Rye with Caraway and Flax

Ingredients

• 1 cup lukewarm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon sugar
• 1 cup medium rye flour
• 1/4 cup flax meal
• 9 ounces bread flour, divided
• 1 teaspoon salt
• 1/4 cup Greek-style yogurt
• 1 tablespoon whole flax seeds
• 2 tablespoons caraway seeds
• 1 tablespoon olive oil

Directions

1. In the bowl of a stand mixer, mix the water with the yeast and sugar, then leave it alone until a foamy layer forms, about 5 minutes. Tip in the rye flour, flax meal and roughly half of the bread flour, then mix until everything comes together. Cover the bowl with plastic wrap and let the mixture rest for 20 minutes.
2. Fit the mixer with the dough hook and knead until the dough starts to build structure, about 5 minutes. Add the rest of the bread flour, the salt and the yogurt, and keep kneading with the dough hook until the dough turns elastic. Mix in the seeds and oil, kneading until the oil disappears into the dough and the seeds are spread throughout. Shape the dough into a ball, coat it lightly with a drizzle of olive oil, place it back in the bowl, cover with plastic wrap and let it rise until doubled, about 1 hour.
3. Dust your counter with flour and heat the oven to 350 degrees. Scatter cornmeal over a baking sheet. Take the dough out of the bowl, shape it however you like, and set it on the baking sheet with the seam underneath. Cover it with plastic wrap and let it rise again until doubled, about 30 minutes.
4. Take off the plastic wrap, cut slashes into the top of the loaf as you like, and bake at 350 degrees until the crust is well browned, about 40 minutes. Transfer the bread from the oven to a rack and let it cool all the way before you slice it.