Rye and Caraway Sandwich Loaf

Serves: 1 sandwich

You will need

700g Doves Farm Organic White Rye Flour
1 ½ tsp Doves Farm Quick Yeast
1 ½ tsp sugar
1 tsp salt
1 tbsp caraway seeds
450ml tepid water
3 tbsp oil


1 Oil a 1kg/2lb bread tin.

2 Put the flour, yeast, sugar, salt and caraway seeds into a large bowl and mix them together.

3 Stir in the water, and when everything looks craggy and lumpy, stir in the oil.

4 Using your hands, gather everything together into a doughy mass.

5 Knead the dough in the bowl for 50 presses. It will look and feel a little like putty. Avoid adding flour.

6 Cover the dough bowl with oiled cling film and leave it in a warm place for the dough to double in size, which will take about two hours.

7 Knead the dough for another 20 presses then shape it and put it into an oiled 1kg/2lb bread tin.

8 Loosely cover the tin with the oiled cling film and leave it to rise in a warm place for 35 minutes.

9 Pre-heat the oven.

10 Remove the cling film and bake for 40–45 minutes. You will know it’s done when the bottom sounds hollow when tapped.

11 Leave to cool on a wire rack.

Cooks tip: White rye flour creates a fine, tasty, off-white coloured crumb in this classic marriage of rye and caraway seeds. You can use fennel seeds instead of caraway and also enjoy this loaf without any seeds.

Best sandwich: Cheddar and home-made pickle open sandwiches are a family favourite of Clare and Michael; the Founders of Doves Farm – when made with this good slicing loaf.

Recipe courtesy of Doves Farm

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