Bread baking, as it turns out, is an interesting hobby. I think it’s totally weird how some loaves of bread can take under 3 hours to make and bake, while other loaves can take up to 15 hours!
Totally just did that math (in my head too-not to brag or anything) and that’s a 12 hour difference. Weird. Most recipes don’t take “x amount of time to complete, give or take 12 hours.”
And I’m just talking about yeasted breads… don’t even get me started on quick breads.
This loaf is a 14-15 hour loaf. I like a long rise. I make the dough, go to bed, wake up (to a yeasty smelling kitchen) punch down the dough, make some coffee during the second rise. Have bread ready for a late brunch/early lunch situation.
That, my friends, is what I call a successful Sunday morning. Boom.
This loaf features caraway seeds-which smell really awesome. So savory. Great bread for soup, or just with butter. Not great bread for sweet jams or making into french toast. Pros and cons. Trade-offs. Life. Caraway seeds. (Ok, I was going somewhere with all that… but then I just started typing everything that came to mind… and I sort of lost where I was going.)
Oh-and you’ll note that I am using a couple different types of flours but you can totally use all bread flour if you prefer. Do you’re thing, man.
Caraway Seed Bread, makes 1 loaf. Baking method learned from My Bread.
Needed: 2 1/2 cups bread flour, 1/4 cup rye flour, 1/4 cup whole wheat flour, 1 1/4 teaspoons fine grain sea salt (or just regular salt if you don’t want to be fancy), 1/4 teaspoon active dry yeast, 1 1/3 cup water and 2 tablespoons caraway seeds.
In a bowl combine the flours, salt, yeast and seeds. Stir in the water and using your (clean) hands knead dough into a ball. Cover and allow to rise for 12 hours (take a nap or go to work or something, don’t just wait around-it’s too long!). Punch dough down and form another ball. Sprinkle some flour in a clean dish towel (not a fuzzy one) and place the dough ball in, wrapping it loosely in the towel and let it rise another hour. Now bake in a dutch oven (or clay pot) for 25 minutes at 450 F. Uncover the pot and let it bake another 5-8 minutes.
Enjoy! xo. Emma