Caraway seed bread

Caraway seed bread

By
From
The Scandinavian Cookbook
Makes
1
Photographer
Lars Ranek

Ingredients

Quantity Ingredient
100ml lukewarm water
25g fresh yeast
250ml buttermilk
500g plain wheat flour, plus extra for dusting
1 teaspoon salt
1 teaspoon caster sugar
1 tablespoon caraway seeds

Glaze

Quantity Ingredient
1 egg, beaten
1 tablespoon caraway seeds

Method

  1. Put the water in a mixing bowl, add the yeast and stir to dissolve. Add the buttermilk and stir again. In another bowl, sift together the flour, salt, sugar and caraway seeds. Stir the dry ingredients into the yeast mixture, working the dough until it comes away cleanly from the edge of the bowl.
  2. Dust a work surface with flour and knead the dough for about 5 minutes. Return the dough to the bowl, cover with a tea towel and set aside to rise for 1 hour at room temperature.
  3. Shape the risen dough into a loaf and place on a baking tray lined with baking paper. Leave the bread to rise again for 20 minutes. Preheat the oven to 200°C. Brush the bread with the beaten egg and sprinkle with caraway seeds, then bake for 40 minutes, or until the bread sounds hollow when you knock on its base.
  4. Leave the bread to cool on a wire rack. It tastes best when freshly baked or, alternatively, if toasted the next day.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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