Rye bread

Typically Scandinavian, this dense-textured bread from Paul Hollywood has a deliciously nutty flavour, and is a healthy option to shop-bought loaves
By Paul Hollywood
Rye bread
  • Rating:
  • Serves: Makes 1 round disc - cuts into 16 thin slices
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes plus about 14 hrs rising
  • Effort: medium



  • 400 g rye flour
  • 100 g plain flour
  • 30 g yeast, easy-blend dried granules
  • 325 ml water, approximate quantity
  • 2 tsp salt
  • 1.5 tbsp caraway seeds
  • 60 g butter, softened


1. Mix 150g of the rye flour with the plain flour and yeast granules.2. Make a well in the centre of the flour and pour in enough water to make a thick paste - about 175ml. Beat well for 3-5 minutes. 3. Leave in a cool place for about 10-12 hours, until double in size. 4. Add the remaining rye flour, salt and caraway seeds to the dough. Beat in the butter and pour in enough water to make a soft, but not too sticky dough. 5. Knead the bread mixture for 3 minutes in the bowl, before tipping it out onto a floured surface and kneading for another 3-4 minutes. It should be smooth and musn't stick to your hands. 6. Place the dough back into the bowl and leave to rise in a warm place until almost double in size; this should take about an hour. 7. Using your hands, roll the bread mixture into a ball and flatten the top with a rolling pin to make a 4 centimetre thick disc, about 20 centimetres in diameter. Transfer to a baking sheet. 8. Sprinkle the top of the disc with rye flour and leave to rise in a warm place until double in size - about 1-2 hours. While it is rising, preheat the oven to 220C/gas 7. Bake the bread for 30 minutes, until it is firm to the touch. 9. Serve warm, cut into thin slices, accompanied with smoked salmon.

Rate This Recipe