German Rye Bread With Caraway Seeds

Enjoy the rich dark taste of rye bread with this recipe for a traditional german loaf. Time does not include resting / rising.

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.

Set the dough aside to rest for around 2 hours , until the batter has risen and then fallen.

Add the remaining flour , remaining tepid water , salt , malt extract , butter and caraway seeds and mix together making a pliable dough.

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.

Preheat the oven to 425f.

Place the risen loaf on a baking tray lined with baking parchment.

Dust lightly with rye flour and bake for 30 minutes.

rye flour, fresh yeast, water, salt, malt extract, butter, caraway seeds