Preparation Method
- In the mixing bowl of the stand mixer fitted with the dough hook attachment, add flours, sugar, 1 tablespoon (8 grams) caraway seeds, yeast, and salt. Beat on medium-low (3–4) speed until blended, about 1 minute. Add 1 cup (240 grams) warm water and melted butter, and beat on low (1–2) speed until blended and a soft dough starts to form, about 1 minute, scraping the bowl as needed. Gradually increase the speed to medium-low (3–4), and beat until the dough becomes smooth and elastic, about 4 minutes. Shape the dough into a smooth ball.
- Grease a large bowl and add the dough, turning to coat. Cover the bowl with plastic wrap and let rise in a warm, draft-free place until doubled in size, 30–45 minutes. The dough is ready if an indentation remains when touched.
- Punch down the dough and turn onto a lightly floured surface. Let rest for 5 minutes. Oil an 8½-by-4½-inch (21.6-by-11.4-centimeter) loaf pan.
- Lightly pat the dough into an 8-by-7-inch (20.3-by-17.8-centimeter) oval, so one long side is nearest you. Fold the top third of the dough over the center third of the dough, pressing to seal. Fold up the bottom third over the folded portion, pressing to seal. Fold the dough in half lengthwise so the long edges meet at the bottom. Using the heel of your hand, firmly press the edges to seal. Place seam side down in the prepared pan. Cover the pan with oiled plastic wrap, and let the dough rise until doubled in size, 30–45 minutes.
- Preheat the oven to 400°F (200°C) with a rack set in the middle position.
- Gently brush the top of the dough with water and sprinkle with remaining ½ tablespoon (4 grams) caraway seeds. Using a lame or razor blade, score the top of the loaf.
- Bake until an instant read thermometer reaches 205°F (96°C), 25–30 minutes. Let cool in the pan for 15 minutes. Remove from the pan and let cool completely on a wire rack.
Pro Tip
This loaf can be baked freeform on a baking sheet at the same temperature. Loosely tent the loaf with aluminum foil if it browns too quickly.
