Name: Dutch Oven Caraway Rye Bread
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Light rye flour (such as Bob's Red Mill®) - 2 cups; Bread flour - 2 cups; Buttermilk - ¼ cup; Caraway seeds - 2 tablespoons; Vital wheat gluten (Optional) - 1 ½ tablespoons; Flaked kosher salt, crushed - 2 teaspoons; Warm water - 1 ¾ cups; White sugar - 2 teaspoons; Active dry yeast - ⅜ teaspoon

Ingredients for - Dutch Oven Caraway Rye Bread

1. Light rye flour (such as Bob's Red Mill®) 2 cups

2. Bread flour 2 cups

3. Buttermilk ¼ cup

4. Caraway seeds 2 tablespoons

5. Vital wheat gluten (Optional) 1 ½ tablespoons

6. Flaked kosher salt, crushed 2 teaspoons

7. Warm water 1 ¾ cups

8. White sugar 2 teaspoons

9. Active dry yeast ⅜ teaspoon

How to cook deliciously - Dutch Oven Caraway Rye Bread

1 . Stage

Mix together rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt in a very large bowl. Set aside.

2 . Stage

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.

3 . Stage

Place a Dutch oven in the oven and preheat the oven to 500 degrees F (260 degrees C).

4 . Stage

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.

5 . Stage

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.