Name: Rye Bread
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 1 1/2 c. lukewarm water (360 g.) -; 2 tsp. instant yeast (7 g.) -; 2 tbsp. packed dark brown sugar -; 1 1/4 c. medium rye flour (163 g.) -; 2 c. bread flour (262 g.) -; 2 tsp. kosher salt -; 2 tsp. flaxseeds, plus more for topping -; 2 tsp. sesame seeds, plus more for topping -; 1 tbsp. caraway seeds, plus more for topping -; 2 tbsp. butter, melted -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Rye Bread

1. 1 1/2 c. lukewarm water (360 g.) -

2. 2 tsp. instant yeast (7 g.) -

3. 2 tbsp. packed dark brown sugar -

4. 1 1/4 c. medium rye flour (163 g.) -

5. 2 c. bread flour (262 g.) -

6. 2 tsp. kosher salt -

7. 2 tsp. flaxseeds, plus more for topping -

8. 2 tsp. sesame seeds, plus more for topping -

9. 1 tbsp. caraway seeds, plus more for topping -

10. 2 tbsp. butter, melted -

How to cook deliciously - Rye Bread

1. Stage

In a large bowl, stir together water with yeast and sugar. Add flours, salt, and seeds, then stir with a silicone spatula until no dry spots remain and dough is cohesive, 2 to 3 minutes. Cover with a towel and let rest for 30 minutes.

2. Stage

Using wet hands to prevent sticking, and using a plastic bowl scraper, gently scoop up one edge of the dough and pull lightly to fold it towards the opposite edge. Take care to handle the dough loosely to avoid tearing it. Repeat this stretch and fold motion all around the bowl. Gently flip the dough upside down so seams rest underneath. Cover with a towel and let rest for 30 minutes for the dough to relax again.

3. Stage

Over the course of the next 3 hours, repeat the folding process about every 45 minutes, for a total of 4 times. Dough should begin to develop gluten and hold shape better with each round of folding.

4. Stage

Grease a 9”-x-5” loaf pan with butter, and coat with a light layer of your choice of seeds, if desired. Using wet hands, perform a coil fold: scoop dough up from the left and right side, lift it up slightly, then let the top and bottom third of the dough rest and fold under the middle third in your hands. Turn the bowl 90° and repeat this motion 2 or 3 more times until the dough is more shapely. Transfer the dough to the prepared pan and lightly shake to settle the dough into the loaf pan. Brush half the remaining butter on top.

5. Stage

Let proof until dough doubles and rises 1” above the lip of the pan, about 30 minutes.

6. Stage

Halfway through the proof, preheat the oven to 450°. Place a cast iron skillet with 1” of water on the lower rack.

7. Stage

Brush the loaf with water and sprinkle more seeds on top of the loaf, if desired. Using a razor, sharp knife, or a pair of scissors, make 1 or 2 cuts across the dough to allow for expansion during the baking.

8. Stage

Place the loaf pan on the middle oven rack and immediately drop the temperature to 425°. Bake for 10 minutes, then decrease oven temperature to 400°. Continue baking until deeply golden and the internal temperature of the loaf reaches 200°, about 25 minutes more.

9. Stage

Brush bread with remaining butter while hot. For more even slices, let bread cool completely, preferably overnight, before eating.