Ingredients :
- 150 grams rye flour
- 150 grams white bread flour
- 1 tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water
- 1 or 2 tsp caraway seeds
Method :
- Mix flours, yeast, sugar and salt in a large bowl. Mix in caraway seeds.
- Add warm water and using a spatula, bring the dough together into rough ball. Add a bit more water if it seems dry and crumbly.
- Remove from bowl and knead a few minutes on a floured surface.
- When the dough is fairly smooth and soft, return to bowl and cover loosely with wrap. Let rise for about 60-90 minutes in a warm spot.
- After the dough has risen, gently knead out the air and roll out into a thick oval shape about 12 inches (30 cm). Next fold over the two long edges so they meet in the center and pinch together.
- Turn the pinched side upside-down and place on a baking sheet lined with parchment paper. Cut a few streaks into the dough so it"ll look extra nice when coming out of the oven :)
- Cover loosely with plastic wrap again and let rise an additional 30 minutes. Meanwhile preheat the oven to 250°C/480°F.
- When ready to bake, turn oven down to 220°C/430°F and put in the bread. Bake for 10 minutes, then turn down the oven to 200°C/400°F and bake for 10 minutes more.
- Remove from oven and let cool on a rack. Bon apetit!
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