Litviny

Method

Dissolve the yeast and sugar in 150ml of warm water and leave for 10 minutes until foamy. Mix the plain flour, rye flour, salt and caraway seeds in a large bowl. Make a well in the centre and pour in the yeast mixture along with the remaining water and oil. Mix thoroughly until a sticky dough forms, then knead for 10 minutes until smooth and elastic. Cover and leave to rise for 1.5 hours until doubled in size. Divide the dough into 8 equal pieces and shape into oval loaves, then place on an oiled baking tray. Cover and prove for 45 minutes. Bake at 220°C for 25-30 minutes until golden brown and hollow-sounding when tapped on the base.