Classic Rye Bread with Caraway Seeds | Michael Ruhlman
|Rise Time||120 + 10 + 60|
|Special Equipment||stand 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
- 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.
- 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.
- Remove dough from bowl and gently force out gas. Shape it into a rectangle about 1″ thick.
- Let is relax, covered, for 10 minutes.
- Prepare a loaf pan with vegetable oil spray, oil or butter.
- 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.
- Place seam side down into a lightly greased loaf pan. Cover and let rise 1 hour.
- After 30 minutes, preheat oven to 450 degrees.
- Just before baking, slash it lengthwise down it the center.
- Bake for 30 minutes, then adjust temperature to 375 degrees, and bake another 15 to 30 minutes. Internal temperature should be 200 degrees.