Prep 10 mins
Cook 18 hrs
GREAT BREAD and it's so simple to make . . . just takes some advance planning. Note that the time to prepare includes rising/fermenting time. The only special equipment needed is a large covered pot to bake the bread in. I've tried several methods to bake; both cast-iron and cast-aluminum 4 qt. dutch ovens as well as used my Romertopf Clay Baker and the results were magnificent. Another great Cook's Illustrated recipe!
- 1 5⁄8 cups unbleached all-purpose flour, plus additional for dusting work surface (8 oz.)
- 1 1⁄8 cups rye flour (7oz.)
- 2 tablespoons caraway seeds
- 1⁄4 teaspoon fast rise yeast
- 1 1⁄2 teaspoons table salt
- 3⁄4 cup water, plus
- 2 tablespoons water, at room temperature
- 1⁄4 cup mild-flavored lager beer, plus
- 2 tablespoons mild-flavored lager beer
- 1 tablespoon white vinegar
- Whisk together flours, caraway, yeast, and salt in large bowl.
- To flour mixture add water, beer, and vinegar.
- Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. (The dough will be very wet.).
- Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
- Line inside of 10 inch skillet with a 12- by 18-inch sheet of parchment paper.
- Spray paper with nonstick cooking spray.
- Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle.
- Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
- Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours. (I've also delayed the rising by placing dough in the refrigerator for up to 12 hours.).
- About 30 minutes before baking, adjust oven rack to lowest position, place a large heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees.
- Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
- Carefully remove pot from oven and remove lid.
- Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
- Cover pot and place in oven.
- Reduce oven temperature to 425 degrees and bake covered for approximately 30 minutes.
- Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer.
- Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
Had never made rye bread before taking on this recipe, & it turned out not only a bit of great kitchen fun, but also a wonderful treat when it finally got to the table ~ Very, very nice in every way (I especially enjoyed the caraway seeds), & something I'll be making again! Thanks for posting the recipe! [Made & reviewed as part of ZWT6 Family Picks]