Dutch Oven Caraway Rye Bread
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.
Reynolds® parchment can be used for easier cleanup/removal from the pan.