Caraway bread

Recipe: Caraway Bread


  • 2 x 7g sachets dried yeast
  • 1 tbs caster sugar
  • 2 cups (500ml) milk, lukewarm
  • 2 tbs olive oil
  • 500g pkt Ogran gluten-free self-raising flour
  • 1 tbs caraway see
    ds Ham and chutney, to serve


  1. Stir the yeast, sugar and milk together. Cover. Set aside in a warm, draught-free place for 10 minutes or until the mixture starts to froth. Stir in the oil.
  2. Grease an 11 x 21cm (base), 6.5cm deep loaf pan. Preheat oven to 180°C. Combine the flour, caraway seeds and yeast mixture until smooth.
  3. Spoon into the greased pan. Use the back of a wet spoon to spread evenly over the pan. Cover and set aside in a warm, draught-free place for 1-1 1/2 hours or until the dough rises and almost doubles in size.
  4. Bake for 30-35 minutes or until light golden and cooked through. Transfer to a wire rack to cool. Serve with ham and chutney.

Number of servings (yield): 3

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)