Directions

1. 1

   Combine the warm water, dry yeast, and a pinch of sugar in a large bowl. Let the mixture sit for 5 minutes until foamy, indicating the yeast is active.

2. 2

   Add the treacle to the yeast mixture and stir to combine thoroughly.

3. 3

   In another bowl, sift together the wholemeal flour, rye flour, strong white flour, and salt. Add the caraway seeds and mix well.

4. 4

   Gradually add the dry flour mixture to the wet ingredients, stirring and combining until a shaggy dough forms. Continue mixing until all flour is incorporated and a cohesive dough develops.

5. 5

   Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, adding small amounts of flour only if the dough is too sticky.

6. 6

   Shape the dough into a ball and place it in a lightly oiled or floured bowl, turning to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for 20 minutes.

7. 7

   After the first rise, divide the dough into three equal portions. Roll each portion into a long rope about 12 inches in length.

8. 8

   Braid the three ropes together tightly and place the finished braid on a parchment-lined baking sheet. Cover loosely and let rise for an additional 10 minutes.

9. 9

   Meanwhile, preheat your oven to 450°F (230°C).

10. 10

    Once the oven is hot and the braided loaf has risen, carefully transfer the baking sheet to the oven. Bake for 30–40 minutes until the bread is deeply golden brown and sounds hollow when tapped on the bottom.

11. 11

    Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing.