Caraway Loaf

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)

  1. Crumble the yeast in a large mixing bowl.
  2. Melt the butter in a sauce pan.
  3. Add the water to the butter.
  4. Heat the mix until it is lukewarm,
  5. Pour it on the yeast.
  6. Stir the mix until the yeast has dissolved completely.
  7. Add the salt, caraway seeds, linseeds and syrup.
  8. Mix the flour into the dough, a little bit at a time.
  9. Put some cling film on top of the bowl and put it in the fridge.
  10. Let the dough rise over night (or for 8 h).
  11. Take it out in the morning.
  12. Carefully knead the dough.
  13. Divide it into 2 pieces.
  14. Melt some butter.
  15. Brush two bread tins with the melted butter. Save some for the sides and tops of the bread.
  16. Place each of the loaves in a tin. Brush them with butter all over.
  17. 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.)
  18. Pour some water in the bottom of the oven, once it is hot, to help give the loaves a better crust.
  19. Take them out and remove the loaves from the tins.  Let them cool down on a cooling rack.
  20. Make yourself a slice of bread with butter and cheese and eat with some soup maybe :).
  21. Enjoy!

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