Light Rye and Caraway Seed Bread

Rye bread has hearty earthy flavours and is ideal in combination with caraway seeds for open sandwiches and compliments a good healthy soup.

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 or round loaves. Roll the dough in wholemeal flour and place on a baking tray. Allow the breads to prove under a towel for approx. 60 minutes. Preheat oven to 200ºC normal bake. Cut slashes on the top 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 like the flavour of caraway seeds substitute with other seeds such as sesame or poppy.