Caraway Bread

January 22, 2015

This is our favorite bread. 

Caraway seeds give the bread a lovely flavor and the recipe is very forgiving to bakers. The loaf is tasty even if the amount of yeast or flours vary a little or the baker forgets the dough to rise.

Only two things matters. First, use fine flours, because only they give the bread its pleasantly chewy texture. Secondly, make one large loaf, because the size of the bread has an effect on its taste. 

1 large loaf

5 dl (500 g) cold water
17 g fresh yeast
0,75 tsp salt
1 tbsp caraway seeds
3 dl (170 g) fine, light rye flour (bolted rye flour)
6 dl (350 g) fine, dark wheat flour (yeast bread wheat flour)

Stir the yeast, salt and caraway seeds into the cold water. Gradually mix in the flour. Knead the dough for about 10 minutes until smooth.

Cover and leave to rise at room temperature for 2 hours. If you are busy, leave the dough to stand in a cool place, where it can rise several hours. 

Form the dough into a large loaf on a generously floured work surface. Line a baking tray with parchment paper, place the bread on it, cover and leave to rise for an hour. 

Preheat the oven to 225°C. Bake for 15 minutes. Reduce the temperature to 200°C and bake for a further 20 - 30 minutes.

The bread is ready if it sounds hollow, when you knock on its base.

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