Ingredients:

  • 350 ml Warm Water (98–105°F / 37–40°C)
  • 30 g Molasses (Black Treacle or Dark)
  • 7 g Instant Dry Yeast (2 ¼ tsp)
  • 300 g Strong White Bread Flour
  • 200 g Dark Rye Flour
  • 10 g Fine Sea Salt
  • 15 g Caraway Seeds
  • 1 large Egg White (optional glaze, whisked with 1 tbsp water)

Instructions:

  1. Activate the Yeast: In a large bowl, combine the warm water and molasses. Sprinkle the yeast over the surface and let sit for 5–10 minutes until foamy.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the bread flour, rye flour, salt, and caraway seeds.
  3. Mix and Knead the Dough: Add the dry mix to the wet mixture. Knead for 8–10 minutes using a stand mixer or 10–12 minutes by hand. The rye dough will remain sticky but should pull cleanly away from the sides of the mixing bowl.
  4. First Proof (Bulk Fermentation): Lightly oil the mixing bowl. Place the dough inside, cover tightly, and allow to rise in a warm, draught-free spot until it is about 1.5 times its original size (90 minutes to 2 hours).
  5. Shape the Loaf: Gently turn the dough out, deflate it, and shape it into a tight log. Place the log seam-side down into a prepared 9x5 inch loaf pan.
  6. Second Proof: Cover the loaf pan loosely. Allow the loaf to rise again until it crests just above the edge of the pan (about 45–60 minutes).
  7. Preheat and Prep: Preheat the oven to 220°C (425°F). Place an empty, oven-safe tray on the bottom rack. Brush the loaf top with the optional egg white glaze and score the top 2–3 times.
  8. Bake and Steam: Place the loaf pan in the oven. Immediately pour ½ cup of hot water into the empty tray on the bottom rack to generate steam. Bake for 10 minutes.
  9. Finish Baking: Reduce the oven temperature to 190°C (375°F) and remove the steam tray. Continue baking for 30–35 minutes, or until the loaf sounds hollow when tapped (internal temperature should be 93°C / 200°F).
  10. Cool Completely: Immediately turn the loaf out onto a wire rack. Cool completely (at least 1 hour) before slicing. Do not slice while warm, as the crumb will be gummy.