Ingredients19 h 5 m servings 1867
- Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl.
- 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.
- Parchment can be used for easier cleanup/removal from the pan.
Per Serving: 1867 calories; 10.7 379.6 64.4 2 3931 Full nutrition
ReviewsRead all reviews 10
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 bo...
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'...
Oh my goodness!! This rye bread is soooo good!! Didn't make any changes. Must put half in the freezer or I will eat it all!! Crunchy on the outside, but not too crunchy and soft chewy moist on t...
Best loaf ever, will definitely make again. Looks and tastes great. Thanks for sharing!
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 delicio...
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 bu...
Made some awesome rubens with this bread. Added caraway seed to the recipe.
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!