Photo: Franz Eugen Köhler, Köhler's Medizinal-Pflanzen, Public domain · source
Dish · From Bladwijzer
Rye bread with caraway
- Makes: 1 loaf
- Time: 30 min + 3 hrs rising and baking
- From: Caraway
Ingredients
- 250 g rye flour
- 250 g strong white flour
- 1 sachet dried yeast (7 g)
- 1.5 teaspoons salt
- 1 tablespoon caraway seeds
- 1 tablespoon treacle or honey
- 350 ml lukewarm water
Method
- Mix the flours, yeast, salt and caraway in a bowl.
- Dissolve the treacle in the water, pour onto the flour and knead for 10 minutes to a sticky dough.
- Cover and leave to rise for 1.5 hours, shape into a loaf, put it in a greased tin and leave to rise for another 45 minutes.
- Bake for 40 to 45 minutes in an oven preheated to 210 °C, until the loaf sounds hollow when tapped underneath.
Storing: 3 days in a bread bag; 3 months in the freezer, sliced.