A delightful homemade rye bread with a hint of caraway, perfect for any occasion.
Combine the bread flour, rye flour, brown sugar, salt, caraway seeds, and yeast in a large mixing bowl.
Mixing the dry ingredients thoroughly ensures even distribution of the yeast and seasonings.
Add the warm water to the dry ingredients and mix until a dough forms.
Use warm water to activate the yeast effectively.
Knead the dough on a floured surface until smooth and slightly sticky, about 8 minutes.
Avoid adding too much flour during kneading to maintain the dough's moisture.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise until doubled in size, about 1 hour.
A warm, draft-free environment is ideal for the dough to rise properly.
Gently deflate the dough and shape it into a round or oval loaf. Place it on a parchment-lined baking sheet.
Handle the dough gently to retain some of the air bubbles for a lighter texture.
Preheat the oven to 375°F (190°C) and let the shaped dough rise again until almost doubled, about 30 minutes.
Cover the dough loosely with a towel during the second rise to prevent drying out.
Slash the top of the dough with a sharp knife and bake for 30 minutes, turning the pan halfway through.
Slashing the dough allows it to expand evenly during baking.
Remove the bread from the oven and let it cool on a wire rack before slicing.
Cooling the bread completely ensures the interior sets properly.
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