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Caraway bread

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Ingredients for 20 servings:

  • 400 g flour, rye flour type 1150
  • 200 g flour, wheat flour type 405
  • 1 packet of yeast (dry yeast)
  • 15 g salt
  • 500 ml buttermilk
  • 1 tbsp lemon juice
  • ½ tsp caraway seeds, ground
  • 1 tsp caraway seeds, whole

Instructions

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

Mix both types of flour with dry yeast and salt. Stir in slightly warmed buttermilk and the spices. Knead the dough until it pulls away from the sides of the bowl. Then form it into a ball and let it rise, covered, for 30 to 45 minutes, until it has doubled in size. Knead the dough again, then shape it into a round loaf and place it on a baking sheet lined with baking paper. Let it rise for another 15 to 20 minutes. Make a few diagonal cuts in the surface of the loaf with a knife, place it in the preheated oven, and bake for 10 minutes at 240°C, then for about 50 minutes at 190°C.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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