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Cumbrian Whig Bread

This recipe is a Cumbrian classic. A lovely soft white loaf spiced with carraway seed. It is said that this loaf comes from the German miners that came over to work the mines.


400g strong white flour

100g wholemeal

1 tsp salt

1 tsp sugar

7g yeast

370ml milk

1 tbsp caraway seeds

Here’s how

Place both the flours, caraway seeds and sugar into a large bow and blend together with your hands.

Add in the dried yeast to one side of the bowl and the salt to the other.

Make a well in the middle of the flour and pour in half the milk.