4 hrs rising
  • Effort: easy



  • 500 g rye flour, plus extra for dusting
  • 30 g fresh yeast
  • 280 ml tepid water
  • 15 g salt
  • 8 ml malt extract or treacle
  • 50 g butter
  • 3 tbsp caraway seeds


1. Place 250g of the rye flour and the yeast in a large mixing bowl. Add around 180ml of tepid water and mix it thoroughly to make a thick batter

2. Set the dough aside to rest for around 2 hours, until the batter has risen and then fallen.

3. Add the remaining flour, remaining tepid water, salt, treacle, butter and caraway seeds and mix together making a pliable dough.

4. Dust the inside of a rye loaf basket with flour. Shape the dough into a loaf and place in the basket. Set aside to rise for 2 hours.

5. Preheat the oven to 220ºC/gas 7.

6. Place the risen loaf on a baking tray lined with baking parchment. Dust lightly with rye flour and bake for 30 minutes.

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