Rye and Caraway Tin Bread

Rye bread is a superb alternative to other breads and is perfect in this classic combination with caraway seeds.

Ingredients make 2 loaves

500 ml scalded milk heated to (82ºC)

40 g butter

40 g caster sugar

1 tsp salt (6g)

1 packet instant yeast (7g)

125 ml lukewarm water

640 g rye flour

400 g wholemeal flour

2 tbls caraway seeds (14g)

Method

Place butter sugar and salt in a bowl. Pour the milk in, mix and allow cooling to 30ºC. Dissolve yeast with the water in a bowl. Place the yeast mixture in the milk with the flours and caraway seeds. Mix until combined and dust the work surface with flour and turn the dough out. Knead the dough for approx. 5 minutes until smooth and elastic or mix in a machine. Place the dough back into the bowl and cover with cling wrap. Allow resting for approx 90 minutes. Divide the dough in two and shape into oblong loaves. Roll the dough in wholemeal flour and place into greased bread tins. Allow the breads to prove under a towel for approx. 60 minutes. Preheat oven to 200ºC normal bake. Make a cut down the middle of the dough with a sharp knife. Bake in the oven for approx. 40 minutes. Remove bread from the oven and place loaves on a wire rack. Allow cooling for at least 15 minutes before cutting.

Note: If you don’t have caraway seeds substitute with other seeds such as cumin, cardamom or anise.