DARK RYE BREAD
Dark rye bread is made with a combination of dark rye flour and all-purpose flour, which gives it a hearty texture and distinct flavour. The addition of caraway seeds provides a unique taste that complements the rye flour perfectly.
Servings: 16 slices
Calories: 70kcal
Equipment
- 1 dutch oven
Ingredients
- 1 cup (125 g) rye flour
- 2 cups (240 g) all-purpose flour
- ½ teaspoon (2 g) dry yeast
- 2 teaspoons (12 g) salt
- 1 teaspoon (12 g) carraway seeds
- 1 ⅔ cup (395 ml) warm water warmed to temperature 130 °F / 55 °C
Instructions
- In a large mixing bowl, combine rye flour, all-purpose flour, yeast, carraway seeds, water and salt. Stir in warm water and stir until all ingredients are well combined, and sticky dough forms it’s well combined. Cover with a clean towel or plastic wrap and let the dough rest at room temperature for 3 hours.1 cup (125 g) rye flour, 2 cups (240 g) all-purpose flour, ½ teaspoon (2 g) dry yeast, 2 teaspoons (12 g) salt, 1 teaspoon (12 g) carraway seeds, 1 ⅔ cup (395 ml) warm water
- Transfer the dough onto a clean and floured surface. Also sprinkle a little bit of all-purpose flour on the dough. Use a dough scraper to fold the dough over itself a few times, then shape it into a ball. If the dough is too sticky, add more all-purpose flour.
- In another clean and large kitchen bowl, place parchment paper and transfer the bread dough to the kitchen bowl. Cover with a clean kitchen towel and let the dough rise another 20 minutes.
- Meanwhile, preheat your oven to 450 °F (230 °C) and place a Dutch oven with a lid in the oven and let it preheat for 30 minutes.
- Carefully remove the preheated Dutch oven from the oven and remove the lid. Place the dough with the parchment paper into the Dutch oven and cover it with the lid.
- Bake the bread for 35 minutes covered, then remove the lid and continue baking for an additional 15 minutes, or until the crust is dark and crusty.
- Remove the Dutch oven from the oven and use oven mitts to remove the bread from the pot. Place the bread on a wire rack to cool. Allow the bread to cool completely before slicing and serving.