Rye Bread with Caraway
A dark, German bread that's great with just butter and cheese, or for making the best sandwiches ever! Leave out the caraway if you like, or try mixing in some walnuts and sunflower seeds.
Rye Bread with Caraway
A dark, German bread that's great with just butter and cheese, or for making the best sandwiches ever! Leave out the caraway if you like, or try mixing in some walnuts and sunflower seeds.
Cooking Instructions
- 1
Mix flours, yeast, sugar and salt in a large bowl. Mix in caraway seeds.
- 2
Add warm water and using a spatula, bring the dough together into rough ball. Add a bit more water if it seems dry and crumbly.
- 3
Remove from bowl and knead a few minutes on a floured surface.
- 4
When the dough is fairly smooth and soft, return to bowl and cover loosely with wrap. Let rise for about 60-90 minutes in a warm spot.
- 5
After the dough has risen, gently knead out the air and roll out into a thick oval shape about 12 inches (30 cm). Next fold over the two long edges so they meet in the center and pinch together.
- 6
Turn the pinched side upside-down and place on a baking sheet lined with parchment paper. Cut a few streaks into the dough so it'll look extra nice when coming out of the oven :)
- 7
Cover loosely with plastic wrap again and let rise an additional 30 minutes. Meanwhile preheat the oven to 250°C/480°F.
- 8
When ready to bake, turn oven down to 220°C/430°F and put in the bread. Bake for 10 minutes, then turn down the oven to 200°C/400°F and bake for 10 minutes more.
- 9
Remove from oven and let cool on a rack. Bon apetit!
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