Description
No-fail and easy to make, no kneading, no double-rise. Caraway rye bread the way you like it! Perfect every time.
Ingredients
- 2 cups light rye flour (such as Bob’s Red Mill®)
- 2 cups bread flour
- ¼ cup buttermilk
- 2 tablespoons caraway seeds
- 1 ½ tablespoons vital wheat gluten (Optional)
- 2 teaspoons flaked kosher salt, crushed
- 1 ¾ cups warm water
- 2 teaspoons white sugar
- ⅜ teaspoon active dry yeast
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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 19 hrs 5 mins
Servings: 12