• 2 cups light rye flour (such as Bob’s Red Mill®)
  • 2 cups bread flour
  • ¼ cup buttermilk
  • 2 tablespoons caraway seeds
  • 1 ½ tablespoons vital wheat gluten(Optional)
  • 2 teaspoons flaked kosher salt, crushed
  • 1 ¾ cups warm water
  • 2 teaspoons white sugar
  • ⅜ teaspoon active dry yeast
  • Directions

  • Step 1

    Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl.


  • Step 2

    Combine water, sugar, and yeast in a bowl until yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover bowl with plastic wrap and let sit for 18 hours.

  • Step 3

    Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.

  • Step 4

    Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C).

  • Step 5

    Carefully place dough in the Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to the oven rack and bake for 5 minutes more.

  • Cook's Notes:

    You can modify this, as you like. I also use the same recipe for white bread. I like to make a white bread and sub in 1/4 cup hand crushed whole oats and a few tablespoons of bran flake. Makes for nice color and texture.

    Rye breads use sourdough, which is a pain to deal with and I wanted this to be very easy. I substitute 1/4 cup of water with buttermilk to help the flavor develop while the dough works and ferments.

    Use our guide to buy the best Dutch oven for your kitchen, then start cooking with our favorite recipes.

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