Makes 2 loaves
Preparation time: about 25 minutes to mix, knead and shape; about 1½ hours resting and rising time
Oven temperature: 200ºC
Baking time: 35 minutes

• 350g brown rye flour
• 150g wholewheat flour
• 7.5ml salt
• 1 x 10g packet instant yeast
• 10ml caraway seeds
• 40ml butter
• 30ml molasses
• about 400ml water

1 Grease two baking sheets and set aside. Mix the two types of flour and salt in a large mixing bowl. Stir in the yeast and caraway seeds.
2 Rub in the butter, then add the molasses and water and mix well to form a soft dough.
3 In the bowl, knead the dough until smooth and manageable. Then turn out onto a lightly floured surface and knead until smooth and elastic.
4 Form the dough into a ball, place in a large bowl, cover with clingwrap and leave in a warm place until it doubles in size. Turn out onto a floured surface and knead away all air bubbles. Preheat the oven.
5 Divide the dough into two rounds or ovals and place on prepared baking sheets, then make a few cuts into the top of each loaf. Cover with clingwrap and leave in a warm place to rise. Then remove the clingwrap and bake for 35 minutes or until a tester inserted into the centre comes out clean and the bread sounds hollow when you knock it. Remove from the oven and allow to cool on the baking sheet for 10 minutes. Place on a wire rack to cool further.

Words and image: Home magazine