Brewed Black Bread with Caraway Seeds

Those who remember the Soviet era will remember the taste and smell of black bread with caraway seeds. Such bread can be made at home in a conventional oven.

Ingredients

• Rye flour – 150 g
• Malt – 25 g
• Apple juice – 250 ml
• Whole wheat flour – 200 g
• Dry yeast – 2.5 g
• Water – 100 ml
• Salt – 8 g
• Brown sugar – 15 g
• Coriander – 1 g
• Cumin – 1 g
• Olive oil – 2 tablespoons

Directions

1. First, sift the flour. For any baking, remember, the flour must be sifted. The flour will be saturated with oxygen, there will be no lumps during kneading, and the baked goods will be more fluffy. Mix rye flour and malt. We put a saucepan with juice on the fire.
2. Add hot, almost boiling juice to the flour and malt mixture and knead thoroughly with a spoon. Set aside for 15 minutes – cool. Has it cooled down? Add sifted whole wheat flour, mix.

   

3. Add yeast, brown sugar, salt, and two unforgettable ingredients – cumin and coriander, literally pinch at a time. Finally, two tablespoons of olive oil.
4. Stir with hands or with a mixer with dough attachments at low speed. Add water (100 ml). Knead for a minute or two and take a break for five minutes – the flour should absorb the water. Five minutes have passed? We continue to knead the dough for about 5-8 minutes. That’s it, the dough is ready. Don’t be surprised if it’s a little sticky – it’s due to the rye flour.
5. We take a rectangular shape. Thoroughly grease the shape and hands with olive oil – an excellent cosmetic product, by the way. So now you are not just cooking, you are looking after yourself.
6. We spread our dough in a mold and leave it in a warm place to rise. How long it takes depends on the temperature in your kitchen. A sign of readiness is an increase in volume by two times. If you use a bread maker, the dough will come up in 20-25 minutes. Rye flour has a lower gluten content than wheat flour. This is a valuable property for allergy sufferers. Perhaps brown bread made from rye flour will be the healthiest for you. The dough should now weigh exactly 550 grams. The weight is worth knowing, as it is the main indicator of bread readiness. When baking, he should lose no more than 10 percent of its weight – and no less. If it is less, then the bread is not baked. There will be more – it means dry.

   

7. The dough has doubled. Preheat the oven to 170 degrees. To get a nice glossy crust, I use the steam baking program. If your oven does not have such a program, place a 200-300 ml container of water on the bottom.
8. We put the form with the dough in the oven. In half an hour we get our bread – it’s ready. There is a little secret to baking bread from rye flour: you don’t need to eat it right away. You should take the bread out of the mold, put it on a towel or napkin, but try it – only after a day.
9. Look at our bread. The crust is crunchy. The crumb is baked. It smells like childhood. Cut off a bite, brush with fresh butter and enjoy!