A rustic round loaf of caraway bread is delicious eaten warm from the oven, as a base for sandwiches, alongside soup, or as toast. If you want to experiment, add sliced chives or sunflower seeds, or substitute other herbs for the caraway, such as dried rosemary or thyme. —Frances Conklin, Cottonwood, Idaho
Total TimePrep: 20 min. + rising Bake: 20 min. + cooling
Makes1 loaf (8 wedges)
- 1 package (1/4 ounce) active dry yeast
- 1-1/3 cups warm water (110° to 115°)
- 2 to 3 teaspoons caraway seeds
- 1 teaspoon salt
- 1 teaspoon honey
- 3/4 cup whole wheat flour
- 2-1/2 to 3 cups all-purpose flour
- 2 teaspoons cornmeal
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine caraway seeds, salt, honey, yeast mixture, whole wheat flour and 1-1/2 cups all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky).
- Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Grease a 15x10x1-in. baking pan; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf; place on prepared pan. Cover with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425°.
- Using a sharp knife, cut a large "X" in top of loaf. Bake on a lower oven rack 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.