Potato bread with caraway and onion seed

Potato bread with caraway and onion seed

How to Cook Bread
1 large loaf
Peter Cassidy

The unusual addition of potato keeps this loaf lovely and moist. With the distinctive flavours of caraway and rye, this is the perfect sandwich loaf for pastrami or other cured meats, and strong cheeses such as Gruyère. You will need a 900g–1kg loaf tin.


Quantity Ingredient
350g strong white flour, plus extra to dust
50g rye flour
1 1/2 teaspoons salt
7g fast-action dried yeast
1 teaspoon black onion seeds
2 teaspoons caraway seeds
1 teaspoon malt vinegar
250ml tepid water
50g mashed potato
oil, to grease


  1. Mix the flours and salt in a large bowl and stir in the yeast, onion seeds and caraway seeds.
  2. Stir the vinegar and enough of the tepid water (about 75ml) into the potato to make a pourable mixture, and pour into the flour. Add enough of the remaining water to make a soft but not sticky dough.
  3. Knead the dough on a work surface for about 2 minutes until smooth. Put the dough in a lightly oiled bowl, cover with lightly oiled cling film and leave to rise until doubled in size, 1–2 hours.
  4. Knock the dough back and knead for a couple of minutes. Lightly oil the loaf tin.
  5. Shape the dough to fit into the prepared tin and cover loosely with lightly oiled cling film. Leave to prove until increased in size by half, and if you press the corner lightly with your finger, it leaves only a shallow indentation. Meanwhile, heat the oven to 220°C.
  6. Sift a light dusting of flour over the top of the risen loaf. Bake in the oven for 45 minutes, or until golden brown and it sounds hollow when tapped on the bottom. If not, reduce the oven temperature to 200°C and return the loaf to the oven without the tin for 5–10 minutes. Remove from the tin and cool on a wire rack.
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