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

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Ingredients

12
Original recipe yields 12 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 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.

Partner Tip

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

Nutrition Facts

145 calories; 0.8 g total fat; 0 mg cholesterol; 328 mg sodium. 29.6 g carbohydrates; 5 g protein; Full Nutrition

Reviews (16)

Read More 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. Read More
(5)

Most helpful critical review

Rating: 3 stars
09/19/2019
This isn’t a rating but a question. How can a loaf of bread with four cups of flour have only one serving? That being said, I am definitely looking forward to trying this recipe. Read More
17 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
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. Read More
(5)
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. Read More
(5)
Rating: 5 stars
01/15/2019
My first really successful attempt at homemade bread. I loved it. Read More
(3)
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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. Read More
(3)
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. Read More
(1)
Rating: 5 stars
01/18/2018
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
(1)
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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. Read More
(1)
Rating: 5 stars
02/21/2018
Best loaf ever will definitely make again. Looks and tastes great. Thanks for sharing! Read More
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:) Read More
Rating: 5 stars
05/25/2019
Question: When I make Dutch oven breads, I like to cold ferment my dough for four-to-five days, in the refrigerator, for maximum flavor. Do you think that would be okay with this recipe? Read More
Rating: 3 stars
09/19/2019
This isn’t a rating but a question. How can a loaf of bread with four cups of flour have only one serving? That being said, I am definitely looking forward to trying this recipe. Read More