Week 11: Sandwich Rye

This is the first of three rye breads on my list, and a great loaf for beginners. It’s a sturdy, easy, straight forward recipe, and doesn’t take a lot of active time, which makes it perfect for those of us “baking while working”. I’ve doubled the caraway seeds, for just a little more flavor.

Classic Rye Bread with Caraway Seeds | Michael Ruhlman

Rise Time120 + 10 + 60
Special Equipmentstand mixer helps because it’s a very sturdy dough
  • 340 grams bread flour
  • 230 grams rye flour
  • 340 grams water (about 12 oz)
  • 3 grams active dry yeast (if you need a fast rise, you can double this)
  • 14 grams caraway seeds
  • 10 grams salt
  1. Combine all ingredients in the bowl of a standing mixer (or any bowl if you’re mixing by hand). Mix all ingredients until incorporated (with a wooden spoon, or the paddle attachment), then knead with the dough hook attachment (#2 speed) until the dough is smooth and elastic, about 10 minutes. You should be able to stretch the dough without tearing it.
  2. Let the dough rise, covered, till it’s doubled in size – could be anywhere from 2~4 hours. Ideal room temperature is about 70 degrees.
  3. Remove dough from bowl and gently force out gas. Shape it into a rectangle about 1″ thick.
  4. Let is relax, covered, for 10 minutes.
  5. Prepare a loaf pan with vegetable oil spray, oil or butter.
  6. Shape the dough: Starting at the top of the rectangle, fold the dough over on itself and pound it down to seal it. Keep folding and pounding until you have a squat, tubular shape. Roll it back and for the tighten the interior.
  7. Place seam side down into a lightly greased loaf pan. Cover and let rise 1 hour.
  8. After 30 minutes, preheat oven to 450 degrees.
  9. Just before baking, slash it lengthwise down it the center.
  10. Bake for 30 minutes, then adjust temperature to 375 degrees, and bake another 15 to 30 minutes. Internal temperature should be 200 degrees.


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