Rye with Caraway
This loaf you love or you hate, mainly because of the caraway seeds. You need to start this the night before.
Ingredients
- 300 g rye flour plus extra for dusting
- 200 g strong white flour plus extra for dusting
- 20 g yeast
- 300 ml water
- 1½ teaspoons salt
- 60 g butter softened
- 60 g caraway seeds
Instructions
- Put half the rye flour, half the white flour and all the yeast into a large bowl, then add about 175 ml/6 fl oz of water and mix well until you have a thick paste.
- Leave this dough in the bowl overnight for 10–12 hours.
- Add the rest of the flours, the salt, butter, caraway seeds and remaining water and mix well in the bowl for 3 minutes.
- Tip out onto a lightly floured surface and knead well for 3 minutes, then put the dough back in the bowl and leave to rise for 1 hour.
- Line a baking tray.
- Tip the dough out onto your floured surface and roll into a ball, then, using a rolling pin, flatten it slightly into a disc.
- Cover the top with rye flour, put the dough on the baking tray and leave to rise for 2 hours.
- Preheat the oven to 220°C/425°F/gas mark 7.
- Bake the loaf for 30 minutes, then serve warm with smoked salmon.
