Caraway Bread Recipe
Are you looking for a Caraway Bread recipe that will leave you asking for more? You don't need to be an expert to make out how mouth-watering and flavorful this dish really is.
Ingredients
3/4 oz. fresh (compressed) yeast
1 pint warm milk
1 lb. wholemeal (wholewheat) flour
1 lb. (4 cups) medium rye flour
1 1/2 teaspoons salt
1 1/2 oz. soft (light) brown sugar
2 teaspoons caraway seeds
Directions
Blend yeast with 2 tablespoons (3T) of the milk.
Mix the flours, salt and sugar in a warmed bowl.
Make a well in the centre and pour in the yeast liquid and remaining milk.
Draw the dry ingredients into the liquid and beat until a smooth dough is formed.
Turn onto a lightly floured surface and knead for 10 minutes until the dough becomes elastic.
Place in a bowl, cover with a damp cloth and leave in a warm place for 1-1 1/2 hours until doubled in bulk.
Turn onto a floured surface and knead in the caraway seeds.
Cut the dough in half and form each piece into a loaf shape.
Place in greased 1 lb.loaf tins, cover with a damp cloth and leave in a warm place for 35-45 minutes or until risen to the top of the tins.
Bake in the centre of a very hot oven, 475°F, Gas Mark 9 for 15 minutes.
Lower the temperature to hot, 425°F, Gas Mark 7 and put the tins on a lower shelf.
Bake for a further 25-30 minutes or until the bread sounds hollow when tapped underneath.
Cool on a wire tray.
Mix the flours, salt and sugar in a warmed bowl.
Make a well in the centre and pour in the yeast liquid and remaining milk.
Draw the dry ingredients into the liquid and beat until a smooth dough is formed.
Turn onto a lightly floured surface and knead for 10 minutes until the dough becomes elastic.
Place in a bowl, cover with a damp cloth and leave in a warm place for 1-1 1/2 hours until doubled in bulk.
Turn onto a floured surface and knead in the caraway seeds.
Cut the dough in half and form each piece into a loaf shape.
Place in greased 1 lb.loaf tins, cover with a damp cloth and leave in a warm place for 35-45 minutes or until risen to the top of the tins.
Bake in the centre of a very hot oven, 475°F, Gas Mark 9 for 15 minutes.
Lower the temperature to hot, 425°F, Gas Mark 7 and put the tins on a lower shelf.
Bake for a further 25-30 minutes or until the bread sounds hollow when tapped underneath.
Cool on a wire tray.
