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Rye and Caraway Bread
A dense sweet and soft rye bread with caraway seeds
Ingredients
- 250 grams rye flour and a little extra for dusting and a little extra for dusting
- 250 grams strong white flour
- 1 teaspoon salt
- 7 grams packet of fast action yeast
- 20 millilitres black treacle
- 1 tablespoon caraway seeds
- 300 millilitres water
- a little olive oil for kneading
Instructions
- Place the rye and strong white flour in a bowl and mix together.
- Add the salt to one side and yeast to the other
- Add the treacle and most of the water and mix together to create a soft dough, add a little more water if it is too dry.
- Put some olive oil on your work surface and put the dough on top
- Knead the dough for about 10 minutes until it is smooth and slightly stretchy (it won't be as stretchy as an all wheat flour loaf)
- Oil a bowl and put the dough in the bowl and cover with cling film or a tea towel, leave to rise for two hours until doubled in size.
- Once the bread has risen, bring it back to the work surface and fold it in on itself to knock the air out of it.
- Shape into a round and place on a flour dusted baking sheet, Cover again and leave to rise for 2-3 hours until doubled in size again
- Brush with a little water and sprinkle with a few extra caraway seeds, then slash with a knife.
- Heat the oven to 220 C and bake for 30 minutes
Notes
You can add a little steam to your oven by placing a roasting tin on the lower shelf and filling it with hot water, this helps to give a lighter crust.
This bread keeps really well, I was still eating it 6 days later and it still tasted fresh and good.
This bread keeps really well, I was still eating it 6 days later and it still tasted fresh and good.
Nutrition
Calories: 157kcalCarbohydrates: 33gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 196mgPotassium: 138mgFiber: 3gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 21mgIron: 2mg