Caraway Bread   Veg  CD  CBF  English 70mins plus proving

Makes 2 loaves    Cold  Vegetarian  Savoury Baked Fayre  England  Britain  British  Europe

Ingredients:

20g/3/4oz. Fresh Yeast

450g/1lb Medium Rye Flour

450g/1lb Wholemeal Flour

600ml/1pt Warm Milk

15g/1/2oz. Soft Brown Sugar

1 1/2 teasp Salt

2 teasp Caraway Seeds

Instructions

1. Blend the yeast with 2 tablespoons of the milk. Mix together the flours, salt and sugar in a warmed bowl then make a well in the centre and pour in the yeast liquid and remaining milk. Draw the dry ingredients into the liquid and mix until a smooth dough is formed.

2. Turn onto a lightly floured surface and knead for 10 minutes until the dough becomes elastic. Place in a bowl, cover with a damp cloth and leave in a warm place for 1-1 1/2 hours until doubled in size.

3. Turn onto a floured surface and knead in the caraway seeds. Cut the dough in half and form each piece into a loaf shape. Place in the loaf tins, cover with a damp cloth and leave in a warm place for 40-45 minutes or until risen to the top of the tins. Preheat the oven to 240C, 475F, Gas mark 9 and grease 2 loaf tins.

4. Bake in the centre of the very hot oven, for 15 minutes then reduce the temperature to hot, 220C, 425F, Gas mark 7, transfer the tins to a lower shelf and bake for a further 25-30 minutes or until the bread sounds hollow when tapped underneath. Cool on a wire tray.

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