Caraway rye bread

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

First published: Sep 2017

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Caraway seeds give this vegan rye loaf a distinct taste that is both spicy and sweet.

Serves: 20 (Makes 2 loaves, 10 slices per loaf, 1 slice per serve)

Time to make: 1 hr , plus 2 1/2 hrs proving

Hands-on time: 15 mins

Ingredients

In a large bowl, combine flours. Stir in yeast, salt, sugar and seeds.
In another bowl, beat orange zest, juice, 1 1/4 cups warm water and molasses together. Add this to dry ingredients and combine.
Bring mixture together using your hands to form into a dough. Transfer to a lightly floured work surface and knead for 8 to 10 minutes until smooth and elastic. Return to bowl, cover with a damp tea towel and leave to rise in a warm place for 1 1/2 hours or until doubled in size.
Divide dough in half, shaping each into a ball. Use the palm of your hand to pat down to a round, about 2cm thick. Place loaves on lightly floured trays and leave to rise again for 45 to 60 minutes, or until 1 1/2 times their original size. Ten minutes before bread is ready, preheat oven to 180°C.
Score loaves with a sharp knife and sprinkle with a little more flour. Bake for 35 to 40 minutes. Cool completely before slicing.

Serve with hummus, olives, cheese and gherkins, smoked salmon and reduced-fat cream cheese spread, or your favourite chutney.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Calories 116cal

Kilojoules 480kJ

Protein 4g

Total fat 1g

–Saturated fat 0g

Carbohydrates 25g

–Sugars 3g

Dietary fibre 2g

Sodium 110mg

Calcium 25mg

Iron 1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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