Caraway Rye Bread
easy rye bread
“The way the butter melts.”

When we were in hard lockdown, our love for bread turned into us becoming avid bakers and thinking we were officially professional bread makers! #dreamalittle hehe

Since sourdough is a bit of a long process, here is a recipe that takes half the time (and half the gluten) without the refined sugar.

As soon as it comes out the oven I smother it with smashed avo, lemon juice and paprika!


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Makes 1 standard loaf

  • 200g rye flour
  • 200g whole-wheat flour
  • 5g instant yeast
  • ½ tsp pink Himalayan salt
  • 1 tbsp honey or maple syrup
  • 1 tbsp caraway seeds

If you want a more festive loaf you can also add cranberries or pumpkin seeds instead of caraway seeds.


  1. Add the rye flour + whole-wheat flour + yeast + salt into a mixing bowl.
  2. In a separate bowl, mix the honey/maple syrup and water and pour into the dry ingredients to form a dough.
  3. Flour your workspace and place the dough out onto the counter, kneading it for 8-10 minutes.
  4. Prepare a bowl with coconut oil and place the dough inside. Cover tightly with cling wrap and leave to rise in a warm place for 1 hour.
  5. Place the dough back into your workspace and gently remove any air/bubbles and place back into the bowl to rest for another hour. Preheat the oven to 200°C
  6. Gently remove the dough from the bowl and place into a baking tray or prepare loaf tin and dust with flour.
  7. Score the dough and bake for 30-35 minutes and allow to cool on a rack for 15 minutes prior to slicing.


TIP: If the dough seems to dry in step 2, add a few more tablespoons of water. Keep in mind rye bread is a lot “heavier” than white or whole-wheat bread.

Did you make this recipe? Share the love with me @life.with.lorna

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Comments (7)

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What a great project to do with the kids! I love how cute they look! How creative. Thanks for sharing. Deloris Derwin Grath

So glad you enjoyed making it! Thanks for sharing

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