Wholemeal and Rye Sandwich Bread

This wholesome rye bread with caraway seeds is excellent for sandwiches with cheese and meat.

Ingredients make 1 loaf

160 g rye flour

160 g wholemeal flour

300 g plain white flour

1 packet instant yeast (8 g)

1 tbls caraway seeds

60 g brown sugar

15 g salt

420 ml milk

40 g butter

Method

Place flours, yeast, sugar, salt and caraway seeds in a large bowl and blend evenly. Place milk and butter in a small pot and warm over medium heat while stirring until butter is melted (40ºC). Add this mixture to the flour mixture and combine. Knead the dough by hand or machine until smooth and rest covered for approx. 80 minutes. Remove the dough from the bowl and place on a lightly floured kitchen table. Deflate the dough and form the dough into a log shape. Place the dough in a greased 10 x 10 x 28 cm Pullman tin and press the dough gently on top. Place a towel on top and let the dough rise until 1 cm from the top approx. 70 minutes. Preheat oven to 200ºC. Remove the towel and place the lid on the tin. Place the tin in the middle of the oven and bake for approx. 40 minutes. Remove the bread from the tin and allow cooling for at least 30 minutes on a wire rack before cutting.

Note: Try rolling the dough in seeds before placing in the tin such as poppy or sesame seeds.