Dark rye bread with coriander seed & caraway We make this bread at home once or twice a week. There’s no kneading, no dough machine, no yeast – you simply need a few moments to combine the ingredients, then leave the dough to rise. With its sticky texture and complex flavour, it’s the best rye sourdough I’ve ever eaten. The seeds and rye flour make it sweet and nutty, the coriander adds zest and the caraway keeps it clean. Perfect for sandwiches, especially Scandinavian-style open ones with smok

Martha Stewart’s Rye Bread with Caraway Seeds | Martha Bakes Recipes | Martha Stewart Living

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