- 2 tsp honey
- 250ml (1 cup) boiling water
- 190ml (3/4 cup) cold water
- 14g (3 + 1/2 tsp) active dried yeast granules
- 220g (1 1/3 cups) wholemeal flour
- 230g (1 + 2/3 cups) flour
- 2 ½ tsp caraway seeds (1st measure)
- 2 tsp flaky sea salt (1st measure)
- 1 tsp caraway seeds (2nd measure)
- 1 tsp flaky sea salt (2nd measure)
Preheat oven to 80°C to prove dough.
Lightly grease with baking spray or oil eight 9cm x 5cm loaf tins.
Place honey and boiling water in a large bowl. Stir until honey is dissolve. Add cold water to honey mixture and stir to combine.
Sprinkle yeast over honey mixture and cover bowl with plastic wrap. Place bowl in a warm area for 15 minutes or until mixture is bubbly and slightly risen. This mixture is the ‘sponge’.
In a separate bowl place flours, first measure of caraway seeds and salt and combine.
Once the ‘sponge’ mixture is ready, whisk vigorously until frothy.
Gradually incorporate flour mixture into ‘sponge’ mixture, beating with a wooden spoon. This dough is sticky and wet.
Spoon 100g dough into eight prepared mini loaf moulds. Using a wet finger smooth the tops of each loaf.
Place 2nd measure of caraway seeds and salt in a small bowl and sprinkle generously on tops of each loaf.
Place into preheated oven, close door and allow dough to prove for 10 minutes or until dough has risen. It may rise above top of tins during this time, so do not be concerned.
Without removing bread from oven or opening the oven door, raise oven temperature to 210°C, and bake for a further 15 minutes or until loaves sound hollow when tapped. Turn bread out onto a cooling rack and allow to cool.
Use immediately or freeze in an airtight plastic bag for up to 3 months. Thaw and refresh in 150°C oven for 5 minutes.