Alpine Caraway Bread
An aromatic, hearty farmhouse bread with a crisp crust
24-hour fermentation for maximum flavour and better digestibility. Four parts wheat, one part rye, refined with caraway and bread spices from Pflegerhof. Stays fresh for a long time.
For 1 loaf (approx. 1 kg)
- 450 g wheat flour (type 550)
- 120 g rye flour (type 1150)
- 380–400 g water
- 12 g salt
- 1 g fresh yeast (a small ball about 1 cm in diameter)
- 15 g apple cider vinegar
- 1–2 tsp caraway seeds (whole or lightly crushed)
- 1 tsp bread spice mix from Pflegerhof (fenugreek, fennel, coriander)
Method
1
Mix all ingredients except the spices and knead for about 8–10 minutes until smooth and slightly sticky. Hold back a little water and add it only if needed. Add the caraway and spices at the end.
2
Cover and let the dough rest for 18–23 hours at room temperature. During fermentation (after about 2 and 8 hours), stretch and fold the dough: gently pull one side up and fold it over itself, repeating all around to build structure without losing air.
3
Shape the dough gently on a floured surface, first round, then slightly elongated. Avoid pressing out too much air. Let rise again for about 1 hour.
The dough is ready when it has slightly increased in volume, feels airy and elastic, and springs back slowly when pressed with a finger, leaving a slight indentation.
4
Preheat the oven to 250 °C (480 °F). Place a container with water inside to create steam.
5
Score the loaf with a sharp blade before baking.
- 20 minutes at 250 °C
- Release the steam and remove the water container
- Finish baking for about 25 minutes at 210–220 °C (410–430 °F)
The bread is done when it has a deep golden crust and sounds hollow when tapped on the bottom.
For a more rustic flavour, lightly toast the caraway seeds in a pan before adding them.
Perfect with cured meats, cheese, or simply with butter.
