Rising and proofing time
2 1/4 - 2 3/4 hrs

Ingredients:
2½ tsp dried yeast
1 tbsp molasses
1 tbsp vegetable oil, plus extra for greasing
1 tbsp caraway seeds
2 tsp salt
8oz (250ml) lager
2½ cups rye flour
1 1/4 cups all-purpose flour,
plus extra for dusting
polenta, for dusting
1 egg white, for glazing

Method:
1 Put the dissolved yeast, molasses, two-thirds of the caraway seeds, salt, and oil into a bowl.

2 Pour in the lager. Stir in the rye flour and mix together well with your hands.

3 Gradually add the all-purpose flour until it forms a soft, slightly sticky dough.

4 Knead for 8–10 minutes, until the dough is smooth and elastic. Put in an oiled bowl.

5 Cover with a damp kitchen towel. Leave in a warm place for 11⁄2–2 hours, until doubled.

6 Sprinkle a baking sheet with polenta. Knock back the dough on a floured work surface.

7 Cover and let it rest for 5 minutes. Pat the dough into an oval, about 10in (25cm) long.

8 Roll it back and forth on the work surface, exerting pressure on the ends to taper them.

9 Transfer to the baking sheet. Cover and leave in a warm place for 45 minutes until doubled.

10 Preheat the oven to 375°F (190°C). Beat the egg white until frothy. Brush with the glaze.

11 Sprinkle with the remaining caraway seeds and press them into the dough.

12 With a sharp knife, make 3 diagonal slashes, about 1⁄4in (5mm) deep, on top.

13 Bake for 50–55 minutes, until well browned. The bread should sound hollow when tapped on the base. Transfer to a wire rack and cool completely. STORE This loaf will keep, tightly wrapped in paper, for 2 days.

Seeded Rye Bread