Caraway Bread

Ingredients

• 500 g whole wheat rye flour
• 500 g whole wheat wheat flour
• 1 cube fresh yeast (42)
• a pinch of sugar
• 500 ml lukewarm water
• 150 g liquid natural sourdough starter (1 packet) from the health food store
• 1 tsp salt
• 2 tbsp caraway seeds (or anise)

Instructions

1. 1.

   All ingredients are prepared and left at room temperature to become as evenly warm as possible.

2. 2.

   Mix the flours in a large bowl, create a well in the center, add the crumbled yeast and sprinkle with sugar.

3. 3.

   Pour about 150 ml of water into the well. Stir with some flour from the rim to form a thick pre-dough.

4. 4.

   Cover and let rise at a warm spot for about 15 minutes until bubbles appear.

5. 5.

   Combine the pre-dough with the remaining flour using the dough hooks of an electric hand mixer, add the rest of the water and sourdough starter, then knead everything in the bowl.

6. 6.

   Transfer the dough to a floured work surface and knead by hand for 5-10 minutes until smooth and elastic. Return it to the bowl, cover, and let rise for about 1.5 hours until doubled in volume.

7. 7.

   Knead the dough again on a floured surface, add caraway (or anise) and salt, and mix through.

8. 8.

   Shape the dough into a loaf, dust with flour, and let rest for another 30 minutes.

9. 9.

   Brush the surface with water, pierce several times with a fork, then allow to rise for about 15 more minutes until the crust develops cracks.

10. 10.

    Preheat the oven to 220 °C fan-forced.

11. 11.

    Place the loaf on an oiled baking tray, lightly dust the top with flour.

12. 12.

    Bake in the oven for about 15 minutes while placing a heatproof dish of hot water nearby. Reduce the temperature to 180 °C and bake for another hour until done.

13. 13.

    Remove the bread from the oven and let it cool.

14. 14.