German Rye Bread

Ingredients

• Warm water (1 1/2 cups)
• Molasses (1/4 cup)
• Caraway seeds (2 teaspoons)
• Salt (1 teaspoon)
• Active dry yeast (2 teaspoons)
• Bread flour (2 cups)
• Rye flour (1 cup)
• Olive oil or butter (for greasing)

Instructions

1. In a large mixing bowl, combine the rye flour, bread flour, yeast, salt, and caraway seeds, mixing well to distribute the ingredients evenly.
2. In a separate bowl, mix the molasses into the warm water until fully dissolved, creating a sweet and rich liquid.
3. Pour the water mixture into the dry ingredients and stir with a wooden spoon until a shaggy dough starts to form.
4. Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until the dough is smooth and elastic, ensuring to incorporate any flour from the surface.
5. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and allow it to rise in a warm place for 1 hour, or until it has doubled in size.
6. Preheat the oven to 375°F (190°C) during the last 15 minutes of the dough rising.
7. Once risen, punch down the dough to release the air and shape it into a loaf. Place the loaf on a greased baking sheet.
8. Cover the loaf loosely with the kitchen towel and let it rise again for another 30 minutes, allowing it to puff up.
9. After the second rise, bake the bread in the preheated oven for 40-45 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
10. Remove the bread from the oven and let it cool on a wire rack before slicing.