Rye and Caraway Loaf
2 hrs 45 mins total time
20 mins active time
Makes 1 loaf
- 2⅓ cups (12¼ oz) bread flour
- 2 cups (8¾ oz) rye flour
- 2 tsp instant dried yeast
- 1 tbsp fennel seed
- 1 tbsp caraway seeds
- 2 tsp flaky sea salt
- 2 tbsp (1¾ oz) unsulfured molasses
- 1⅔ cups (13½ fl oz) warm water
- 1Put the bread flour, rye flour, yeast, fennel seeds, caraway seeds and salt in the bowl of a stand mixer with the dough hook attachment. Mix on low speed to combine.
- 2Combine the molasses and the warm water and add to the flour mixture. Mix on medium speed for 10 minutes, until the dough is smooth and elastic.
- 3Turn the dough onto the a counter and knead into a ball. Put the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour or until the dough doubles in size.
- 4Lightly flour the roasting pan.
- 5Turn the dough onto a lightly floured counter and knead into a tight ball. Shape into a 8-inch log. Place in the lightly floured pan and loosely cover with plastic wrap. Set aside in a warm place for 1 hour or until the dough doubles in size.
- 6Insert the wire rack into the bottom shelf position. Preheat the oven. Select BAKE/CONVECTION/350°F/50 minutes and press start.
- 7Once preheated, put the bread in the oven and bake for 50 minutes until golden and the bread sounds hollow when the bottom is tapped.
- 8Transfer to a wire rack. Serve warm or at room temperature.