• 525g rye flour
  • 500g wholemeal flour
  • 25g white flour
  • 20g fresh yeast or 10g dried yeast
  • 15g salt
  • 150g treacle
  • 750g water
  • 10g caraway seeds plus some to sprinkle on the top
  • (If using dried yeast add 150g of the water and warm. Leave for 10 minutes or until it start to bubble)

If you’re looking for tasty starter to enjoy before your Christmas dinner how about some lovely smoked salmon along with this fabulous Russian Rye Bread.


  1. Mix all ingredients together for 8 mins in a mixing machine with a dough hook
  2. Place in a greased loaf tin and allow to prove for 2 hours or overnight in the fridge to develop more flavour
  3. Bush a little water on the top and sprinkle with some caraway seeds
  4. Cook at 180c until hollow sounding when tapped on the bottom, this should take about 30 minutes

More from Daryll Young
View more recipes