- 4.5 cups wholewheat flour
- 3 teaspoons dry active yeast
- 1.5 cups water
- 2 teaspoons salt
- 1 tablespoon caraway seeds
- olive oil
Weigh flour, mix in salt and caraway seeds and set aside. Pour dry yeast into a warm ceramic cup. Heat the water in a pan until it is very warm, but not hot. Pour the water into the cup with yeast and stir with a fork until the yeast is completely dissolved.
Pour yeast-water mixture into a large mixing bowl. Add flour to bowl gradually, continuously mixing with a wooden spoon until all flour is absorbed, adding the remaining water as needed. The dough should have a smooth texture and form a ball.
Using a paper towel, coat the inside of a large bowl with olive oil . Cover the bowl with a wet dish towel and place in a warm spot in the kitchen. Let rise for 30 minutes.
Cover the surface with a generous amount of flour to prevent dough from sticking. Turn dough out onto the surface. Flour hands and knead with heals of hands for about 5 minutes. Make a loaf of bread, shaping it with your hands.Allow to rise in a warm place for 30-40 minutes. While dough is rising, preheat oven to 375F (190C) degrees.
Cut slits in top of loaves just before baking. Sprinkle a bit of flour all over the loaf. Bake for about 40 min. Bread should turn a light golden color.
Remove from oven and allow to cool on a rack for 10-15 minutes. When cool enough to touch, slice with a bread knife and serve.