Dutch Oven Caraway Rye Bread recipe
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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 2 teaspoons flaked kosher salt, crushed 1 ¾ cups warm water 2 teaspoons white sugar ⅜ teaspoon active dry yeast
Nutrition Info
- 145.4 caloriescarbohydrate: 29.6 gcholesterol: 0.2 mgfat: 0.8 gfiber: 3.4 gprotein: 5 gsaturatedFat: 0.1 gservingSize: -sodium: 327.6 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Dutch Oven Caraway Rye Bread
Directions
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Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl.
Combine water, sugar, and yeast in a bowl until yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover bowl with plastic wrap and let sit for 18 hours.
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.
Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C).
Carefully place dough in the 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 the oven rack and bake for 5 minutes more.