Rye Bread

Directions

1. 1
   Grease a baking sheet.
2. 2
   Mix flours, caraway seeds and salt in a bowl and make a well in the centre.
3. 3
   In a small bowl, mix the yeast with the milk and honey.
4. 4
   Pour into the centre of the flour, add the water and gradually incorporate surrounding flour and caraway mixture until dough forms.
5. 5
   Turn out the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth, elastic and firm.
6. 6
   Place in a large lightly oiled bowl, cover with lightly oiled plastic wrap and let rise in a warm place for about 3 hours or until double in bulk.
7. 7
   Turn out the dough onto a lightly floured surface and punch down.
8. 8
   Shape into an oval loaf and place on prepared baking sheet.
9. 9
   Dust with whole wheat flour, cover with lightly oiled plastic wrap and let rise, in a warm place for 1 1/2 hours or until doubled in size.
10. 10
    Meanwhile, preheat oven to 425 degrees.
11. 11
    Using a sharp knife, slash the loaf with two long cuts about 1 inch apart.
12. 12
    Bake for 30-35 minutes or until loaf sounds hollow when tapped on bottom.
13. 13
    Transfer loaf to wire rack and set aside to cool.