German Rye Bread With Caraway Seeds

Ingredients

• 1 lb rye flour, plus extra for dusting
• 1 ounce fresh yeast
• 1 1/8 cups water, tepid
• 1/2 ounce salt
• 1 teaspoon malt extract
• 2 ounces butter
• 3 tablespoons caraway seeds

Directions

1. 1

   Place 8oz of the rye flour and the yeast in a large mixing bowl. Add around 3/4 cup of tepid water and mix it thoroughly to make a thick batter

2. 2

   Set the dough aside to rest for around 2 hours, until the batter has risen and then fallen.

3. 3

   Add the remaining flour, remaining tepid water, salt, malt extract, butter and caraway seeds and mix together making a pliable dough.

4. 4

   Dust the inside of a rye loaf basket with flour. Shape the dough into a loaf and place in the basket. Set aside to rise for 2 hours.

5. 5

   Preheat the oven to 425°F

6. 6

   Place the risen loaf on a baking tray lined with baking parchment. Dust lightly with rye flour and bake for 30 minutes.