Day 1

Grind the caraway seed in a mortar and pestle for a minute or so to partially crush.

Combine the ingredients in the bread machine. Start the bread machine on the dough setting.

After the bread machine finishes, refrigerate the dough overnight.

Day 2

Pre-heat an oven at 450°F. Place a Dutch oven, including the lid, in the oven to pre-heat.

Flour a tea towel in a bowl. Transfer the dough from the fridge to the bowl, cover with plastic wrap or a towel and let it rise for another 30 to 45 minutes.

Put the raised dough in the Dutch oven, then cover with the lid and bake covered for 30 minutes. Uncover and reduce the temperature to 375°F and bake for another 10 minutes or until a crusty skin forms. Turn the dough out on a cooling rack and let cool for a few hours before slicing.

Alternate Day 2- Mini-loaves

Pre-heat an oven to 425°F. Grease four mini-loaf pans with cooking spray. Partition the refrigerated dough into four equal balls and shape to fit the mini-loaf pans. Let the mini-loaves rise, covered, for about 30-45 minutes or until doubled in size. Bake for 15-20 minutes or until done.