This Rye Bread is robust and slightly tangy, enriched with the warm, earthy aroma of caraway seeds. It's ideal for pairing with sharp cheeses, smoked salmon, pastrami, or simply a pat of butter. The crust is hearty, and the crumb is dense yet tender — just like the loaves you'd find in a European bakery.
In a large bowl, combine:
Rye flour, bread flour, salt, yeast, brown sugar, and caraway seeds.
Add warm water and mix until a shaggy dough forms.
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).
Form the dough into a ball and place in a lightly greased bowl.
Cover with a damp towel or plastic wrap.
Let rise in a warm area for 1½ hours, or until doubled in size.
Lightly flour your hands and a surface.
Gently deflate the dough and shape into:
A round boule or
An oval batard
Place on a parchment-lined baking sheet or into a proofing basket if using a Dutch oven.
Cover the shaped dough and let rise for 45 minutes, until puffed but not doubled.
Preheat oven to 425°F (220°C).
If baking on a sheet, place a cast iron pan on the bottom rack to add steam later.
Just before baking, score the top of the loaf with a sharp knife or bread lame.
(Optional) Brush with water and sprinkle with more caraway seeds.
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.
Bake for 35–40 minutes, until deep brown and hollow-sounding when tapped.
Cool completely on a wire rack before slicing — this allows the crumb to set.
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.
1 servings