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. 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, a true rye flavor is sure to peak through. The additional water helps prevent the bread from becoming too dense, while the caraway and molasses compliment rye’s unique flavor.
Why this recipe works
Extra Water
While the extra water in combination with the rye flour sure makes for a sticky dough, it also works to counteract the dense tendencies that rye typically brings to the table. Use wet hands to work the dough, and watch the magic happen!
Extra gluten-developing measures
To ensure proper development of the dough, it’s important to work it well since rye flour has less gluten-binding properties than wheat flour. For simplicity’s sake, I hand-strengthened the dough while taking care to handle it in a way that aids its development.
Baking method
This loaf is baked at 450 F for the entirety of its bake. This temperature ensures a nice oven-spring while keeping the crust from hardening too quickly. In addition, a Dutch oven is used to contain steam and develop a beautiful, crispy crust.
Suggested Baking Timeline
8 AM (Day 1)
+Mix the dough
8:45 AM - 11 AM (Day 1)
+Stretch and fold the dough
11 AM (Day 1)
+Bulk ferment the dough
5-7 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)
+Stretch and fold the dough
10 PM (Day 1)
+Bulk ferment the dough at 70 F or cooler
6-7 AM (Day 2)
+Shape the dough
+Transfer to refrigerator
5-7 PM (Day 2)
+Bake and enjoy!
FAQs
How does one troubleshoot such a sticky dough?
Use wet hands to work the dough when shaping and performing stretch and folds. As soon as the dough starts to stick again, wet your hands once more!
In addition, rice flour is your best friend when it comes to the banneton. Rub your rice flour (only a small amount is needed) into the linen to prevent any sticking from occurring.
Can I eliminate the caraway seeds?
Absolutely! The caraway and molasses both add a special “rustic” 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
loafRye 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. However, it also adds a unique nutty flavor and can increase the bread's shelf life. This recipe does not skip on the rye flour. With a near 50/50 combination of rye/wheat flour, a true rye flavor is sure to peak through. The additional water helps prevent the bread from becoming too dense, while the caraway and molasses compliment rye's unique flavor.
Ingredients
200 g rye flour (2 cups)
250 g bread flour (2 cups)
10 g salt (1 1/2 tsp)
15 g caraway seeds (2 tsp)
375 g water (1 1/2 cups)
15 g molasses (1 tbsp)
100 g active sourdough starter (1/2 cup) [of course, you can always use more or less depending on your starter’s activity, the conditions of your home, and your baking timeline goals]
Directions
Mix all the ingredients together in a medium bowl. Using wet hands, knead to form a ball. Cover with a lid, damp cloth, or plastic cling wrap. Rest 30-60 minutes.
Stretch and fold the dough: Perform 6 sets stretch and folds (four folds) within the next two hours. Then, let the dough rest until it has increased in volume by at least 50% * [see note].
Pre-shape: Flour a working surface. Remove your dough from the bowl and, using wet hands, lift the dough up from the middle to help it gather under itself (two coil folds). Then, push and tuck to form a tight round (see 2:30 in video).
Shape: Turn the dough out onto your new working surface. 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 video). Then, using wet hands, push and tuck the dough to form a tight round.
Place seam side up in a floured banneton. (Rice flour will prevent any and all sticking.)
Working from opposite ends of the round, pull the sides of the dough inward to tighten the skin once more (see 4:17 in video).
Refrigerate 12-16 hours. (Alternatively, finish proofing 1-3 more hours on the counter, and then proceed with baking directions.)
The next day, add a Dutch oven and baking stone (on the shelf underneath the Dutch oven) to your oven and preheat to 450 F.
Turn your dough out onto parchment paper. Rub in any extra flour from the banneton.
Score your dough ¼ to ½ inch deep.
Bake in 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.
Cool at least 30 minutes 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: From room temperature, toast 2-3 minutes. From frozen, toast 4-5 minutes. I do this in my air fryer at 400 F.
Watch the Video
Notes
- I now let my dough fully double in size after stretch-and-folds, but before shaping, though a great loaf can be achieved with any rise percentage between 50-100%. The size it needs to rise to fully depends on the dough's temperature during fermentation. If the dough is warm (as mine was in this video, due to the help of my toaster oven to proof the dough) it will rise more during shaping, and continue to rise in the refrigerator until it cools. In this case, a dough that has doubled in size will over-proof before baking. But, if your dough is left at a room temperature around 70 F or cooler, the dough will rise slower and will not rise as much in the refrigerator. Judge rise percentage based on the climate you are placing your dough in and the outcome of the previous loaf. If your dough is left to double, but falls flat when baked (no oven-spring), you know it was over-proofed and needs to be shaped sooner next time. On the other hand, if, upon baking the loaf, the bread expands exponentially and maybe even showcases large cracks bursting out of the score, you know the dough was under-proofed and needs to be left to rise longer next time.
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