Caraway Bread

Instructions

• 1
  Prepare a large bowl and fill it with 300 ml of lukewarm water. Crumble the yeast into the water, add sugar, and mix. Then set the bowl aside and let the yeast swell for 8⁠–⁠10 minutes at room temperature.
• 2
  Add 500 g of flour, 1 tablespoon of oil, 1 tablespoon of caraway seeds, and 2 teaspoons of salt to the bowl and work into a smooth dough. Cover the bowl with a cloth and let it rise for 30⁠–⁠45 minutes at room temperature.
• 3
  In the meantime, prepare a baking sheet and line it with baking paper.
• 4
  Once the dough has risen, sprinkle 20 g of flour on your work surface, turn out the risen dough onto it, and shape it into an elongated loaf, which you then transfer to the lined baking sheet. Cover the loaf with a cloth and let it rise for another 30 minutes.
• 5
  About 10 minutes before the end of the rising time, start preheating the oven to 230 °C.
• 6
  Brush the risen bread with water and sprinkle with 1 teaspoon of caraway seeds. Then place the baking sheet in the oven and bake for 15 minutes at 225⁠–⁠230 °C.
• 7
  Reduce the oven temperature to 200 °C and bake the bread for another 30⁠–⁠33 minutes.
• 8
  After baking, let the bread cool completely (this will take about 1 hour). Then slice it and serve.