Rye Bread

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This delicious rye bread is dense and sweet, with pops of flavor from the caraway seeds.  It takes about 5 1/2 hours from start to finish, meaning that if you start in the morning, you can eat it with dinner.

 

Rye Bread
Adapted from Pastry Love

Yield: 1 loaf

  • 210 g water, at body temperature
  • 55 g unsulfured molasses
  • 1 tablespoon flavorless vegetable oil, such as canola
  • 3 g active dry yeast
  • 225 g bread flour
  • 70 g rye flour
  • 55 g whole wheat flour OR rye flour
  • 45 g fine cornmeal
  • 1 tablespoon Dutch-processed cocoa powder
  • 1 1/2 teaspoons caraway seeds
  • 1 teaspoon salt
  • All-purpose flour, for sprinkling
  • 1 tablespoon cornmeal, for sprinkling

 

  1. In a large mixing bowl with a wooden spoon, combine water,  molasses, oil, and yeast.  Mix until yeast has dissolved.
  2. Add bread flour, rye flour, whole wheat flour (if using), cornmeal, cocoa powder, caraway seeds, and salt.  Stir until all the flour is incorporated and the dough comes together into a shaggy mess.
  3. Cover bowl with plastic wrap and let sit in a warm spot for 10 minutes to hydrate the flour.
  4. Flour a work surface, turn out the dough onto it, and knead for 5-7 minutes or until the dough is soft and somewhat tacky.  It will look rough, but it will smooth out while proofing.
  5. Put dough back in the bowl, cover with plastic wrap, and let sit in a warm place for 1 hour.
  6. Lift the edges of the dough and fold them into the middle.  Flip over the dough, cover, and let sit for 1 hour, or until it doubles in size.
  7. Line a baking sheet with parchment paper and sprinkle with 1 tablespoon cornmeal.  Set aside.
  8. Now shape the dough into a boule: Bring the edges of the dough into the center, flip it over so the seam faces down, and round the dough against the work surface. Use the friction of the work surface to help shape the boule by cupping the dough in your hands and pressing down slightly as you push the boule outward counterclockwise. As you push round and round, the dough will start to gather and smooth out. Try to work quickly, or the dough will stick to your hands.
  9. Place boule on prepared baking sheet and sprinkle some flour on top to keep the plastic wrap from sticking.
  10. Cover with plastic wrap and let proof in a warm place for 1 – 1 1/2 hours, or until the boule has grown a little and is a bit jiggly when you poke it.
  11. In the meantime, center a rack in the oven and preheat to 400°F.
  12. Dip the blade of a sharp paring knife in water to keep it from dragging and slash a an “X” about 1/2″ deep in the middle of the boule.
  13. Bake for 35-45 minutes, rotating the baking sheet halfway through, or until the bread is burnished brown on top and sounds hollow when you thump the bottom.  It will not rise much.
  14. Cool bread directly on a wire rack.  Cool completely before you slice and serve.
  15. Bread can be stored in a paper bag or airtight container at room temperature for up to 3 days.  Toast to refresh.

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