Ingredients for German Rye Bread With Caraway Seeds
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How to Make German Rye Bread With Caraway Seeds
- In a large mixing bowl, combine 8 ounces (225g) rye flour and 1 teaspoon (4g) active dry yeast.
- Gradually add ¾ cup (175ml) tepid water, mixing thoroughly until a thick batter forms.
- Cover the bowl and let the batter rest for 2 hours, or until it has risen and then fallen slightly.
- Add the remaining ingredients: 12 ounces (340g) rye flour, ½ cup (120ml) tepid water, 1 teaspoon (6g) salt, 1 tablespoon (15g) malt extract, 2 tablespoons (30g) unsalted butter, and 1 tablespoon (3g) caraway seeds. Mix until a pliable dough forms. Knead for 5-7 minutes.
- Generously dust the inside of a banneton (rye bread basket) with flour.
- Shape the dough into a round or oval loaf and place it seam-side up in the prepared banneton.
- Cover the basket and let the dough rise for another 2 hours, or until almost doubled in size.
- Preheat your oven to 425°F (220°C) with a Dutch oven inside for at least 30 minutes.
- Carefully remove the hot Dutch oven from the oven. Gently transfer the risen dough from the banneton into the Dutch oven.
- Score the top of the loaf with a sharp knife or lame.
- Cover the Dutch oven and bake for 30 minutes.
- Remove the lid and bake for an additional 20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
Nutrition Information (Approximate per serving)
Sodium
245 g
Sugar
42g
Fat
151g
Carbs
124g
