Caraway Deli Rye Loaf
Inspired by techniques from America's Test Kitchen and NYT Cooking.
A bread and rye flour dough with caraway and molasses, baked in a tin until the centre reaches 96 °C.
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Method
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Equipment
- large bowl or stand mixer
- 23 x 13 cm loaf tin
- food thermometer
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 185 kcal |
| Protein | 6.1 g |
| Carbohydrate | 33.5 g |
| of which sugars | 2.7 g |
| of which free sugars | 2.5 g |
| Fat | 3.5 g |
| of which saturates | 0.3 g |
| Fibre | 4.8 g |
| Salt | 0.86 g |
Protein per 100 kcal
3.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Dough
- 330 g strong white bread flour
- 180 g rye flour
- 2 tsp instant yeast
- 2 tbsp caraway seeds
- 11 g fine sea salt or table salt about 1¾ tsp
- 2 tbsp molasses
- 2 tbsp vegetable oil, plus extra for the tin
- 320 ml warm water
- 1
Knead. Mix the flours, yeast, caraway and salt, add the molasses, oil and water and knead 8-10 min; the dough will stay slightly tacky.
- 2
Rise. Cover and leave 1-1½ h until about doubled.
- 3
Shape. Oil the tin, press the dough into a rectangle, roll up tightly and set seam-down in the tin.
- 4
Prove. Cover and leave 45-60 min until it rises about 2 cm above the rim. Heat the oven to 200 °C (180 °C fan).
- 5
Bake. Bake 40-45 min until dark golden and the centre reads 96 °C.
- 6
Cool. Turn out and cool completely on the rack before slicing.
Storage
Keep wrapped at room temperature for up to 3 days, or slice and freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
