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New York rye bread


  • Preheat oven to 210°C.
  • Mix together both flours, the yeast, salt and caraway seeds until well combined. Then make a well in the centre, pour in the tepid water and add the yoghurt. Bring together with your hands and mix well until all the flour is incorporated. Then knead with the palm of your hand until the dough is very pliable, adding more water and/or flour as needed.
  • Remove the dough and spray the bowl lightly with oil. Return the dough, cover with clingwrap and set aside in a warm place until doubled in size.
  • Then divide the dough into two and shape into ovals by making a crease down the centre with your hand and rolling over.
  • Place the loaves onto a lightly oiled baking tray, seam underneath, drape more clingwrap over the top and return to the warm spot until at least 1½ times in size.
  • When ready, cut a few slashes on the top of each loaf and cook in the oven for about 35 mins until hollow when tapping the base.
  • Cool on a rack before serving.
  • from "Bread" by Linda Collister


  • 700 gm unbleached strong white bread flour
  • 300 gm rye flour
  • 7 gm dried yeast
  • 2 tspn sea salt flakes
  • 2 tspn caraway seeds
  • 575 ml tepid water
  • 2 tbsp plain yoghurt at room temp.
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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