Dense, moist and sweet from the caraway seeds, this country-style bread is perfect to enjoy with cheese and pickles.

Ingredients

• 1½ cups rye flour
• 2 cups high-grade flour
• 2 teaspoons salt
• 2 teaspoons caraway seeds (optional)
• 1 cup water, from the cold tap
• ½ cup tepid milk
• 1 tablespoon brown sugar
• 1½ teaspoons active dry yeast

Method

1. Stir in the flours, salt and caraway seeds if using, together in a large bowl and make a well in the centre.
2. In a jug, stir together the water, milk, sugar and yeast and set aside for 7-10 minutes or until the yeast is very frothy. Pour into the well and mix together to make a dough that's a little tackey or wet. This is easiest done with one hand; the other hand holds the bowl.
3. Turn dough out onto a lightly floured bench and knead well for about 10 minutes or until the dough is smooth and elastic. Turn over in a greased bowl, cover and set aside for 2½-3 hours or until doubled in bulk.
4. Preheat the oven to 220ºC. Lightly grease and flour a 10cm x 21cm loaf tin.
5. Turn the dough out and deflate gently. Press out a 21cm x 30cm rectangle. Roll up from the shorter edge and place seam side down in the prepared loaf tin. Set aside for 1 hour or until doubled in bulk. Sprinkle with flour and make two deep slashes on top of the loaf.
6. Bake in the preheated oven for 40 minutes or until browned and the bread sounds hollow when tapped underneath. Cool on a cake rack.