A classic European rye bread with caraway seeds. Delicious toasted and served with butter and Marmite.
Preheat the oven to 200'C.
In a large bowl, combine all of the dry ingredients using a fork.
Warm the water until it is tepid and slowly pour into the dry ingredients, mixing with the fork. When all the water has been added, remove the fork and mix the dough by hand. Shape the dough into a ball and place on a floured surface. Lightly knead the mixture until it form a smooth ball.
Place the mixture back into the bowl and cover with cling film. Allow the mixture to prove for up to an hour.
Whilst the bread is proving place a baking tray in the oven to heat up.
When the dough is proved, tip the dough directly onto the hot baking tray and place in the oven.
After 10 minutes of baking, reduce the heat of the oven to 180'C and cook for a further 30 minutes.
«Use a razor blade to score a pattern into the top of your loaf.»