Rågbröd

Experience the heartiness of Scandinavian cuisine with Rågbröd, a wholesome rye bread infused with caraway seeds. Perfect for cozy weeknight dinners or as a delightful accompaniment to your favorite soups and stews.

• 2 cups rye flour
• 1 cup all-purpose flour
• 1 tablespoon salt
• 1 tablespoon sugar
• 2 cups warm water
• 2 teaspoons active dry yeast
• 1 tablespoon caraway seeds
• 1 tablespoon oil

Method

1. 1

   In a large mixing bowl, combine the rye flour, all-purpose flour, salt, sugar, and caraway seeds (if using). Mix well.

2. 2

   In a separate bowl, dissolve the active dry yeast in warm water. Let it sit for about 5 minutes until frothy.

3. 3

   Pour the yeast mixture into the flour mixture. Stir until a dough begins to form, then knead for about 5-10 minutes on a floured surface until smooth.

4. 4

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

5. 5

   Preheat your oven to 375°F (190°C). Punch down the risen dough and shape it into a loaf. Place it in a greased loaf pan.

6. 6

   Cover the loaf again and let it rise for another 30 minutes. Optionally, score the top with a knife for decoration.

7. 7

   Bake the bread in the preheated oven for about 30-45 minutes, or until the crust is dark brown and sounds hollow when tapped.

8. 8

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