Rye and Caraway Bread

Instructions

• 1Place the flour, yeast, seeds and salt in the bowl of a stand mixer. Using the dough hook, mix on low speed to combine. Add the molasses and the warm water and knead on medium speed for 10 minutes, or until smooth and elastic.
• 2Turn the dough onto the countertop and knead into a ball. Place in a heatproof bowl and cover.
• 3Insert the wire rack into position 8.
• 4Place the dough in the oven. Set the oven to Proof, Convection, 95°F, for 40 minutes and press Start to proof. 
• 5The dough should be doubled in size. If not, proof it longer.
• 6To prevent the dough from sticking, flour a 10-inch x 6-inch oval or 9-inch round proofing basket or baking tray. A proofing basket gives the bread a nice shape.
• 7Turn the dough onto a lightly floured countertop and knead into a tight ball then shape into a 8-inch log. Place the dough into the basket or on the baking tray and loosely cover with plastic wrap.
• 8Place the dough in the oven and proof again for 50 minutes.
• 9The dough should be doubled in size. If not, proof it longer.
• 10Move the wire rack to position 7. Set the oven to Bake, Convection, 350°F, for 50 minutes and press Start to preheat. 
• 11Once the oven has preheated, gently turn the dough out of the proofing basket onto a floured baking tray. Turn out just before going into the oven to avoid the dough deflating.
• 12Once preheated, place the tray in the oven and cook for 50 minutes.
• 13The bread should be browned and sound hollow when tapped. If not, cook it a little longer. 
• 14Cool on a wire rack and serve.