There is nothing like the smell of freshly baked bread coming out of the oven. For this bread I mixed together bread flour and rye flour along with some molasses and caraway seeds to make it sort of a hybrid rye. Crusty on the outside, light and yummy on the inside. It is delicious. Your guests will love this.
Homemade bread with a taste of Rye
Course: Lunch, Dinner, PartyCuisine: AmericanDifficulty: Medium
Equipment
stand mixer
Dutch Oven
This is my hybrid rye bread. Part rye, part white with Everything Bagel Seasoning on top. Really delicious.
Ingredients
1 cup rye flour, divided
1 1/4 cups water
3 cups bread flour, divided
1 1/2 tsp active dry yeast, divided
2 TB caraway seeds
2 tsp salt
1 TB Everything Bagel Seasoning (optional)
1 TB Molasses
1 TB Olive Oil
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).