Caraway and Rye Bread

Preparation info
  • Makes


    large loaf
    • Difficulty


Appears in
The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

  • About

To experience a slice of heaven, serve this warm or toasted with pastrami, American mustard, mayo and pickles!


  • 370 ml warm water
  • 320 g plain strong flour
  • 210 g


Place your water into a large mixing bowl and add your wheat and rye flours, yeast, salt and caraway seeds. Mix and knead with your hands for 15 minutes until you have smooth but sticky dough. Place into a clean, well-oiled bowl and cover with a damp clean tea towel for one hour. Shape the dough into a smooth round ball or rectangle and put it onto a greased and floured baking tray. Cover with