Rye and Caraway Loaf

Instructions

• 1Put the bread flour, rye flour, yeast, fennel seeds, caraway seeds and salt in the bowl of a stand mixer with the dough hook attachment. Mix on low speed to combine.
• 2Combine the molasses and the warm water and add to the flour mixture. Mix on medium speed for 10 minutes, until the dough is smooth and elastic.
• 3Turn the dough onto the a counter and knead into a ball. Put the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour or until the dough doubles in size.
• 4Lightly flour the roasting pan.
• 5Turn the dough onto a lightly floured counter and knead into a tight ball. Shape into a 8-inch log. Place in the lightly floured pan and loosely cover with plastic wrap. Set aside in a warm place for 1 hour or until the dough doubles in size.
• 6Insert the wire rack into the bottom shelf position. Preheat the oven. Select BAKE/CONVECTION/350°F/50 minutes and press start.
• 7Once preheated, put the bread in the oven and bake for 50 minutes until golden and the bread sounds hollow when the bottom is tapped.
• 8Transfer to a wire rack. Serve warm or at room temperature.