Caraway Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 400 g flour, rye flour type 1150
- 200 g flour, wheat flour type 405
- 1 packet yeast (dry yeast)
- 15 g salt
- 500 ml buttermilk
- 1 tablespoon lemon juice
- 0.5 teaspoon ½ caraway seeds, ground
- 1 teaspoon caraway seeds, whole
Print Recipe
Pin Recipe Instructions
- Mix both types of flour with dry yeast and salt. Mix in the slightly warmed buttermilk and the spices. Knead the dough until it comes off the edge of the bowl. Then shape into a ball and let rise, covered, for 30 to 45 minutes, until the dough has doubled in volume. Knead the dough again, then shape it into a round loaf and place on a baking sheet lined with baking paper. Let rise again for 15 to 20 minutes. Cut the loaf at an angle a few times with a knife, put it in the preheated oven and bake for 10 minutes at 240 ° C, then about 50 minutes at 190 ° C.
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