1. In a large bowl, combine:

   • Rye flour, bread flour, salt, yeast, brown sugar, and caraway seeds.

2. Add warm water and mix until a shaggy dough forms.

3. Knead for:

   • 8–10 minutes by hand, or

   • 5–6 minutes with a stand mixer
     Dough will be tacky, which is normal due to rye flour. Avoid over-flouring.

💡 Add the olive oil during kneading for a softer crumb (optional).

1. Form the dough into a ball and place in a lightly greased bowl.

2. Cover with a damp towel or plastic wrap.

3. Let rise in a warm area for 1½ hours, or until doubled in size.

1. Lightly flour your hands and a surface.

2. Gently deflate the dough and shape into:

   • A round boule or

   • An oval batard

3. Place on a parchment-lined baking sheet or into a proofing basket if using a Dutch oven.

1. Cover the shaped dough and let rise for 45 minutes, until puffed but not doubled.

1. Preheat oven to 425°F (220°C).

2. If baking on a sheet, place a cast iron pan on the bottom rack to add steam later.

3. Just before baking, score the top of the loaf with a sharp knife or bread lame.

4. (Optional) Brush with water and sprinkle with more caraway seeds.

1. Place bread in the oven. For a crusty loaf:

   • Pour 1 cup hot water into the hot cast iron pan and close the oven immediately.

2. Bake for 35–40 minutes, until deep brown and hollow-sounding when tapped.

1. Cool completely on a wire rack before slicing — this allows the crumb to set.

2. Slice and serve with butter, mustard, charcuterie, or your favorite spread.

• Wrap tightly and store at room temp for up to 4 days.

• Freezes well for up to 2 months (slice before freezing for convenience).

• Add 1 tsp cocoa powder or instant coffee to deepen color and flavor.

• Use sourdough starter instead of yeast for traditional tang.

• Sub in ½ cup whole wheat flour for more nuttiness.