Ingredients
- 300 g rye flour
- 200 g strong bread flour
- 350 g warm water
- 15 g fresh yeast
- 10 g salt
- 1 tablespoon molasses
- 1 tablespoon caraway seeds
Step-by-step
Using a different robot? Switch it here:
- Put the water, yeast and molasses in the mixing bowl and set 2 min/37°C/speed 2.
- Add both flours, the salt and the caraway and mix 25 sec/speed 6.
- Knead 4 min/closed bowl/dough mode.
- Let the dough rise in a covered bowl until it grows, about 80 min.
- Shape a compact loaf and place it on the tray.
- Let it rise another 40 min.
- Make a lengthwise cut on the surface.
- Bake with steam in a preheated oven at 220°C for 40 min.
- Check that it sounds hollow when tapped on the base.
- Let cool completely before slicing.
Tips
- Rye makes stickier doughs and denser breads.
- Better to slice it the next day so the crumb settles.
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