Rye bread with caraway
Description
Home baking for tea. For the bread you will need two kinds of flour: rye and wheat. You will also need malt, caraway seeds, fresh yeast, salt, and sugar. You can slightly increase the amount of salt if you want a more pronounced contrast of flavors. For the dough and for topping, I use whole caraway seeds, not ground. You can also add a pinch of coriander if you like its aroma. Serve cooled or lightly warm. Note: "солод" without context often means rye malt flour for bread—but it can mean grain malt in general; I've used “malt” as generic.
Instructions
- 1
Step 1
Prepare the ingredients. Warm the water to 40 degrees. Let’s begin!
- 2
Step 2
In warm water, dissolve the salt, sugar, and fresh yeast.
- 3
Step 3
Add both types of flour, malt, and 1/2 tsp caraway seeds (the remaining caraway seeds are needed for sprinkling).
- 4
Step 4
Knead a soft ball of dough; the dough is different from wheat dough. While kneading, add 1 tablespoon of vegetable oil. Cover with plastic wrap and place in a warm spot for 1–1½ hours to rise.
- 5
Step 5
The dough has tripled in size; deflate it with your hands and knead for several minutes.
- 6
Step 6
Shape the bread loaf and place it in a greased pan. Brush the top with the remaining vegetable oil and sprinkle with caraway seeds. Cover with a towel or plastic wrap and leave in a warm place for 30–40 minutes.
- 7
Step 7
When the loaf has risen well, preheat the oven to 180°C and bake for 1 hour.
- 8
Step 8
The bread is done. Cool it on a wire rack.
- 9
Step 9
Done. Serve to the table.
- 10
Step 10
Here’s how the bread looks sliced open.