Ingredients
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2 cups light rye flour (such as Bob's Red Mill®)
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2 cups bread flour
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¼ cup buttermilk
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2 tablespoons caraway seeds
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1 ½ tablespoons vital wheat gluten (Optional)
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2 teaspoons flaked kosher salt, crushed
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1 ¾ cups warm water
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2 teaspoons white sugar
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⅜ teaspoon active dry yeast
Directions
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Mix together rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt in a very large bowl. Set aside.
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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.
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Place a Dutch oven in the oven and preheat the oven to 500 degrees F (260 degrees C).
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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.
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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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Nutrition Facts (per serving)
145 | Calories |
1g | Fat |
30g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 145 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Cholesterol 0mg | 0% |
Sodium 328mg | 14% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 3g | 12% |
Total Sugars 1g | |
Protein 5g | 10% |
Vitamin C 0mg | 0% |
Calcium 22mg | 2% |
Iron 2mg | 8% |
Potassium 104mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.