Rye Bread

1. 1

   Grease a baking sheet.

2. 2

   Mix flours, caraway seeds and salt in a bowl and make a well in the centre.

3. 3

   In a small bowl, mix the yeast with the milk and honey.

4. 4

   Pour into the centre of the flour, add the water and gradually incorporate surrounding flour and caraway mixture until dough forms.

5. 5

   Turn out the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth, elastic and firm.

6. 6

   Place in a large lightly oiled bowl, cover with lightly oiled plastic wrap and let rise in a warm place for about 3 hours or until double in bulk.

7. 7

   Turn out the dough onto a lightly floured surface and punch down.

8. 8

   Shape into an oval loaf and place on prepared baking sheet.

9. 9

   Dust with whole wheat flour, cover with lightly oiled plastic wrap and let rise, in a warm place for 1 1/2 hours or until doubled in size.

10. 10

    Meanwhile, preheat oven to 425 degrees.

11. 11

    Using a sharp knife, slash the loaf with two long cuts about 1 inch apart.

12. 12

    Bake for 30-35 minutes or until loaf sounds hollow when tapped on bottom.

13. 13

    Transfer loaf to wire rack and set aside to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.