Multigrain Rye Bread

by Bryony Harrison (follow)
Poems on the Page:
Bread (238)      Caraway Seeds (4)      Molasses (3)      Rye Bread (2)     

Unlike my last rye bread recipe, this one uses wheat flour as well, which makes it slightly milder in flavour. The addition of caraway seeds gives it a crunch bit of crunch, and goes really well with soup. Based on the brands I used, each slice is about 94 calories. To get the best results, you can check out my bread making tips

Preparation Time: 1 hour 30 minutes
Cooking Time: 45 minutes
Makes: 15 servings


125g rye flour
250g wholemeal bread flour
300ml water
1/2 tsp salt

1 tbsp caraway seeds
1 tsp fast action yeast
1 tbsp molasses
2 tbsp margarine


Mix the rye flour, wholemeal flour, salt, yeast, and seeds together.
Rub in the butter and molasses.

Gradually add the water to form a dough.

Knead the dough for about ten minutes the leave to prove for and hour.
Bake in an oven pre-heated to 180 ༠C/ 160 ༠C fan/350 ༠F/4 Gas.

#Rye Bread
#Caraway Seeds
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