Dark Rye Bread

Ingredients

• 300 grye flour
• 200 gbread flour
• 7 gdry yeast
• 300 mlwarm water
• 2 tbspcaraway seeds
• 1 tspfine sea salt

Method

1. In a large mixing bowl, combine 300 g rye flour, 200 g bread flour, and 7 g dry yeast. Stir the dry ingredients together to evenly distribute the yeast, which will ensure an even rise. Gradually add 300 ml of warm water, mixing with a wooden spoon until a shaggy dough forms. The water should be warm to the touch, about the temperature of a warm bath, to activate the yeast without killing it.
2. Add 2 tbsp of caraway seeds and 1 tsp of fine sea salt to the dough. Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic. The dough should feel slightly tacky but not sticky, and should spring back when pressed lightly with a finger. If the dough is too sticky, sprinkle a little more bread flour as you knead.
3. Place the kneaded dough in a lightly oiled bowl, turning it once to coat the surface with oil. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free place until it doubles in size. This should take about 1 to 2 hours, depending on the warmth of your kitchen. The dough is ready when it has visibly expanded and a finger pressed into it leaves an indentation that does not immediately fill back in.
4. Once risen, gently punch down the dough to release excess air. Shape it into a round loaf by folding the edges into the center and turning it seam-side down. Place the shaped dough on a baking sheet lined with parchment paper, cover it with the towel again, and let it rise for another 30 minutes. This second rise will help the bread develop a lighter texture.
5. Preheat your oven to 220°C (428°F) while the dough is undergoing its second rise. Just before baking, use a sharp knife to make a few shallow slashes on the top of the loaf. This will allow the bread to expand properly in the oven. Bake in the preheated oven for 30 to 35 minutes, or until the crust is deep brown and the loaf sounds hollow when tapped on the bottom.
6. Remove the bread from the oven and transfer it to a wire rack to cool. Allow it to cool completely, about 1 hour, to set the crumb and make slicing easier. The bread should feel firm and the bottom should have a slightly hollow sound when tapped.
7. Once cooled, slice the dark rye bread and serve it warm with your meal. The dense, aromatic crumb pairs beautifully with hearty soups and stews, or simply with butter and cheese for a traditional Eastern European experience.