Seed Bread


To vary the texture and flavour of rye bread, add whole seeds such as caraway, dill or cumin. Add 2-4 teaspoons of your chosen seeds to the flours in the basic recipe for rye bread (above).

Prepare as above but before the loaves rise the second time, lightly brush the surfaces with milk and then sprinkle with extra whole seeds, according to taste. Bake at 230°C, 450°F, Gas Mark 8 for 15 minutes, then at 190°C, 375°F, Gas Mark 5 for 30-35 minutes more. Cool on a wire rack.