Caraway Bread

It’s been way too long since I’ve blogged about anything. I’ve been quite busy, but things are a lot less hectic now, and I can focus on important things, like making pickles and baking bread. I had always thought caraway as a spice to use with rye sourdough bread, but this bread demonstrated me how well it goes with a lighter bread as well. I got the idea for this recipe from a little book about bread baking we checked out from the library – it’s called Leivo itse hyvää leipää and is written by Birgitta Rasmusson and Cecilia Lundin.

Caraway Bread

This is a very simple method for bread baking – no need to worry too much about kneading or shaping. This bread keeps well for a few days, stored in a paper bag that is wrapped in a kitchen towel.

This is what we used:

  • 3 dl wheat bran
  • 1 1/2 dl spelt flour
  • 2 dl white wheat flour
  • 3 dl whole wheat flour
  • 1 tablespoon caraway seeds, crushed
  • 1 teaspoon salt
  • 4 dl water, warmed to about 37 °C
  • 2 tablespoons muscovado sugar
  • 25 g fresh yeast
  • for decoration: about 2 teaspoons caraway seeds

I started by mixing the bran, the flours, salt, and the crushed caraway seeds in a bowl. Then I mixed the sugar with the water, and stirred with a fork until the sugar was diluted. Now I diluted the yeast into the water, crumbling it first with my fingers and then stirring with a fork. I poured the liquid into the bowl with the dry ingredients, and mixed it quickly into a dough. We spread the dough on a baking parchment placed on a baking sheet, and flattened with our hands until it was an evenly-shaped square, about 30cm x 30cm. Then we let it raise for 40 minutes.

The oven was set to 225 degrees Celsius. Before putting the bread in the oven, I sprayed it with some water and sprinkled caraway seeds over the top. I baked the bread for 15 minutes on the middle rack of our oven. Now the bread had browned just a little bit on the top, and I removed it from the oven and put it on a wooden rack to cool. Once it had cooled enough that I could touch it, I cut it into squares. We immediately enjoyed it with some soup.

Caraway Bread Closeup

7 Comments

  1. Posted May 16, 2009 at 23:42 | Permalink

    That bread looks so good. I like the mixtures of different flours in it.

  2. Posted May 18, 2009 at 16:18 | Permalink

    it looks scrumptious! I only discovered that I’m a big, big caraway fan recently.

  3. Posted May 19, 2009 at 19:49 | Permalink

    This looks really interesting, I’ll have to try it.

    Do you often make rye sourdough bread? If so, what recipe do you use? I’ve been trying to make my own rye sourdough lately, but with no success so far.

  4. Heikki
    Posted May 21, 2009 at 07:55 | Permalink

    Angela, just the other day Anni baked some really yummy rye sourdough breads in traditional Finnish style, I think she’ll blog about them soon!

  5. Posted May 23, 2009 at 08:17 | Permalink

    This is so interesting! it looks delicious!

  6. Posted May 24, 2009 at 10:52 | Permalink

    I hope Anni blogs about her rye sourdough, I’d love to see that!

  7. Posted December 27, 2009 at 16:14 | Permalink

    I love caraway! This bread goes well with some home-made strawberry jam – a sure burst of taste and fun!

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