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- Homemade Caraway Bread
Homemade Caraway Bread
Ingredients
Step by step process
Activating the yeast and kneading the dough
- 1
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.
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 separate large bowl, mix the plain wheat flour and rye flour with the salt and caraway seeds. Pour in the yeast mixture 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 only after the loaf has cooled, 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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