Chleb zytni

Method

Mix warm water with fresh yeast and honey, then allow to stand for 10 minutes until foamy. Combine rye flour, wheat flour, salt and caraway seeds in a large bowl, then add the yeast mixture and stir until a sticky dough forms. Knead for 10 minutes until the dough becomes smoother and more elastic. Cover and leave to prove for 2 hours at room temperature until doubled in size. Shape the dough into an oval loaf, place on a floured baking tray, and leave to prove for a further 45 minutes. Score the top with a knife and bake in a preheated oven at 200°C for 45-50 minutes until the crust is dark and the loaf sounds hollow when tapped on the base.