Caraway seed bread is very common in central Europe. I don’t remember a single day without having this bread at home but as a child I hated the seeds inside. I actually become to love caraway over the years and now I can rarely omit it in my cooking.
Makes: 1 loaf
Preparation: 15 minutes (+ 1 hour 15 minutes proving)
Baking: 40 minutes
500g plain flour
300ml warm water
1 ½ teaspoons salt
4 teaspoons caraway seeds
14g dried yeasts
5 teaspoons oil
1 teaspoon sugar
egg, lightly whisked, for brushing
caraway seeds, for sprinkling
- Place the warm water into a bowl, add the sugar, sprinkle over the yeast and set aside for 10 minutes or until foamy.
- In a second bowl, mix the flour, salt and caraway seeds. Add the oil and the yeast mixture and form a soft, sticky dough. Place the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.
- Place the dough in a lightly floured bowl, sprinkle the top with flour, cover with a tea towel and set aside in a warm place for 45 minutes or until doubled in size.
- Knock back the dough then form a loaf and place onto a greased baking tray. Cover with a tea towel and allow to rise for another 30 minutes.
- Preheat the oven to 220°
- Flour the surface, score the top with a sharp knife and brush with the egg. Bake for 15 minutes then reduce the temperature to 190°C and bake for further 25 minutes or until the loaf sounds hollow when tapped underneath. Cool on wire rack.