in Germany

German country bread with caraway

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Ingredients for 2 servings:

  • 10 g yeast
  • 180 g flour (rye flour)
  • 6 tbsp water
  • 15 tbsp milk
  • 2 tsp oil
  • 2 ½ tsp salt
  • 150 g flour (rye flour)
  • 175 g flour (wheat flour)
  • 6 tsp caraway seeds
  • 2 eggs

Instructions

Working time approx. 35 minutes; Rest time approx. 17 hours; Total time approx. 17 hours 35 minutes

Mix rye flour, yeast, and water into a smooth dough. Cover the bowl with foil to prevent the dough from drying out; it needs to rise for 16 hours. Mix the sourdough with milk, oil, salt, 2 teaspoons of caraway seeds, and half of the flour. Work the dough thoroughly, gradually adding the remaining flour. Once the dough is thoroughly kneaded, form 2 loaves, place them on a greased baking sheet, and let them rise until doubled in size. Brush the loaves with beaten egg and sprinkle with the remaining caraway seeds. Bake for 50-60 minutes at 200°C on the middle rack.

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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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