14 Ratings
  • 5 star values: 12
  • 2 star values: 1
  • 4 star values: 1

No-fail and easy to make, no kneading, no double-rise. Caraway rye bread the way you like it! Perfect every time.

chalkie
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

  • 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.

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

  • 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 sour dough, 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

878 calories; 6.2 g total fat; 2 mg cholesterol; 3926 mg sodium. 180.9 g carbohydrates; 31.5 g protein; Full Nutrition


Reviews (13)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/26/2016
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.
(3)

Most helpful critical review

Rating: 2 stars
02/12/2019
The dough was ever so sticky I couldn’t even remove it from bowl. I left it to rise like 22 hours and it didn’t rise at all. It baked ok, crusty but kind of flat. It also had a very strong funny smell (I think because of caraways?). didn’t work for me. If anyone knows why I’ll try again.
14 Ratings
  • 5 star values: 12
  • 2 star values: 1
  • 4 star values: 1
Rating: 5 stars
04/26/2016
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.
(3)
Rating: 5 stars
06/16/2018
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.
(1)
Rating: 5 stars
01/15/2019
My first really successful attempt at homemade bread. I loved it.
(1)
Rating: 5 stars
02/21/2018
Best loaf ever will definitely make again. Looks and tastes great. Thanks for sharing!
Rating: 4 stars
02/12/2017
I'm new to homemade bread making but it was not exactly easy as it's stated. I followed the instructions exactly. During step 3 - It was extremely sticky and difficult to work with- even with heavily floured hands spatula and work surface. It came out kind of flat and very dense (not sure why) - had to put it back in the oven because it was not cooked through in the center - so I need to increase my oven times with a lower temp (maybe 450) But overall the flavor of the bread was delicious! I'm going to try it again because I really enjoyed the process and the bread was very good. I just have to keep practicing:)
Rating: 2 stars
02/12/2019
The dough was ever so sticky I couldn’t even remove it from bowl. I left it to rise like 22 hours and it didn’t rise at all. It baked ok, crusty but kind of flat. It also had a very strong funny smell (I think because of caraways?). didn’t work for me. If anyone knows why I’ll try again.
Rating: 5 stars
02/21/2019
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.
Rating: 5 stars
03/30/2017
I've made this bread twice. Fabulous! the 3/8 of a teaspoon threw me though. I just used 3x 1/8 teaspoon and it worked fine. I'm going to try with dark rye flour next!
Rating: 5 stars
10/18/2017
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.