Rye and Caraway Bread
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Ready Time
1 hrs 10 mins
1 hrs 10 mins
Preparation
20 mins
20 mins
Cooking
50 mins (stand 2 hrs)
50 mins (stand 2 hrs)
Serves
makes 1 loaf
1 hrs 10 mins
Ready Time
Ready Time
20 mins
Preparation
Preparation
50 mins (stand 2 hrs)
Cooking
Cooking
makes 1 loaf
Serves
Serves
Ingredients
- 2 1/3 cups (350g) bread flour, divided
- 2 cups (250g) dark rye flour
- 2 tsp instant dried yeast
- 2 tsp fine salt
- 3 tsp fennel seeds
- 2 tsp caraway seeds
- 50g molasses
- 1 2/3 cups (400ml) warm water
Method
- Place 1 2/3 cups (250g) bread flour, rye flour, yeast, salt, seeds and molasses in the bowl of a bench mixer. Using the dough hook, mix on low speed to combine. Add the warm water and mix until the dough starts coming together.
- Add the remaining flour and knead on medium speed for 10 minutes or until the dough is smooth and elastic.
- Cover the bowl with plastic wrap and let the dough proof in a warm, draft-free place for 1 hour or until doubled in size.
- Flour a 25cm x 15cm oval or 23cm round proofing basket. If you don’t have a proofing basket, flour a baking tray.
- Turn the dough out onto a lightly floured surface and roll into a tight ball then shape into a 20cm log. Place the dough into the floured basket or on the baking tray. Loosely cover with plastic wrap and let the dough proof in a warm, draft-free place for 1 hour or until the dough rises to the top of the basket.
- Place the wire rack in position 3.
- Set the oven to BAKE > 180°C > CONVECTION > 50 MINUTES to preheat.
- If using a proofing basket, flour a baking tray and gently turn the dough out onto the floured tray.
- Once preheated, place the dough in the oven and cook until golden brown and sounds hollow when the base is tapped.
- Cool bread on a wire rack.
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