👨‍🍳 Instructions

1. 1

   In a large mixing bowl, combine warm water, treacle, and brown sugar. Stir gently until dissolved. Sprinkle the dried yeast over the surface and let it sit for 10 minutes, or until foamy. This activates the yeast.

2. 2

   In a separate bowl, combine the rye flour, bread flour, salt, and caraway seeds. Mix thoroughly.

   💡 Tip: Caraway seeds lend an authentic, slightly peppery fragrance.
3. 3

   Gradually add the flour mixture to the yeast liquid, stirring with a sturdy wooden spoon until a sticky dough forms. The dough should feel dense but pliable.

   💡 Tip: The dough will be quite sticky.
4. 4

   Transfer the dough onto a lightly floured surface. Knead for about 10 minutes, adding a little more flour if necessary, until smooth and elastic.

5. 5

   Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

6. 6

   Preheat your oven to 250°C (480°F). Line a baking tray with baking paper or lightly oil it.

   💡 Tip: Some recipes suggest a higher initial temperature.
7. 7

   Punch down the risen dough and divide it in half to create two loaves. Shape them into loaves and place them on the prepared baking sheet. Let them rise for another 30 minutes.

8. 8

   Brush both loaves with cold water. Place the tray in the oven and bake at 250°C (480°F) for 10 minutes, then reduce the temperature to 180°C (350°F) and bake for an additional 25-30 minutes, or until the loaves sound hollow when tapped on the bottom.

   💡 Tip: The loaves may appear lighter than expected if malt extract isn't used, but the taste will still be excellent.
9. 9

   Remove the bread from the oven and let it cool completely on a wire rack before slicing.

   💡 Tip: Allowing the bread to cool for at least 24-48 hours before slicing can improve its texture and flavor.