Rye and Caraway Bread

Instructions

• 1

  Place 1 2/3 cups (250g) bread flour, rye flour, yeast, salt, seeds and molasses in the bowl of a bench mixer. Using the dough hook, mix on low speed to combine. Add the warm water and mix until the dough starts coming together.

• 2

  Add the remaining flour and knead on medium speed for 10 minutes or until the dough is smooth and elastic.

• 3

  Transfer the dough to a heatproof bowl and cover with plastic wrap. Place the bowl in the oven in rack position 8.

• 4

  Select PROOF/88°F/CONVECTION/40 MINUTES and press START. Proof the dough until the dough doubles in size.

• 5

  Flour a 10-inch x 6-inch oval or 9-inch round proofing basket. If you don’t have a proofing basket, flour a baking tray.

• 6

  Turn the dough out onto a lightly floured surface and roll into a tight ball then shape into an 8-inch log. Place the dough into the floured basket or on the baking tray. Loosely cover with plastic wrap and place in the oven in rack position 8.

• 7

  Select PROOF/88°F/CONVECTION/40 MINUTES and press START. Proof until the loaf doubles in size.

• 8

  Remove the loaf from the oven.

• 9

  Reset the oven. Select BAKE/350°F/CONVECTION/50 MINUTES and press START to preheat.

• 10

  If using a proofing basket, flour a baking tray and gently turn the dough out onto the floured tray.

• 11

  Once preheated, place the loaf in the oven and bake for 50 minutes until golden brown and sounds hollow when the base is tapped.

• 12

  Cool bread on a wire rack.