About This Recipe
Rye's unique characteristics:
Rye has a distinct flavor and texture that can greatly affect the final product. Rye flour contains less gluten than wheat flour, which can make it more difficult to work with and result in a denser bread without the right considerations. Read more about gluten here. However, it also adds a unique nutty flavor and can increase the bread’s shelf life.
What I love about this recipe:
This recipe does not skip on the rye flour. With a near 50/50 combination of rye/wheat flour, and the utilization of dark rye over other rye varieties, a true rye flavor is sure to peak through. The additional water helps prevent the bread from becoming too dense, while the caraway seeds add that classic Czech flavor.
All the "Why's"
Dark Rye
I chose to use dark rye in this recipe simply because it is the type of rye flour I have access to locally. Dark rye flour is equivalent to whole wheat flour in that it contains all parts of the grain (bran, germ, and endosperm), rather than just the endosperm (which is light rye flour). This means there will be a more pronounced rye flavor, darker color, and denser texture (including a more closed crumb). Fear not – with the right ratios of water and other ingredients, we make this a delicious, perfectly balanced bread that is full of flavor.
Bread flour
I choose to use bread flour in all my Artisan bread recipes because of its higher protein content. This does two things: allows the flour to absorb more water and aids in gluten formation. (Read more about gluten here.) The latter is especially important in this dark rye bread, which contains a fair amount of rye flour. Rye flour is less efficient at creating a strong gluten network, so it is important to compensate for this by pairing with a strong flour. I use King Arthur Bread Flour in any recipe that calls for “bread flour” because of its higher protein content (12.7%) and excellent gluten-binding properties.
Vital Wheat Gluten
In addition to using a strong bread flour, I also add vital wheat gluten to this dough. In short, vital wheat gluten is basically straight gluten. Because rye flour lacks the ability to create a strong gluten network, adding a tablespoon of vital wheat gluten helps make up for some of this inability and works to make strengthening this dough much easier, creating a strong, tall loaf that does not crack.
Molasses
Rye slows down fermentation: the more rye in a recipe, the slower the fermentation. Since this recipe is nearing 50% dark rye flour, I’ve chosen to add a small amount of molasses as the sugar to help nudge fermentation along. While you could use sugar, honey, maple syrup, or barley malt in place of the molasses, I find the flavor of the molasses compliments the loaf well. Barley malt would be my second choice, followed by honey, and then sugar.
Hydration
This recipe has an approximate hydration of 85%. While this seems high, it is necessary to compensate for the amount of water absorbed by the dark rye. Rye flour is already a sticky flour and the extra water, in combination with the rye flour, can make for a sticky dough. But, with proper strength and fermentation, this dough is completely workable. The extra water works to counteract the dense tendencies that rye typically brings to the table, resulting in a lighter bread. Read more about dough hydration here.
Gluten Development
To ensure proper development of the dough, it is important to work it well. Since rye flour has less gluten-binding properties than wheat flour, I’ve added vital wheat gluten to help and extra strengthening measures to ensure a proper outcome. For simplicity’s sake, I hand-strengthened the dough while taking care to handle it in a way that ensures proper strength. If you’d prefer to use a stand mixer, you could do so as well, using a medium-low speed (speed 3-4 on a KitchenAid) for the times specified in the recipe. Read more on gluten development here. Or, watch the video below to understand some of your options for developing proper dough strength.
Bulk Fermentation
As always, bulk fermentation is more flexible than many believe. I bulk ferment my dough to at least double in size, sometimes more. This is only possible with proper dough strength. Bulk ferment this dough according to your personal fermentation preferences. If you are new to sourdough and unsure, the dough should increase in size by at least 30% after all folds are complete. Times will vary depending on the climate of your home.
Shaping
I use a pre-shape and final shape on this dough most of the time. If your dough comes out of the bowl in a round and even shape, you can skip the pre-shape and jump straight to the final shape.
Cold Proof
A cold final proof is excellent for extending the baking timeline and can make scoring easier. But, it is completely optional. Choose based on your personal preferences and baking timeline.
Baking method
I find 450 F is the perfect temperature for allowing the loaf to expand beautifully and prevent the dough from cooking too fast. A dough cooked at too high of a temperature will result in a thick, dark crust, with possible cracks (as the loaf was not finished expanding in the oven). In addition, I prefer the Dutch-oven method as it creates just the right environment for the loaf to expand and cook. If you’d like to open-bake, follow the same baking time and temperature, only ensure plenty of steam in your oven (boiling water over lava rocks) for the first twenty-five minutes of baking.
Suggested Daytime Baking Timeline
8 AM (Day 1)
+Mix the dough
8:45 AM - 11 AM (Day 1)
+Strengthen the dough
11 AM (Day 1)
+Finish bulk fermenting the dough
5-9 PM (Day 1)
+Shape the dough
+Transfer to refrigerator overnight
The next day
+Bake and enjoy!
