Light Rye and Caraway Seed Bread

This rye bread is ideal with ham, pork and salami on a buffet table.

Ingredients make 2 loaves

150 g rye flour

250 g white bread flour

220 g wholemeal flour

2 tbls caraway seeds

20 g salt

40 g brown sugar

1 packet instant dried yeast (7g)

340 ml lukewarm water

50 ml vegetable oil

Method

Place flours, caraway seeds, salt, sugar and yeast in a mixing bowl and combine. Add water and oil, mix until dough is formed. Knead the dough by hand or machine until smooth and rest the dough covered in the bowl for approx. 60 minutes. Remove the dough from the bowl and place on a lightly floured kitchen table. Divide the dough in two pieces. Shape each portion into an oblong shape and place on an oven tray. Place a towel on top and let the dough rise for approx. 60 minutes. Preheat oven to 200ºC normal bake. Remove the towel and cut a few slashes on top with a sharp knife. Place the tray in the middle of the oven and bake for approx. 25 minutes. Remove the bread from the oven and allow cooling for at least 30 minutes on a wire rack before cutting.

Note: You can add other ingredients such as sesame and flax seeds for extra texture.