Tip: This bread can feel free to create with quark instead of milk. This makes the bread even juicier and extra durable.
1 oz. yeast
5,3 pint cultured skimmed milk
2 tablespoons melted real butter
2 teaspoons cumin
1 tsp salt
3,5 oz. sifted rye flour
14 oz. flour (approximately)
 For this recipe you will need an oblong bread mould that holds 4 pint . Preheat oven to 390° F.
 Crumble the yeast into a mixing bowl. Heat the milk until it is lukewarm and pour over the yeast. Stir in butter, salt, caraway and all the rye. Knead in enough flour to make a smooth and firm dough.
 Cover the dough with clingfilm and let it rise until doubled in size, approximately 1 hour.
 Knead dough on floured surface and shape into a loaf, place in greased baking pan. Leave to rise until doubled in size. Make a few cuts across the the bread and brush with water.
 Bake the bread on the bottom shelf for about 40 minutes. Cool the bread on a rack.