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About this recipe: Rye flour is lower in gluten than wheat, so it produces a close-textured, moist loaf. Caraway seeds are a traditional seasoning, complementing the nutty flavour of rye to make an excellent bread that goes well with fish – particularly smoked mackerel, grilled kippers and pickled herrings – and soft cheeses.
To make dark rye bread, stir 2 tbsp molasses or black treacle into the water with the oil. * Substitute wholemeal flour for the white flour. * For a lighter loaf, use 200 g (7 oz) rye flour and 200 g (7 oz) strong white (bread) flour. * Cumin or fennel seeds also taste good in rye bread. Toast 1 tbsp of the seeds in a small, heavy-based frying pan over a moderate heat for 1–2 minutes or until they are aromatic. Remove from the heat, then leave to cool. Add to the flour instead of the caraway seeds. * For orange and caraway rye bread, add the grated zest of 1 large orange and 2 tbsp light muscovado sugar to the flour with the seeds, and substitute sunflower oil for the olive oil.
Making a variety of breads from different types of flour means that there is always an interesting loaf to complement a meal. This will help to increase the intake of starchy carbohydrates. * Caraway seeds are said to stimulate the production of saliva and aid digestion.