It is with great pride that Ms. BHOOMIKA , from BCTCA 6TH SEM, is named “Chef of the Day” for her excellent culinary skills, dedicated approach to her work, and disciplined precision in every task. Her outstanding knowledge and commitment have made her a deserving recipient of this prestigious title at IIHMCA.
INGREDIENTS
- 500ml Warm water
- 22 gms Instant yeast
- 220 gms Rye flour
- 500 gms Bread flour
- 12 ml Honey
- 12 gms Salt
- 20 gms Caraway seeds
- 1 no Egg white
Method:
1. Combine warm water, instant yeast, rye flour and bread flour in a mixer bowl. Mix until a thick batter is formed. Cover the bowl and set aside for 30-60 minutes.
2. Knead the dough on a flour surface for about 5 minutes or until the bread forms a smooth dough.
3. Dust the dough with flour and knead for 4-5 minutes.
4. The dough may be a little sticky so keep your hands well-floured. Place the dough into a lightly oiled bowl, turning once to coat the dough. Cover the bowl.
5. Rise for 1 to 1 ½ hours or until doubled in size.
6. Sprinkle the dough with half the caraway seeds and knead to distribute the seeds. 7. Knead the dough into a smooth ball then taper the two ends for form a football shape.
Place the loaf on a wooden peel or sheet pan sprinkled liberally with corn meal.
8. Cover and leave in a warm place until doubled in size and the dough springs back slowly when poked, about 1 hour. Meanwhile, preheat the oven to 180 °C.
9. Make 5 diagonal slashes in the dough with a single edge razor or very sharp knife. Brush the dough with egg white and sprinkle with remaining caraway seeds. Slide the dough onto
the sheet pan into the oven.
10. Bake it for 35 minutes. The bread is ready when the internal temperature of the loaf is 200 °F. Cool completely on a wire rack before slicing.