Rye Bread with Caraway Seeds is a modern British recipe (based on a German original) for a classic dark yeasted bread made with a mix of rye flour, bread flour and treacle (molasses) that's flavoured with caraway seeds. The full recipe is presented here and I hope you enjoy this classic British version of: Rye Bread with Caraway Seeds.
Dissolve the yeast in the warm water and set aside. Meanwhile, combine the milk, sugar and salt in a bowl then beat in the treacle, butter, yeast mixture and 150g of the rye flour. Beat to a smooth batter then use a wooden spoon to beat in the remaining rye flour and the caraway seeds.
Add enough of the white bread flour, stirring all the while, until the dough is stiff enough to knead. Turn onto a lightly-floured work surface and knead thoroughly for between 5 and 10 minutes, adding more flour as needed (if the dough is sticky then add more flour). Place in an oiled bowl, turning to coat then cover and set aside in a warm place for about 90 minutes, or until doubled in volume. Knock the dough back then divide in half and shape into two round loaves.
Place on a greased baking tray, cover with a clean cloth and set aside to rise for about 90 minutes, or until doubled in volume.
Transfer to an oven pre-heated to 190°C and bake for about 35 minutes, or until cooked through (when ready the loaf will sound hollow if tapped on its base).
