Soft & Fluffy, Crusty Caraway Seed Bread Recipe

Soft & Fluffy, Crusty Caraway Seed Bread Recipe

This recipe will show you how to make a soft & fluffy, crusty caraway bread loaf. It’s similar to my simple white bread recipe, but stepped up a notch! We will go through the kneading and proving of the dough, and a few other helpful tricks along the way.

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Caraway seeds and bread.

Introduction

I have always enjoyed baking. But it’s an intimidating thing to get into. There are all kinds of techniques involved that we don’t use in any other kinds of cooking. When I first started I asked myself a lot of questions. How do I know if it is rising? What if the yeast is dead? What does “doubled in size” really look like?

Baking requires a little patience. And a lot of faith. So when it doesn’t work out quite how we wanted, it can be really disheartening. Which is a shame, because when it does work out, you end up with wonderful things like this!

That’s why it can come with such a wonderful sense of accomplishment. Not only is there more or less nothing quite like a perfectly baked loaf of still-warm bread. But because you really did earn it, it becomes even tastier!

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About the recipe

This loaf is very simple. It’s essentially a totally by-the-book white loaf with the addition of caraway. If you’d like to make a simple loaf of white bread, just skip the caraway and you’re there You could even replace the caraway with anything from cumin to fennel to black pepper. Whatever takes your fancy!

As a straightforward loaf of white bread, you could use it for anything you like. We’ll be using it a little in the next few days in a gorgeous pulled pork sandwich. And we’ll be using it to go alongside a delicious pork cassoulet. Caraway has a kind of liquorice or aniseed flavour, so this caraway bread pairs really well with pork.

You could also use it for croutons in a salad. Or even sliced very thinly as a kind of melba toast for terrines or parfaits. Perhaps best of all, soft, fluffy and perfectly crusty, this bread can be devoured just fine on its own. Perhaps with a generous wedge of butter after a light toasting in a pan.

About this Soft & Fluffy, Crusty Caraway Seed Bread Recipe

This recipe is really all about the little details. Kneading the bread until it’s springy and elastic. Really giving it time to prove. Those are the steps that make sure it becomes such a soft and fluffy loaf of bread.

We’re also going to cover the bread as it bakes. This helps it to cook evenly and to steam slightly, making the whole loaf softer, fluffier and more delicious! We will then uncover it for the last ten minutes and increase the temperature to brown and crisp that beautiful dark crust.

Recipes I have read call for a dutch oven, but I was able to achieve the same effect with two 25cm cake moulds. Anything big enough that seals will do the job. As long as you grease anything the dough could stick to!

Baking the loaf upside down is also an important step. The crease we will create on the underside turned upward and baked creates the wonderful, craggy top you can see in the picture above. You’ll better understand what I mean by this once we reach that point in the recipe.

Finally, I’ve provided a few handy links below for similar recipes and useful ideas!

Sliced open caraway seed bread recipe.

Related recipes

Simple Homemade White Bread Recipe

The Best Grilled Chicken Sandwich Recipe

Delicious Homemade Leftover Roast Beef Sandwich Recipe

Pulled Pork Sandwich Recipe



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Subscribe to my newsletter now for a free guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!


Caraway seeds and bread.

Soft & Fluffy, Crusty Caraway Seed Bread Recipe

Ed Chef
This recipe will show you how to make a soft & fluffy, crusty caraway bread loaf. It’s similar to my simple white bread recipe, but stepped up a notch! We will go through the kneading and proving of the dough, and a few other helpful tricks along the way.
Prep Time 30 mins
Cook Time 35 mins
Proving Time 1 hr 30 mins
Total Time 2 hrs 35 mins
Course Snack
Cuisine English

Equipment

  • 2x 25cm Cake Moulds (or equivalent, such as trays or a very well lined pan)

Ingredients
  

  • 500 g Strong Flour
  • 300 ml Water
  • 7 g Dried Active Yeast
  • 1 dessert spoon Caster Sugar
  • 1 dessert spoon Salt
  • Oil

Instructions
 

Make the dough

  • Sift the flour through a sieve and into a large mixing bowl
  • Add the salt, sugar and yeast and thoroughly combine
  • Pour in the water and mix everything together
  • Scrape the sides of the bowl as best you can and knead the dough on a flat work surface. It will be difficult to work with at first but it will get easier as the outside comes together
  • Knead for about 10 minutes or until the dough is springy and elastic, then shape into a ball

Prove

  • Clean out the bowl and grease it with a very thin layer of oil, then put the dough back in and cover it with a wet cloth
  • Allow the dough to prove for about an hour and a half or until it has doubled in size. If you rest it in a warm place, this will be a quicker process. Either way, you’re looking for a soft, spongy dough at the end
  • Tip the dough out and knead briefly, then shape the dough with both hands into a ball. Keep on shaping, over and over, pulling the ball shape taught and tucking the outside in at the bottom
  • Tighten up that shape as much as you can and put the dough back into the bowl, adding a little more oil if required. Make sure the crease created when you shaped the dough is face down, so that it will be facing up when you come to bake
  • Allow the dough to prove for a further half an hour

Bake

  • Set the oven to 180c while the dough proves
  • When ready, empty the dough out into a cake mould or equivalent. You want the crease to be facing upward
  • Put another, equal size mould on top and place the whole thing into the oven
  • Bake like this for 25 minutes, then remove the top mould and increase the temperature to 240c
  • After a further 10 minutes or when the crust is sufficiently brown, remove from the oven and allow it to cool, uncovered
Keyword Caraway Bread, Fluffy Bread Recipe, Soft Bread Recipe

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