Ingredients:

  • 1 1/2 cups (355 ml) Lukewarm Water (105°F - 115°F)
  • 2 1/4 teaspoons (7 grams) Active Dry Yeast
  • 1/4 cup (80 grams) Molasses (or Black Treacle)
  • 2 tablespoons (28 grams) Unsalted Butter, melted and slightly cooled
  • 1 1/2 cups (180 grams) Dark Rye Flour
  • 2 1/2 cups (300 grams) Strong White Flour (Bread Flour)
  • 2 tablespoons (15 grams) Caraway Seeds
  • 2 teaspoons (10 grams) Fine Sea Salt
  • 1 large Egg White, lightly beaten with 1 tsp water (for wash)
  • 1 teaspoon (5 grams) Extra Caraway Seeds (for topping)

Instructions:

  1. Activate the Yeast: Pour the lukewarm water into the mixing bowl. Sprinkle the yeast over the top and add the molasses/treacle. Let stand for 5–10 minutes until frothy—a sure sign the yeast is alive and kicking.
  2. Add Fat and Liquid: Stir in the melted butter.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the rye flour, strong white flour, caraway seeds, and salt.
  4. Form the Dough: Gradually add the dry mixture to the wet mixture, mixing on low speed with a dough hook (or by hand) until a shaggy mass forms.
  5. Knead: Increase the speed to medium-low and knead for 8–10 minutes, or until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl. (If kneading by hand, this takes 12–15 minutes of solid effort.)
  6. Oil the Bowl & Rest the Dough: Lightly grease a large, clean bowl with a neutral oil. Place the dough ball into the oiled bowl, turning to coat. Cover tightly with plastic wrap or a damp tea towel.
  7. First Rise: Let the dough proof in a warm, draught-free place for 1.5 to 2 hours, or until it has doubled in size.
  8. Punch Down & Shape: Gently punch the risen dough down to release the trapped gases. Turn the dough onto a lightly floured surface. Shape it into a tight oval log that fits neatly into your prepared 9x5 inch loaf pan.
  9. Second Rise (Final Proof): Place the shaped dough into the pan. Cover loosely and allow to rest for another 1 to 1.5 hours, or until the loaf has nearly doubled in size again and looks puffy. Don’t rush this step!
  10. Preheat Oven: 20 minutes before baking, preheat your oven to 375°F (190°C).
  11. Apply Wash and Topping: Brush the top of the loaf gently with the beaten egg white mixture. Sprinkle with extra caraway seeds.
  12. Bake & Check: Bake for 35–40 minutes. The loaf is fully cooked when the internal temperature registers 200°F to 210°F (93°C to 99°C).
  13. Cool: Immediately remove the loaf from the pan and transfer it to a wire rack. Allow the bread to cool completely (at least 1 hour) before slicing to prevent a gummy texture.