Caraway Rye
Caraway rye bread is a classic, aromatic bread that is particularly popular in Central and Eastern Europe. The deep, earthy flavour of rye and the slightly spicy aroma of caraway seeds create a perfect harmony. It was originally made in rural bakeries, as rye provided a longer shelf life for the bread. Caraway rye bread is a great choice with soups, stews or simple sandwiches, and stays fresh for a long time thanks to traditional bread-making techniques.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the warm water, yeast, and honey. Let it sit for 10 minutes, or until the yeast is foamy.
2
In a large bowl, whisk together the rye flour, bread flour, salt, and caraway seeds.
3
Pour in the yeast mixture and olive oil, then knead until a soft, slightly sticky dough forms.
4
Knead the dough for about 10 minutes, until it becomes elastic and smooth.
5
Cover and let rise in a warm place for about 1.5 hours, or until doubled in size.
6
Turn the dough out onto a lightly floured surface and shape it into a round or oblong loaf.
7
Place on a baking sheet lined with parchment paper, cover, and let rest for another 30 minutes.
8
Preheat the oven to 430°F (220°C) and place a small oven-safe dish of water on the bottom rack to create steam.
9
Bake the bread for 35-40 minutes, or until golden brown and the loaf sounds hollow when tapped.
10
Let cool completely on a wire rack before slicing and serving.
