Scandinavian Light Rye Bread with Caraway & Fennel

Course: Main

Servings: 1 loaf

Prep Time: 30 minutes

Cook Time: 40 minutes

  • Milk - 175 grams
  • Water - 175 grams
  • Brown sugar - 2 tbsp (or Molasses)
  • Easy blend instant yeast - 1 sachet
  • Rye flour - 250 grams
  • Strong white bread flour - 200 grams (plus extra to dust)
  • Salt - 1 tsp
  • Fennel seeds - 1 tsp
  • Caraway seeds - 1 tsp
  • Oil - (to grease baking tray)
  1. In a small pan heat the milk, water and sugar until the sugar has dissolved, allow to cool it needs to be luke warm between 28-35°c. I always use the microwave to do this as it only takes about a minute.
  2. When it's cool enough mix in the yeast.
  3. In a large bowl mix the flours, salt and seeds.
  4. Pour the yeasty milk and water over the flour and stir to combine. I like to do this with my hands, be warned it looks and feels more like a paste than a dough.
  5. Once it is well combined, cover with either cling film or a damp cloth.
  6. After twenty minutes give it a quick knead, well it's more of a gentle push and prod really. Keep your hands wet as the cement/dough is very claggy. Any builders may ask you for the quantities as it looks more like something that that should grace a building site.
  7. Leave for another 20 mins and give the dough another short knead. Repeat this after another rest of 20 will begin to feel more like a dough as time goes on.
  8. Now leave the covered dough somewhere warm to proof till it has doubled in size, this should take between 60 to 90 mins. My son takes a before and after photo on his phone so that he can judge the rise.
  9. Carefully tip the dough onto a lightly floured work surface and shape your dough into a thick baton.
  10. Gently lift the shaped loaf onto an oiled, or parchment lined, heavy baking sheet.
  11. Pre heat the oven to 200°c/ 180°c fan.
  12. Leave for another hour for its final rise.
  13. Make several slashes with a sharp blade, a baker's lame or serrated knife.
  14. Place in the oven and bake for about 40mins, check after 30 though.- if you're using a probe thermometer you're looking for an internal temperature of 93°c.
  15. Leave on a cooling tray and try to wait at least 20 mins before trying the bread. I usually make double as the rest of the family seem to materialise out of thin air as soon as I take the bread put of the oven.