Caraway bread

Ingredients for 20 servings:

• 150 g rye meal (whole grain)
• 150 g flour (wheat flour type 1700)
• 300 g flour (wheat flour type 550)
• 42 g yeast, fresh
• 100 ml water, lukewarm
• 150 ml beer, lukewarm
• 125 g margarine, melted
• 2 eggs
• 1 tsp salt
• 1 tbsp caraway seeds
• Nutmeg, freshly grated
• Margarine, for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mix the flours together in a bowl and make a well in the middle. Crumble the yeast into a mixing bowl, dissolve it in the water, and then pour the mixture into the well. Add the remaining ingredients and knead everything into a dough using a dough hook. Shape the dough into a ball, cover, and let it rise in a warm place for about 1 hour until it has doubled in size. Then knead it thoroughly again. Preheat the oven to 220°C. Grease a loaf pan with margarine. Pour the dough into the pan, smooth it out, and score it lengthwise with a knife. Let the bread rise for another 15 minutes, then bake in the oven for 50 to 60 minutes.