Suggested Work Day Baking Timeline
7 PM (Day 1)
+Mix the dough
7:45 PM - 10 PM (Day 1)
+Strengthen the dough
10 PM (Day 1)
+Finish bulk fermenting the dough
6-8 AM (Day 2)
+Shape the dough
+Transfer to refrigerator
After work
+Bake and enjoy!
FAQs
How does one troubleshoot such a sticky dough?
Stickiness comes from the rye flour, but is also a sign of weakness. Dough that is well strengthened through the dough development process (kneading, folds, fermentation) will still be completely manageable. Use lightly watered hands when working the dough, and spray your working surface, hands, and bench scraper lightly with water during shaping. Use rice flour to coat the banneton to prevent sticking there as well.
Can I eliminate the caraway seeds?
Absolutely! The caraway adds a classic Czech flavor to this loaf, but they can both be eliminated if you prefer a simple rye bread.
Rustic Rye Bread
Course: Lunch, Supper, Side, SnackCuisine: Jewish, AmericanDifficulty: Intermediate30
minutes8-10
hours45
minutes1
loafIngredients
375 g water (1 1/2 cups)
100 g active sourdough starter (1/2 cup)
15 g molasses (1 tbsp)
250 g bread flour (2 cups; I use King Arthur)
200 g dark rye flour (2 cups; I use Bob's Red Mill)
10 g salt (1 1/2 tsp)
10 g vital wheat gluten (1 tbsp; I use Bob's Red Mill)
Optional: 15 g caraway seeds (2 tsp)
Directions
Mix all the ingredients, except the caraway seeds, together in a medium bowl. Using lightly watered hands, continue mixing and kneading the dough for five minutes. I use the Rubaud mixing method (see 7:18 in this video) for this. Cover with a lid, damp cloth, or plastic cling wrap. Rest 30-60 minutes.
Knead the dough for 5-8 minutes using slap-and-folds (see 6:49 in this video) or bowl folds (see 7:47 in this video). Rest 30-45 minutes.
Laminate the dough. By this point, the dough should have developed a solid windowpane. To check this, lift a portion of the dough up and stretch it out. If you can see through it before it tears, your dough is developing well and is able to be laminated.
To laminate the dough, turn the dough out onto a counter sprayed lightly with water. Working from the center, stretch the dough out as far as you can in every direction (to see-through consistency if you can get it). Optionally, sprinkle with caraway seeds. Fold the dough into thirds, adding more caraway seeds, if desired. Roll the dough up and place it back in the proofing bowl to rest for another 30-45 minutes. (See 3:36 in this video for visuals.)
Stretch the dough. Perform three sets of folds 30-45 minutes apart. You can use stretch-and-folds, coil folds, bench light folds, or letter folds (review all the types of folds here).
Bulk ferment the dough according to your desired fermentation preferences. The dough should increase in size by at least 30% after folds are complete. I like to go to double, sometimes more, in size, but this is not necessary.
Shape: Turn the dough out onto a lightly floured or watered working surface. If the dough came out of the proofing container unevenly, use the "push and tuck" method to form the dough into a tight round, then let it rest for 15-20 minutes before beginning the final shape.
To shape the dough, fold the long sides toward the middle, then the top toward the middle, and finally fold the bottom all the way over (see 3:30 in the video below). Then, push and tuck the dough to form a tight round.
Place the dough seam side up in a banneton dusted lightly with rice flour.
Working from opposite ends of the round, pull the sides of the dough inward to tighten the skin once more (see 4:17 in the video below).
Final proof: Let the dough finish proofing on the counter for one to three more hours, or place it in the fridge to cold ferment for twelve to sixteen hours.
Preheat the oven: When your dough is finished proofing, add a Dutch oven and baking stone (on the shelf underneath the Dutch oven) to your oven and preheat to 450 F. Let the oven and Dutch oven preheat together for at least one hour before baking your bread.
Turn your dough out onto parchment paper or a silicone bread sling.
Score your dough ¼ to ½ inch deep, adding decorative scoring as desired.
Bake the dough in your preheated Dutch oven for 25 minutes with the lid on, and 20 minutes with the lid off. The dough’s internal temperature should register 200 F when it is finished.
Cool for at least 30 minutes (one to two hours is better) before slicing.
Enjoy!
How to store: Store in a Ziploc bag on the counter for three to five days, or slice and store in the freezer.
To reheat: The best option for reheating this bread is to toast it in a toaster, toaster oven, or air dryer until warmed through and crisped to your preference.
Watch the Video *This video needs updating. Please follow the written recipe and use this video as a guide only.*
Notes
- This video needs updating and does not follow the recipe above exactly as written. For best results, follow the written recipe and be sure to read my blog post above for all the "why's" behind the recipe. Feel free to reach out to me if you still have questions.
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