Caraway rye bread the way you like it nofail easy to make no kneading and no doublerise Perfect every time
Prep Time
18 hrs 15 mins
Dificult
Medium
Servings
19 hrs 5 mins
Ingredients
Instructions
Mix together rye flour
bread flour
buttermilk
caraway seeds
vital wheat gluten
and kosher salt in a very large bowl. Set aside.
Combine water
sugar
and yeast in a small bowl; let sit until yeast is creamy
about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover the bowl with plastic wrap and let sit at room temperature for 18 hours.
Place a Dutch oven in the oven and preheat the oven to 500 degrees F (260 degrees C).
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.
Carefully place dough in the preheated 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 an oven rack and bake for 5 minutes.
Cook’s Note
You can modify this recipe as you like. I use the same recipe for white bread. I like to make white bread and sub in 1/4 cup hand-crushed whole oats and a few tablespoons bran flakes for color and texture.Rye breads use sourdough
a pain to deal with
and I wanted this to be very easy. I substitute 1/4 cup water with buttermilk to help the flavor develop while the dough works and ferments.
Editor's Note:
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