Roti gandum hitam

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1. In the bowl of a mixer, combine ½ cup warm water (about 105 degrees Fahrenheit), 2 tablespoons molasses, and 1 packet active dry yeast. Let sit for about 5 minutes until the yeast is nice and frothy.

2. Add in 1 cup whole milk, 1 ½ teaspoons salt, 2 tablespoons vegetable oil, 1 ¼ cup bread flour, ½ cup whole wheat flour, 1 ½ cup rye flour, and 2 tablespoons caraway seeds. Use the hook attachment to mix on low until combined, and then bring the speed up to medium and knead for about 8-10 minutes until the dough is smooth.

3. Oil a large bowl and transfer the dough into it. Cover it with a kitchen towel and set the bowl aside in a warm place for about 1 ½-2 hours, or until the dough has doubled in size.

4. When the dough has doubled, punch it down and turn it out onto a clean counter. Allow it to rest for about 5 minutes before using your hands to gently pull the dough on the counter to shape it into a round loaf. Place the loaf carefully on a parchment-lined baking sheet. Cover and allow to rise for another hour.

5. About 40 minutes into the second rise, preheat the oven to 425 degrees Fahrenheit. Slash the bread with a sharp knife or a bread lame. Place in the oven and bake for 30-35 minutes, until golden brown.

6. Allow the loaf to cool for at least 20 minutes before slicing.