
Artisan Rye Bread
A flavorful and rustic rye bread recipe perfect for any occasion. This recipe uses a combination of rye flour and all-purpose flour for a unique taste and texture.
Equipment Needed
- Baking sheet
- Large mixing bowl
- Sharp Knife
- Stand mixer
Ingredients
- 2.00 tablespoonsActive Dry Yeast(Ensure yeast is fresh)
- 2.00 cupsLukewarm Water(105-115°F (40-46°C))
- 4.00 tablespoonsBrown Sugar(Granulated sugar can be substituted)
- 2.00 teaspoonsSalt(Kosher salt recommended)
- 2.00 tablespoonsCaraway Seeds(For a unique flavor)
- 2.00 tablespoonsVegetable Oil(Olive oil can be used)
- 1.00 cupsRye Flour(Use stone-ground rye flour for best results)
- 3.00 cupsAll-Purpose Flour(Ensure gluten-free flour is used if needed)
- 2.00 tablespoonsCornmeal(For dusting the baking sheet)
Instructions
In a large bowl, combine lukewarm water and yeast. Let stand for 5-10 minutes until foamy.
Estimated time: 10 minutes
Add brown sugar, salt, caraway seeds, and oil to the yeast mixture. Gradually add rye flour and 2 ½ cups of all-purpose flour. Mix on medium speed until a smooth dough forms.
Estimated time: 5 minutes
Add the remaining flour and knead until the dough is firm and detaches from the sides of the bowl.
Estimated time: 5 minutes
Lightly grease a large bowl. Place the dough in the bowl, brush the top with oil, and cover with plastic wrap. Let rise in a warm place for 1 hour, or until doubled in size.
Estimated time: 60 minutes
Preheat oven to 450°F (232°C). Lightly grease a baking sheet and sprinkle with cornmeal.
Estimated time: 5 minutes
Punch down the dough and shape into a ball. Place on the prepared baking sheet.
Estimated time: 5 minutes
Let rise for another 30 minutes, or until doubled in size.
Estimated time: 30 minutes
Make slashes on the top of the dough with a sharp knife.
Estimated time: 2 minutes
Place a shallow baking pan on the lower rack of the oven. Pour 1 cup of water into the pan.
Estimated time: 2 minutes
Bake for 30-35 minutes, or until golden brown and crusty.
Estimated time: 35 minutes