The ingredient list now reflects the servings specified
Directions
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.
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Nutrition Facts
Per Serving:
145 calories; protein 5g; carbohydrates 29.6g; fat 0.8g; cholesterol 0.2mg; sodium 327.6mg.
Full Nutrition
This recipe does take a fair amount of time so plan wisely. We really liked this loaf. Very flavourful with a nice crust. Instead of leaving the dough on the counter for 15 minutes I lined a bowl with parchment paper and put the dough in the bowl. This made it much easier to transfer the dough into the pot. Other than that I made this as written. Great recipe, thanks for sharing. Read More
This makes a nice hard, gluey rock. I thought 3/8 tsp seemed to little yeast. I left it on the counter for the full 18 hours and it didn't rise hardly at all. Not sure why I bothered baking it at that point.. curiosity I guess. Read More
This recipe does take a fair amount of time so plan wisely. We really liked this loaf. Very flavourful with a nice crust. Instead of leaving the dough on the counter for 15 minutes I lined a bowl with parchment paper and put the dough in the bowl. This made it much easier to transfer the dough into the pot. Other than that I made this as written. Great recipe, thanks for sharing. Read More
Finally a rye bread recipe that works for me! I was about to give up on ever finding one that wasn't heavy and gummy. This recipe is so easy and delicious. I did make one change, just because I'm getting weaker in my old age. I didn't preheat the dutch oven, I lined the pot with parchment paper, dusted some cornmeal in the bottom, and baked for 45 minutes at 450 degrees. It was perfect. Thank you so much for the recipe. It's a keeper. Read More
The only change I made was to add 1 tablespoon of oil. Even though you have to time the process, it is quite an easy recipe .I loved how it looked so artisan and earthy. Not to mention delicious. Will definitely make this again. Read More
This recipe changed the way I bake bread -- finally SUCCESS at a European-style boule! Thank you. Deep rich brown color, thick chewy crust and soft interior. Fantastic flavor. I don't keep buttermilk on hand so substituted 1/4 cup soy milk with two tsp of cider vinegar added. Didn't proof yeast liquid - simply added everything to bowl. Also after the 18 hour rise I used spatula to fold/stretch dough over itself in quarter turns of the bowl - then set on parchment paper in bowl with wrap to raise to shape for nearly an hour (including oven preheat time to 500 deg). Gently lifted with parchment into hot dutch oven - cover and bake! Baked a whole-wheat boule along side it, and even with pan of water on lower rack - crust was not as robust and delicious as this bread. Read More
So pleased with this recipe! Finally got a large enough Dutch oven to bake loaves in and this was perfect, wet and sticky as many people commented but it SHOULD be to get that steamed crust.
I made 2....1/2 changes-- used thyme and garlic as I was out of carraway and did the 15 minute rest for 45 minutes IN the bowl. 1. My kitchen was too cold to just do a 15 minute rest and 2. I'm not willing to fight sticky doughs any more than I have to! A few folds in the bowl after the 18 hour rise was PLENTY to shape it and my bowl was big enough to rest it in (the sides could stretch and 'poof' freely).
Would make again! Read More
After putting this bread on the baking sheet (after the dutch oven part) I baked it a lot longer00 maybe 20-25 minutes more. Also I spritzed it with water. Read More
Love this recipe. I would give it a 5 but, like most artisan breads, it changes in texture quickly in the following days. It is great on day 1; very flavorful with a nice texture. A little less so on day 2, and then good only for toasting on consecutive days. Wish I knew how to keep it from getting tough so it could last longer. This recipe continues to be a staple in my house! Read More
This makes a nice hard, gluey rock. I thought 3/8 tsp seemed to little yeast. I left it on the counter for the full 18 hours and it didn't rise hardly at all. Not sure why I bothered baking it at that point.. curiosity I guess. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe does take a fair amount of time so plan wisely. We really liked this loaf. Very flavourful with a nice crust. Instead of leaving the dough on the counter for 15 minutes I lined a bowl with parchment paper and put the dough in the bowl. This made it much easier to transfer the dough into the pot. Other than that I made this as written. Great recipe, thanks for sharing.
Finally a rye bread recipe that works for me! I was about to give up on ever finding one that wasn't heavy and gummy. This recipe is so easy and delicious. I did make one change, just because I'm getting weaker in my old age. I didn't preheat the dutch oven, I lined the pot with parchment paper, dusted some cornmeal in the bottom, and baked for 45 minutes at 450 degrees. It was perfect. Thank you so much for the recipe. It's a keeper.
The only change I made was to add 1 tablespoon of oil. Even though you have to time the process, it is quite an easy recipe .I loved how it looked so artisan and earthy. Not to mention delicious. Will definitely make this again.
This recipe changed the way I bake bread -- finally SUCCESS at a European-style boule! Thank you. Deep rich brown color, thick chewy crust and soft interior. Fantastic flavor. I don't keep buttermilk on hand so substituted 1/4 cup soy milk with two tsp of cider vinegar added. Didn't proof yeast liquid - simply added everything to bowl. Also after the 18 hour rise I used spatula to fold/stretch dough over itself in quarter turns of the bowl - then set on parchment paper in bowl with wrap to raise to shape for nearly an hour (including oven preheat time to 500 deg). Gently lifted with parchment into hot dutch oven - cover and bake! Baked a whole-wheat boule along side it, and even with pan of water on lower rack - crust was not as robust and delicious as this bread.
So pleased with this recipe! Finally got a large enough Dutch oven to bake loaves in and this was perfect, wet and sticky as many people commented but it SHOULD be to get that steamed crust.
I made 2....1/2 changes-- used thyme and garlic as I was out of carraway and did the 15 minute rest for 45 minutes IN the bowl. 1. My kitchen was too cold to just do a 15 minute rest and 2. I'm not willing to fight sticky doughs any more than I have to! A few folds in the bowl after the 18 hour rise was PLENTY to shape it and my bowl was big enough to rest it in (the sides could stretch and 'poof' freely).
Would make again!
After putting this bread on the baking sheet (after the dutch oven part) I baked it a lot longer00 maybe 20-25 minutes more. Also I spritzed it with water.
Love this recipe. I would give it a 5 but, like most artisan breads, it changes in texture quickly in the following days. It is great on day 1; very flavorful with a nice texture. A little less so on day 2, and then good only for toasting on consecutive days. Wish I knew how to keep it from getting tough so it could last longer. This recipe continues to be a staple in my house!
This makes a nice hard, gluey rock. I thought 3/8 tsp seemed to little yeast. I left it on the counter for the full 18 hours and it didn't rise hardly at all. Not sure why I bothered baking it at that point.. curiosity I guess.
