German rye bread with caraway seeds

Method

1. Place 250g of the rye flour and the yeast in a large mixing bowl. Add around 180ml 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, treacle, 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 220ºC/gas 7.

6. Place the risen loaf on a baking tray lined with baking parchment. Dust lightly with rye flour and bake for 30 minutes.

Comments                        add a comment

Be the first to add a comment...

Ingredients

500g rye flour, plus extra for dusting
30g fresh yeast
280ml tepid water
15g Salt
8ml malt extract or treacle
50g Butter
3 tbsp caraway seeds

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Great discounts on cookware
Save money on shopping bills
Real Italian food for real food lovers