Rye and Caraway Bread

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

1. 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.
2. Add the remaining flour and knead on medium speed for 10 minutes or until the dough is smooth and elastic.
3. 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.
4. Flour a 25cm x 15cm oval or 23cm round proofing basket. If you don’t have a proofing basket, flour a baking tray.
5. 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.
6. Place the wire rack in position 3.
7. Set the oven to BAKE > 180°C > CONVECTION > 50 MINUTES to preheat.
8. If using a proofing basket, flour a baking tray and gently turn the dough out onto the floured tray.
9. Once preheated, place the dough in the oven and cook until golden brown and sounds hollow when the base is tapped.
10. Cool bread on a wire rack.