German Rye Bread With Caraway Seeds

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 lb rye flour, plus extra for dusting
• 1 ounce fresh yeast
• 1 1/8 cups water, tepid
• 1/2 ounce salt
• 1 teaspoon malt extract
• 2 ounces butter
• 3 tablespoons caraway seeds

Recipe

• 1 place 8oz of the rye flour and the yeast in a large mixing bowl. add around 3/4 cup of tepid water and mix it thoroughly to make a thick batter
• 2 set the dough aside to rest for around 2 hours, until the batter has risen and then fallen.
• 3 add the remaining flour, remaining tepid water, salt, malt extract, butter and caraway seeds and mix together making a pliable dough.
• 4 dust the inside of a rye loaf basket with flour. shape the dough into a loaf and place in the basket. set aside to rise for 2 hours.
• 5 preheat the oven to 425°f
• 6 place the risen loaf on a baking tray lined with baking parchment. dust lightly with rye flour and bake for 30 minutes.