With all the soup that we’ve been consuming lately I thought it might be nice to have something a little bit more special than a standard slice of toast with it. I love the flavour of the caraway seeds and it’s surprising how much the flavours of this loaf complement other things.
This bread has a really nice crust, not too light and chewy enough to allow the flavours to develop in your mouth as you munch on it.
350g strong bread flour
150g wholewheat flour
1/2 tsp dried yeast
1 tbsp caraway seeds
1 tsp soft dark brown sugar
365g tepid water
Put all of the dry ingredients into a large bowl and mix together with a whisk before gradually incorporating the water and mixing with your hands.
Turn the sticky dough out onto a clean, unfloured, work surface and knead it using the same method that I described in my Fougasse post. Work the dough until it loses its stickiness and becomes soft, smooth and elastic.
Wash and dry your mixing bowl, leaving it nice and warm. Pop the dough back in it, cover with a tea towel and leave it in a draught-free place for an hour or so to rise.
Once the dough has risen, carefully remove it from the bowl and gently knead it a few times, to distribute the air in it, before molding it into your desired loaf shape and placing onto a baking tray. Use a serrated knife to cut a couple of slashes across the top, for decoration and to allow the dough to expand a little more. Re-cover with a damp tea towel and allow to rest again for a further hour.
Whilst this is happening, pre-heat your oven to 230°c. Once you’re happy with how much your loaf has risen simply brush the surface of the dough with water (to keep it supple so that it can rise a little more in the oven) and bake it for 20-25 minutes until the crust is crisp and golden.
Allow to cool on a rack before enjoying.