Recipes
Homemade Caraway Bread

Homemade Caraway Bread

Name: Homemade Caraway Bread
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 400 g plain flour; 100 g rye flour; 330 ml water; 1 packet dried yeast; 1 teaspoon caster sugar; 1.5 teaspoon salt; 2 teaspoons caraway; plain flour; sunflower oil

Karel ČernýBakedCzech Cuisine x se líbilo

Hearty homemade caraway bread with a distinct caraway aroma and a crispy crust. The combination of wheat and rye flour gives the crumb elasticity and deep flavor, while dried yeast ensures a reliable rise. You can bake it without a bread machine or a prepared starter, all it takes is a little patience while it proves. Perfect served with spreads or alongside soups, and freshly baked it fills the whole kitchen with aroma.

Příprava: 30min

Vaření: 45min

CELKOVÝ ČAS: 1h 15min

Step by step process

Activating the yeast and kneading the dough

1
Make the yeast starter: from the total amount of water, measure out about 100 ml of lukewarm water, add the sugar and dried yeast, stir and leave for 10 minutes until a foam forms on the surface. Without an active starter the caraway bread will not rise properly.
TIP:
When you mix sugar and dried yeast into lukewarm water, a foam will form on the surface within 10 minutes. This is a sure sign that the yeast is active and the starter is ready for dough.
2
In a large bowl, mix the plain wheat flour and rye flour with the salt and caraway seeds. Pour in the starter and remaining water, then work into a sticky dough using a wooden spoon.
3
Knead the dough for 8-10 minutes (by hand or with a stand mixer) until smooth, elastic and beginning to pull away from the sides of the bowl. Shape into a ball.

First Rise and Shaping

4
Cover the bowl with a kitchen towel and let the dough rise in a warm place for 60-90 minutes, or until doubled in size.
5
Dust the work surface with flour, turn out the risen dough, gently flatten it and fold it into a taut loaf shape.
6
Line the bread pan with baking paper or lightly grease it with oil. Place the loaf seam-side down, cover and leave to rise again for 30-45 minutes.

Baking

7
Preheat the oven to 230 °C. Using a sharp knife, score the surface of the loaf in a cross or lengthwise, about 1 cm deep.
8
Place the pan in the oven and bake for 15 minutes at 230 °C. Then reduce the temperature to 200 °C and bake for a further 25-30 minutes, until the crust is deep golden and the loaf sounds hollow when tapped on the bottom.
TIP:
Tap the bottom of the bread with the back of a knife. A hollow sound means the bread is done. A dull sound indicates the internal structure is not yet ready, bake for another 5-10 minutes.
9
Turn the baked loaf out of the pan and leave to cool completely on a wire rack for at least 1 hour, so the crumb can set.

Serving

10
Slice the finished loaf only after it has cooled completely, using a serrated knife. Serve alongside soups, with spreads, or simply with butter and a pinch of salt.

More tips:

For an extra crispy crust, create steam in the oven: when placing the bread inside, put a heatproof dish of hot water on the oven floor, or spray the oven walls with water a few times.

You can briefly dry-toast the caraway seeds in a pan beforehand, this will intensify their aroma and flavor.

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Homemade Bread Recipes