German Rye Bread With Caraway Seeds - cooking recipe

Ingredients

1 lb rye flour, plus extra for dusting
1 ounce fresh yeast
1 1/8 cups water, tepid
1/2 ounce salt
1 teaspoon malt extract
2 ounces butter
3 tablespoons caraway seeds

Preparation

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 425\u00b0F
Place the risen loaf on a baking tray lined with baking parchment. Dust lightly with rye flour and bake for 30 minutes.