Artisanal Rye Bread – Print Version

Ingredients

3 cups (384g) bread flour

1 cup (96g) rye flour

2 tsp instant or rapid rise yeast

2 tsp (10g) cooking salt / kosher salt — 1 tsp if using table salt

1 Tbsp caraway seeds — optional

1¾ cups (395 ml) very warm tap water

2 Tbsp (42g) honey

1 Tbsp (14g) olive oil

Method

Mix: In a large bowl, whisk together the flours, salt, instant yeast, and caraway seeds, if using. In a medium bowl, whisk together the water and honey until dissolved. Add the oil, then pour over the dry ingredients. Mix with a rubber spatula until the liquid is absorbed and a sticky dough ball forms.

Rise: Cover with cling wrap and leave on the counter for 2–3 hours until doubled in volume, wobbly like jelly, and bubbly on top. If it hasn't risen after 1 hour, move it somewhere warmer — cool oven with the light on, a heating pad on low, near a radiator, or under an incandescent lamp.

Optional – refrigerate for later use: Bake immediately (move to Step 5) or refrigerate for up to 3 days.

Warm the refrigerated dough: Leave the bowl on the counter for 45–60 minutes while the oven preheats. Cold dough does not rise as well.

Preheat oven: Place a dutch oven (10"/26 cm or larger) with lid in the oven. Preheat to 450°F / 230°C for 30 minutes prior to baking.

Decant dough: Sprinkle work surface with 1 Tbsp flour, scrape dough out. Sprinkle top with ½ Tbsp flour.

Shape dough: Using a dough scraper or spatula, fold sides inward (about 6 folds) to roughly form a round shape. Don't be too precise — it's about deflating bubbles and making a moveable shape.

Transfer to paper: Slide parchment paper (not wax paper) next to the dough, then flip upside down onto it (seam side down, smooth side up). Push toward the middle and reshape into a round. Lopsided = more ridges = more crunch!

Dough in pot: Remove the hot dutch oven from the oven. Using the parchment paper, lower the dough into the pot and replace the lid.

Bake 35 minutes covered, then 12 minutes uncovered, until deep golden and crispy.

Cool on a rack for at least 10 minutes before slicing.

If Using a Pullman Loaf Pan

Second Rise: Place dough in a greased Pullman loaf pan and let rise until ½" below the top.
Preheat oven to 375°F / 190°C. Grease the cover and place on the bottom of the loaf pan.
Bake 45 minutes covered, then remove the top and bake an additional 15 minutes.
Cool on a rack for at least one hour before slicing.