I’m a sucker for caraway seed, so I figured it was high time to incorporate them into my weekly bread baking. Compared to the complicated, finicky, time-consuming process of making pita bread, I was pleased with how straightforward and elegant this bread was to make. The loaves turned out a bit small for sandwiches, but I was only taking a gander at doubling the original recipe (from Jean Kressy, Cooking Light, November 2006), so perhaps if I make a bit more dough next time, or use more yeast, or a higher proportion of all-purpose flour, I might end up with more substantial loaves. I found it a bit bland as well. I’ll definitely mix in more caraway seed next time, and maybe a bit more honey.
Caraway Twist Bread
2 tablespoons honey (or sugar)
3 tablespoons dry yeast
2 cups warm water
1 egg + 1 teaspoon water (optional)
4 cups whole wheat flour
2 cups all purpose flour
1 tablespoon salt
2 teaspoons caraway seeds
In a large bowl, dissolve honey and yeast in warm water and let rest 5 minutes. Beat together the egg with the teaspoon of water. Set aside 1 tablespoon and add the rest to the yeast mixture. Combine the flours and salt in a small bowl, but reserve one cup of flour. Add half the dry ingredients to the yeast mixture and combine until it resembles pancake batter. Stir in half the caraway seeds, then gradually mix in the remaining flour. Knead for about 10 minutes, adding flour gradually to keep the dough from sticking to hands. The dough may still feel sticky. (In this case, the dough was surprisingly not very sticky at all even though I didn’t end up incorporating all the flour). Grease a large bowl, turn dough to coat it, and let rise, covered, in a warm place for 30-90 minutes, or until doubled in size.
Press the dough flat and divide into four. Roll each into a 12 inch rope and twist 2 ropes together, pinching the ends together. Place each twisted loaf in a greased loaf pan and let rise 30 minutes, or until doubled in size.
Preheat oven to 375ºF. Brush each loaf with the egg wash and sprinkle with the remaining caraway seeds. Bake 30 minuted, or until brown and sound hollow when tapped. Remove from pan and cool on wire rack. Yum!