We wanted to make some bread this weekend and decided to try to make some with caraway seeds. We tried a new method, we let our dough rise over night in the fridge. The bread was delicious!
It is very easy to make a dough quickly in the evening and then bake it the morning after. The smell of newly baked bread in the house is hard to beat :). We enjoyed our bread when we came home after a hard training session with some potato and leek soup.
Ingredients Makes 2 loaves
Cooking time: 20 min preparation, 8 h to yeast, 1 h 10 min cooking time
- 25 g yeast
- 500 ml water
- 50 g butter
- 1 tbs caraway seeds
- 2 tbs linseeds
- 50 ml dark syrup
- 2 tsp salt
- 200 ml graham flour
- 1 l whole wheat flour (extra for rolling)
- Crumble the yeast in a large mixing bowl.
- Melt the butter in a sauce pan.
- Add the water to the butter.
- Heat the mix until it is lukewarm,
- Pour it on the yeast.
- Stir the mix until the yeast has dissolved completely.
- Add the salt, caraway seeds, linseeds and syrup.
- Mix the flour into the dough, a little bit at a time.
- Put some cling film on top of the bowl and put it in the fridge.
- Let the dough rise over night (or for 8 h).
- Take it out in the morning.
- Carefully knead the dough.
- Divide it into 2 pieces.
- Melt some butter.
- Brush two bread tins with the melted butter. Save some for the sides and tops of the bread.
- Place each of the loaves in a tin. Brush them with butter all over.
- Put the tins in a cold oven, and then turn the oven to 200°C and cook for 40-50 mins, until brown. (Count the time from when you turn the oven on, not from when it gets up to heat.)
- Pour some water in the bottom of the oven, once it is hot, to help give the loaves a better crust.
- Take them out and remove the loaves from the tins. Let them cool down on a cooling rack.
- Make yourself a slice of bread with butter and cheese and eat with some soup maybe :).