Caraway Seed Bread

Prep Time: 15mins
Cook Time: 30mins
Ready in: 45

Catherine Leyden bakes up a wholemeal Caraway Seed Bread.


  • 275g/10oz Odlums Coarse Wholemeal
  • 150g/5oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 2 Teaspoon Baking Powder
  • 400ml/12oz Can Beer
  • 2 Tablespoons Shamrock Maple Syrup
  • 2 Dessertspoons Caraway Seeds

  1. Preheat oven to 350°F/180°C/Gas Grease a 900g/2lb loaf tin well.
  2. In a small saucepan warm the beer, maple syrup and caraway seeds.
  3. Mix together the remaining ingredients, pour the warm ingredients into the flour mixture and mix it up quickly.
  4. Quickly transfer to prepared tin, make a cut down the centre and bake for about 30 minutes until risen and when tapped underneath it has a hollow sound. Remove from oven and wrap in a clean tea towel untilcooled.