Paprika-caraway bread

Ingredients for 1 servings:

• 800 ml water, lukewarm
• 2 packets of dry yeast
• 4 tsp salt
• 500 g wheat flour
• 500 g rye flour
• 1 bag/s sourdough extract, 15 g
• 1 half bell pepper(s), chopped
• 1 tsp caraway powder or whole caraway seeds if desired
• Sesame seeds for sprinkling
• Butter and flour for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 50 minutes

super juicy and fresh with a crispy crust

Using the dough hook of a stand mixer, mix the lukewarm water with the dry yeast, salt, flour, and sourdough extract. Let the dough rest in a warm place for about 45 minutes. Meanwhile, cut or chop the bell pepper into very small pieces. Once the dough has risen, knead it again with the chopped bell pepper and caraway seeds. Then transfer it to a greased and floured square loaf pan and let it rest in a warm place for another 45 minutes (or a little longer if you like). Preheat the oven to 220°C (top/bottom heat). Once the bread has rested long enough, carefully make a small slit along the top of the bread so the crust can rise properly and become crispy. Sprinkle some sesame seeds and a little flour on top, if desired. Then carefully place the bread in the hot oven and bake for about 20-25 minutes to brown the crust. Then reduce the temperature to 200°C and bake for another 30-40 minutes. If the bread isn’t cooked through yet but is very dark on top, you can cover it with baking paper. Finally, just let it cool completely.