Turmeric Rye Bread

Instructions

1. 1

   In a large mixing bowl, combine warm water, honey, and yeast. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: If the yeast doesn't foam, it may be dead—start with fresh yeast.

2. 2

   Add rye flour, bread flour, turmeric powder, salt, and olive oil to the bowl. Mix until a shaggy dough forms, then add caraway seeds if using.

   Tip: Rye dough is stickier than wheat dough, so don't be alarmed by its texture.

3. 3

   Knead the dough on a lightly floured surface for 10 minutes until it becomes smooth and elastic. The turmeric will gradually distribute throughout.

   Tip: If dough sticks excessively, dust with a little extra bread flour rather than water.

4. 4

   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

   Tip: A warm kitchen corner or turned-off oven works well for rising.

5. 5

   Preheat your oven to 200°C. Punch down the risen dough and shape it into a round or oval loaf.

   Tip: Shaping too vigorously can deflate all the air—be gentle but purposeful.

6. 6

   Place the shaped loaf on a baking sheet lined with parchment paper. Score the top with a sharp knife in a crosshatch or decorative pattern.

   Tip: Scoring allows steam to escape and helps the bread rise evenly in the oven.

7. 7

   Lightly spray the loaf with water and sprinkle black sesame seeds over the top. Let it rest for 15 minutes.

   Tip: Spraying creates steam for a crispier crust.

8. 8

   Bake for 45 minutes until the crust is dark golden and the loaf sounds hollow when tapped on the bottom. Cool on a wire rack for at least 20 minutes before slicing.

   Tip: Cooling allows the crumb structure to set properly before cutting.