Caraway Bread

Caraway (Carum carvi) is one of the oldest spices, a biennial herb of the parsley or the umbelliferae family (Apiaceae). It originally comes from the Near East and the Mediterranean countries, but is now widespread throughout Europe. In naturopathy, it is said to have an appetizing effect and, as a tea, it also helps with flatulence and indigestion. Caraway can be found as a spice in various meat dishes, cheeses and vegetable dishes such as sauerkraut and cabbage soups. We use it here in our lovely caraway bread.

Duration: 2-3 hours or 18-27 hours

Amount: One or two loaves


600 grams of strong wheat flour

400 grams of wholemeal rye flour

1 tablespoon sea salt

600-750 millilitres of lukewarm water

20 grams/ half a cube of fresh yeast

2 teaspoons of sugar

1 tablespoon caraway seeds

100 grams of rye sourdough

Additional rye flour for kneading

Some black coffee for glazing


1. Put the wheat flour and the wholemeal rye flour in a bowl.

2. Make a well in the middle of the flour and stir in the crumbled fresh yeast with a little sugar and water.

3. Wait for it to form bubbles.

4. Now distribute the caraway seeds and the sourdough on the edge of the flour, and gradually work in the remaining water with a wooden spoon.

5. Cover with a kitchen towel and let rise for 1 1/2 to 2 1/2 hours.

6. After the resting time, knead the dough well, shape into one or two loaves, brush with the black coffee, sprinkle with caraway seeds and leave to rise in the proofing basket for about 30 minutes.

7. Put the bread or loaves in the preheated oven and bake at 250 °C on a chamotte bread baking stone and bake for 45-55 minutes.

Tip: If you like, you can also mix just the rye flour with the sourdough and about 400 millilitres of water and leave covered for 15-24 hours. On the baking day itself, add the wheat flour, the remaining water, the salt and the caraway seeds and left to rest for another 3 hours. Then knead well, shape into one or two loaves and bake for 45-50 minutes at 250 °C.

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