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Caraway rye twists

  • 2:35 Prep
  • 0:15 Cook
  • Makes 12


  • 2/3 cup warm water
  • 1 teaspoon dried yeast
  • 2 teaspoons golden syrup
  • 1/2 cup rye flour, plus extra for dusting
  • 1/2 cup plain wholemeal flour
  • 1/2 cup plain bread flour
  • 1 teaspoon finely grated orange rind
  • 1 teaspoon sea salt
  • 1 1/2 teaspoons caraway seeds
  • 2 tablespoons extra virgin olive oil


  • 1
    Place warm water, yeast and golden syrup in a medium jug. Stir to combine. Stand in a warm place for 10 minutes or until frothy.
  • 2
    Combine flours, orange rind, salt and caraway seeds in a large bowl. Make a well. Add yeast mixture and oil. Stir until dough just comes together. Using an electric mixer fitted with a dough hook, knead for 5 minutes or until smooth and elastic. Place in a lightly oiled bowl. Cover with greased plastic wrap. Stand in a warm place for 1 hour 30 minutes or until doubled in size.
  • 3
    Preheat oven to 200C/180C fan-forced. Grease and lightly flour a large baking tray. Punch dough down. Turn out onto a lightly floured surface. Pat into a 15cm x 24cm rectangle. Working with 1 long edge closest to you, cut dough into 12 x 15cm long strips. Twist strips. Place 5cm apart on prepared tray. Season with salt and pepper. Stand in a warm place for 30 minutes.
  • 4
    Bake for 15 minutes or until browned and bread sounds hollow when tapped. Cool on tray. Serve warm or cold.

Source: taste.com.au


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