Easy Rye Bread with Caraway Seeds
- 10 dl rye flour
- 5 dl all-purpose flour
- 5 dl milk, lukewarm
- 1 tsp salt
- 50 g active dry yeast for sweet dough
- 1 dl light syrup
- 1 tsp caraway seeds
- 50 g unsalted butter or margarine, melted
1. In a large mixing bowl combine yeast and lukewarm milk. Let it sit for 5 minutes or until yeast becomes frothy.
2. Add light syrup salt caraway seeds and melted butter or margarine to the bowl. Mix until well combined.
3. Gradually add all-purpose flour and rye flour to the bowl mixing until sticky dough forms.
4. Knead the dough on a floured surface for 10 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl cover it with plastic wrap and let it rise in a warm draft-free place for about 1 hour or until it has doubled in size.
6. Preheat the oven to 190°C (375°F).
7. Punch down the dough and shape it into a round or oblong loaf. Place it on a baking sheet lined with parchment paper.
8. Bake the bread for 35-40 minutes or until its golden brown and sounds hollow when tapped on the bottom.
9. Let the bread cool on a wire rack before slicing and serving.
- mixing bowl
- measuring cups
- wooden spoon
- kneading surface
- greased bowl
- plastic wrap
- baking sheet
- parchment paper
- wire rack
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