German Rye Bread With Caraway Seeds |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Enjoy the rich dark taste of rye bread with this recipe for a traditional German loaf. Time does not include resting / rising. Ingredients:
1 lb rye flour, plus extra for dusting |
1 ounce fresh yeast |
1 1/8 cups water, tepid |
1/2 ounce salt |
1 teaspoon malt extract |
2 ounces butter |
3 tablespoons caraway seeds |
Directions:
1. Place 8oz of the rye flour and the yeast in a large mixing bowl. Add around 3/4 cup of tepid water and mix it thoroughly to make a thick batter
2. Set the dough aside to rest for around 2 hours, until the batter has risen and then fallen.
3. Add the remaining flour, remaining tepid water, salt, malt extract, butter and caraway seeds and mix together making a pliable dough.
4. Dust the inside of a rye loaf basket with flour. Shape the dough into a loaf and place in the basket. Set aside to rise for 2 hours.
5. Preheat the oven to 425°F
6. Place the risen loaf on a baking tray lined with baking parchment. Dust lightly with rye flour and bake for 30 minutes.
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