Salty Rye Bread-German Style

Loaded with caraway!

I did not know this is what I was looking for. A nice soft rye with loads of seeds. The salt on top is an added delight.

Salty Rye Bread

2 ½ teaspoons yeast

1 tablespoon sugar

240g milk, warm

42g butter

1 egg

1 teaspoon kosher salt

300g bread flour

120g rye flour

2 tablespoons caraway seeds

Oil for the bowl

After the second rise:

1 egg

2 teaspoons kosher salt

2 tablespoons caraway seeds 

In the bowl of a stand mixer combine the yeast, sugar and milk. Check to see if it foams, or if you know your yeast is good, proceed without waiting. Add the butter, egg and salt. Mix to combine. Then add the flours and caraway. 

Mix for 8-10 minutes with the dough hook. 

Remove to the bench, and knead a few times. 

Line the mixing bowl with oil, oil all sides of the bread, cover and rest for 90 minutes.

Knock the loaf onto the counter and press out the air, form the loaf, tightly. 

Place on a parchment line baking sheet to rise. 

Let rise 90 minutes or longer. Allow it to double in size and look very soft. 

Preheat oven to 350 degrees. 

Gently brush with the beaten egg, sprinkle with salt and caraway seeds. Pack it on densely. 

Do not be shy with the seeds and salt.

Bake for 35-40 minutes. Cool before cutting.

I will likely add ground caraway into the dough next time for a stronger flavor.