📝 About This Recipe
This artisanal loaf pays homage to the rustic bakeries of Central Europe, where the sharp, cooling notes of whole caraway seeds are the undisputed star. By blooming the spices in warm liquid and using a blend of dark rye and strong bread flour, we achieve a deeply aromatic bread with a tight, moist crumb and a shatteringly crisp crust. It is a soulful, savory experience that balances the earthy sweetness of molasses with the bold, anise-like punch of the caraway aromatics.
🥗 Ingredients
The Spice Bloom
- 2 tablespoons Whole Caraway Seeds (high quality, toasted lightly for maximum aroma)
- 1 1/4 cups Warm Water (heated to 110°F (43°C))
- 2 tablespoons Unsulfured Molasses (provides color and a hint of smoky sweetness)
The Yeast Mix
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 teaspoon Granulated Sugar (to feed the yeast)
The Flour & Dough
- 1 1/2 cups Dark Rye Flour (stone-ground preferred)
- 2 to 2 1/2 cups Bread Flour (plus extra for dusting)
- 1 1/2 teaspoons Kosher Salt (fine grain)
- 2 tablespoons Unsalted Butter (softened to room temperature)
- 1 tablespoon Cocoa Powder (unsweetened, for a rich mahogany color)
The Glaze
- 1 Egg White (beaten with 1 tbsp water)
- 1 teaspoon Whole Caraway Seeds (for topping)
- 1/2 teaspoon Flaky Sea Salt (for topping)
👨🍳 Instructions
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1
In a small skillet over medium heat, toast 2 tablespoons of caraway seeds for 2-3 minutes until fragrant. Immediately transfer to a large mixing bowl to prevent burning.
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2
Add the warm water (110°F) and molasses to the bowl with the seeds. Stir until the molasses is dissolved. This 'blooms' the spices into the liquid.
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3
Sprinkle the yeast and sugar over the warm liquid. Let it sit for 5-10 minutes until a foamy 'head' appears, indicating the yeast is active.
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4
Whisk in the dark rye flour, cocoa powder, salt, and softened butter until a thick paste forms.
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5
Gradually add the bread flour, half a cup at a time, stirring with a wooden spoon until the dough pulls away from the sides of the bowl. Rye dough is naturally stickier than wheat dough, so resist the urge to add too much flour.
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6
Turn the dough onto a lightly floured surface. Knead by hand for 8-10 minutes (or 5-6 minutes in a stand mixer with a dough hook) until the dough feels smooth and elastic.
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7
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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8
Gently punch down the dough to release air. Shape it into a tight oval loaf or a round boule by tucking the edges underneath.
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9
Place the shaped loaf on a baking sheet lined with parchment paper. Cover loosely and let rise for another 45-60 minutes until puffy.
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10
Preheat your oven to 375°F (190°C). Using a very sharp knife or baker's lame, score three diagonal slashes across the top of the loaf about 1/2 inch deep.
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11
Brush the surface of the loaf with the egg white wash, then sprinkle with the remaining caraway seeds and flaky sea salt.
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12
Bake for 40-45 minutes. The loaf should sound hollow when tapped on the bottom and reach an internal temperature of 190°F-200°F.
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13
Transfer to a wire rack. It is vital to let the bread cool completely (at least 2 hours) before slicing, as rye bread continues to set its structure while cooling.
💡 Chef's Tips
Rye dough is notoriously tacky; use a bench scraper to help with kneading rather than adding excessive flour which makes the bread heavy. For a deeper sourdough-like tang, you can substitute 1/2 cup of the water with plain yogurt or buttermilk. If you prefer a softer crust, brush the loaf with melted butter immediately after it comes out of the oven instead of using the egg wash. Always check your yeast; if it doesn't foam within 10 minutes, discard and start over with fresh yeast to ensure a proper rise. Toasting the caraway seeds is a non-negotiable step—it transforms the spice from 'woody' to 'vibrant'.
🍽️ Serving Suggestions
Serve thick slices toasted with salted cultured butter and a drizzle of honey. The perfect base for a classic Reuben sandwich with corned beef, kraut, and Swiss cheese. Pairs beautifully with a smoky split pea soup or a hearty beef borscht. Serve alongside a platter of smoked salmon, capers, and cream cheese for brunch. Enjoy with a sharp aged cheddar and a glass of dark stout or porter.