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Ingredients
- 300 g bread flour
- 180 g medium rye flour
- 320 g warm water
- 7 g instant yeast
- 10 g fine salt
- 20 g molasses
- 15 g olive oil or softened butter
- 2 tsp caraway seeds
- 1 tsp caraway seeds (topping) (optional)
Instructions
Combine flours, yeast, and caraway. Add water, molasses, and oil. Mix. Add salt.
Knead approximately 6-8 minutes. Rye dough will feel tackier and less elastic than all-wheat dough. Do not continually add flour trying to make it dry.
Cover. Rise until puffy and approximately doubled, 60-90 minutes.
75 minShape into batard or round loaf. Place on parchment or into lightly greased loaf pan depending on desired shape.
Proof 40-60 minutes until visibly puffy.
50 minPreheat 400F. Score loaf if free-form.
Bake 35-40 minutes until deeply golden. Target interior approximately 195-205F.
38 minCool completely before slicing.
Nutrition per serving
123
Calories
4g
Protein
24g
Carbs
2g
Fat
Chef's Notes & Storage
CHEF'S NOTES:
- Rye dough is naturally tackier and less elastic than wheat dough - this is normal. Don't add excess flour.
- Molasses adds color and depth; caraway adds the classic deli flavor.
- For a sandwich-style loaf, bake in a greased 9x5 pan.
TROUBLESHOOTING:
- Why is rye dough sticky? Rye has less gluten-forming protein. Use wet hands when handling.
- Can I omit caraway? Yes - the bread still works, it just loses the classic deli flavor.
- Why isn't rye as tall as white bread? Rye flour has less gluten, so the loaf will be denser.
STORAGE: Room temperature 3-4 days. Freezes well sliced.
SCALING: 2x = make two loaves. Rise and bake times do not scale.
ALLERGENS: Contains wheat, rye. May contain milk if butter is used.
NUTRITION NOTE: Calculated per slice (1/15 of loaf) using standard USDA nutrition values.
