Directions

• In stand mixer bowl, combine 1/2 cup rye flour, 1/2 cup bread flour, water and 1/4 tsp yeast. Mix well. Cover with plastic wrap and let rise overnight at room temperature.
• The next day, add the rest of the yeast to the dough mixture. The watery dough mix should start to bubble after a few minutes, as it absorbs the yeast.
• Mix together the rest of the bread flour and rye flour. Mix in the caraway seeds and add it all to your dough mixture from the night before.
• Add in the salt, molasses and olive oil.
• Using dough hook, mix on medium speed until dough is smooth (about 10 minutes).
• Form the dough into a ball and drizzle it with a little bit of olive oil
• Cover with plastic wrap and let it double in size. This should take 1- 2 hours.
• After the dough has doubled, preheat your oven to 375 degrees Fahrenheit.
• Gently shape your dough into an oval shape and place in a lightly oiled dutch oven. Put the lid on it and let it rise again as your oven is preheating (about 45 minutes).
• Once the oven is preheated and your dough has risen, slash the top of the dough diagonally 3 or 4 times with about 2 inches in between each cut. Brush it with olive oil and lightly sprinkle salt and Everything Bagel seasoning over it.
• Cook for 10 minutes at 375 and then lower temperature to 350. Cook an additional 30 - 40 minutes. Bread is done when it reaches an internal temperature between 180 and 210.
• Let the bread cool before slicing (at least 1 hour to 1 1/2 hours).