Makes 1 loaf

Not many things can compare to the satisfaction of baking your own bread. This fool proof Rye Bread recipe is extra special as there is a lovely smell of orange wafting in house while baking. Enjoy on its own with butter, or place on the Smorgasbord spread.

210g warm water
½ tsp caster sugar
1 tsp active dried yeast
150g rye flour
190g strong bread flour
75g brown sugar
½ TB salt
½ tsp caraway seeds
finely grated zest of ½ orange
20g unsalted butter, melted
10g unsalted butter, melted (additional to brush)


Set 100g of the warm water aside in a small bowl. Stir in the sugar. Sprinkle over the yeast and allow to activate, approx. 10-12 minutes. You will notice it thickens, bubbles and foams.

In a separate bowl, combine the rye flour, bread flour, brown sugar, salt, caraway seeds and orange zest. Add the melted butter, activated yeast mixture and remaining 110g warm water and mix well until combined. Transfer to the bowl of a mixer fitted with the dough hook attachment and knead for 3-4 minutes until a ball of dough has formed. Add a little more flour if the mixture looks too sticky. (If you are kneading by hand, do so on a floured surface for 6-8 minutes.)

Place the ball of dough into a deep bowl that has been wiped with a little oil. Cover with a piece of oiled clingfilm and set aside in a warm area to prove for 2 hours.

After two hours, gently knock the dough and reshape into a ball by folding it in on itself. Place onto a tray lined with parchment paper, crease-side down and brush with melted butter. Cover lightly with oiled cling film and prove for another 2 hours.

In the meantime, preheat the oven to 190°C.

Remove the cling film and use a sharp knife to score three slashes into the bread across the top, no deeper than ½ cm. Bake in the oven for 30-35 minutes, rotating the tray in the last 10 minutes.

Remove and set aside on a cooling rack before enjoying with butter and a sprinkling of sea salt flakes!

TIP: If you notice your yeast has not activated, the water may have been too hot, killing the yeast. There is no saving this, you will have to whip up another bowl. The addition of sugar is important too, so don’t forget to add it.