Crusty Rye Bread
This rye bread relies on a high-hydration dough and a long, cool ferment to build a deep, sour character and a shatteringly crisp crust. Bake it in a preheated Dutch oven to trap steam, which allows the loaf to expand fully before the dark, blistered crust sets.
Patience produces the crumb structure.
Rye flour lacks the gluten strength of wheat, so don't expect a high, airy rise; expect a dense, flavorful loaf that stays moist for days.
- Dutch oven with lid
- Large mixing bowl
- Parchment paper
- Proofing basket or floured kitchen towel
What goes in.
- 300gbread flour
- 200gdark rye flour
- 375gwarm water
- 10gfine sea salt
- 2ginstant yeast
Trapping the Heat
Baking with a lid on the Dutch oven for the first half of the process keeps the moisture from the dough inside, preventing the crust from hardening too quickly and allowing the bread to bloom.
The method.
Mix the dough
Whisk the flours, yeast, and salt in a large bowl. Stir in the water until a shaggy, sticky mass forms. Cover and let sit at room temperature for 12 hours.
Shape the loaf
Turn the dough onto a floured surface. Fold the edges into the center to create a tight ball. Place it seam-side down in a floured proofing basket for 2 hours.
Preheat
Place your Dutch oven inside the oven and heat it to 450°F (230°C). Let it get searing hot for 45 minutes.
Bake
Carefully tip the dough onto parchment paper and lower it into the hot pot. Cover and bake for 30 minutes. Remove the lid and bake for another 15 minutes until the crust is deep mahogany.
Other turns to take.
Caraway Rye
Add two tablespoons of toasted caraway seeds to the dry ingredients for the traditional herbal bite.
Seeded Rye
Fold in a handful of sunflower or pumpkin seeds during the final shaping for added texture.
When it doesn't go to plan.
Do not slice the bread while hot; wait at least two hours for the internal crumb to finish setting.
If your flour is particularly thirsty, add another 20g of water; the dough should be tacky to the touch.
Use a dark rye flour if you prefer a more intense, earthy flavor profile.
The ones that keep coming up.
Why is my loaf flat?
Rye has less gluten than wheat. Ensure you aren't over-proofing the dough, as the structural integrity of the bubbles is fragile.
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