Recipe by Galley Wench
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!
Top Review by Sydney Mike
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]
- 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
Directions See How It's Made
- 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.