Wholemeal caraway cob

Detailed step-by-step description of how to cook the dish "Wholemeal caraway cob". Try it by all means

Preheat oven to 180°C/160°C fan-forced. Lightly grease a baking tray. Sift 3 cups flour into a bowl. Return husks to flour in bowl. Stir in sugar, yeast, caraway seeds and salt. Season with pepper. Make a well in the centre of flour mixture. Add water. Mix to form a soft dough. Turn out onto a lightly floured surface. Add remaining flour. Knead for 10 minutes or until smooth and elastic.
Place dough in a lightly oiled bowl. Cover with lightly greased plastic wrap. Set aside in a warm place for 1 hour or until doubled in size.
Using your fist, punch dough down. Knead until smooth. Turn out on to a lightly floured surface. Shape into a 20cm round. Place on prepared tray. Brush with milk. Dust top lightly with flour. Bake for 35 to 40 minutes or until golden brown and hollow when tapped on top. Stand on tray for 5 minutes. Transfer to a wire rack to cool. Serve.

Source

3 1/4 cups wholemeal plain flour

2 tsp caster sugar

2 tsp instant dried yeast

1 tbsp caraway seeds

2 tsp salt

1 1/2 cups warm water

2 tsp milk

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