German Rye Bread With Caraway Seeds

German Rye Bread With Caraway Seeds

Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
beverages, ovaltine, classic malt powder
butter, without salt
spices, caraway seed

Directions:
Place 8oz of the rye flour and the yeast in a large mixing bowl.
Add around 3/4 cup of tepid water and mix it thoroughly to make a thick batter
Set the dough aside to rest for around 2 hours, until the batter has risen and then fallen.
Add the remaining flour, remaining tepid water, salt, malt extract, butter and caraway seeds and mix together making a pliable dough.
Dust the inside of a rye loaf basket with flour.
Shape the dough into a loaf and place in the basket.
Set aside to rise for 2 hours.
Preheat the oven to 425F
Place the risen loaf on a baking tray lined with baking parchment.
Dust lightly with rye flour and bake for 30 minutes.