Rye and Caraway Seed Bread

I really cannot get enough of homemade bread. I make it every week now. I eat toast for dinner by choice. Everything else I eat is eaten on toast. It's just so darn good! If you still haven't tried these no-knead long fermentation breads that I've put on my blog (this will be the 7th, I think), then get on it! You're missing out on some delicious bread.

In pretty much every post I have ever put up about bread, I go on and on about how awesome homemade bread it (oh man, it's so gosh darn awesome). But I'm not going to do that, 'cause you're probably like, "Yeah, yeah, we get it, move on." To be honest, it's tough writing things for my blog. I like all the other aspects of blogging, even though it can get frustrating sometimes, but I'm almost always stuck when it comes to writing something here.

I don't want to bore you with my boring life. Two days ago I went for a run for the first time since high school. My cat broke my clay pot containing three little cacti. I put paint in my magic bullet and now I'm sad that it won't wash off (I should've thought that one through a little more). I'm going to try to get my ass off the couch to go for another chest-burning out-of-breath half hour run and by run, I mean mostly walking and a bit of jogging. That's what's going on right now. See what I mean? No one wants to hear about that stuff. 

All the other bloggers have such interesting lives. Pottery classes, lunch dates, fancy workshops, getting engaged, having babies, moving across the country, doing kitchen renos. It's like you guys are straight out home magazines! Always doing stuff. While I'm sitting on my couch, still unemployed, and talking to my cat in funny voices.

I feel like, to be a blogger, you have to have an interesting life. Friends, lots of money, and a beautiful house don't hurt your chances, either. I have a very small apartment filled with hand-me down furniture (but I love my little apartment nonetheless). I rarely ever go out with friends (I like being alone). Money is a little tight seeing as I have no job. But hey, I don't have that stuff and I'm still a good blogger, I think. 

I like my blog, so that's something. 

If you're not familiar with the term "folding", check out my 80% Biga Bread where I explain that term and other bread terms.

Rye and Caraway Seed Bread
Recipe adapted from Flour Water Salt Yeast

850 g white flour
150 g dark rye flour
720 g water (32-35 C/ 90-95 F)
21 g fine sea salt
4 g instant dried yeast
12-15 g caraway seeds

Combine the flours and water in a 12 quart tub or equivalent. Mix by hand until just incorporated. Cover and let rest for 20 to 30 minutes.

Sprinkle the salt, yeast, and caraway seeds evenly over the top of the dough. Mix by hand, wetting your working hand before mixing the dough so the dough doesn't stick to you. Using the pincer method alternating with folding the dough to fully integrate the ingredients.

This dough needs two folds during the 5 hour fermentation. Apply the first fold about 10 minutes after mixture and the second fold during the next hour. When the dough is about triple the original size, it’s ready to be divided.

Gently ease the dough out of the tub and onto your work surface. Use a bit of flour to dust the area in the middle where you'll cut the dough, then cut it into 2 equal sized pieces with a dough knife or metal bench scraper.

Dust two proofing baskets (or your substitution) with flour. Shape each piece of dough by folding it, flip it upside down, then cup your hand around the back of the dough ball. Pull the entire dough ball 6 to 8 inches towards you on a dry, unfloured surface, leading with your pinky fingers and apply enough pressure so the dough ball grips your work surface and doesn't just slide across it. This will tighten up the ball and add tension to it. Give the loaf a quarter turn and repeat this tighten step. Repeat again until you've gone all the way around the dough ball two or three times. Repeat with the second loaf of dough. Place the loaves seam-side down in the proofing basket.

Lightly flour the tops of the loaves. Set them side by side (in the bowls) and cover with a kitchen towel. Preheat the oven to 475 F (245 C) and place a dutch oven on the middle rack with the lid on. The proofing time for this bread is about 1.25 hours, but check the proofing with the finger dent test after 1 hour. If you only have one Dutch oven, place one of the loaves, covered, in the fridge 20 minutes before the first loaf goes into the oven.

Be very careful with the extremely hot dutch oven in this next step. Invert the proofed loaf onto a lightly floured countertop, keeping in mind that the top of the loaf will be the side that was facing down while it was rising - the seam side. Remove the preheated Dutch oven from the oven, remove the lid, and carefully place the loaf in the Dutch oven seam side up. Cover and bake for 30 minutes, then remove the lid and continue to bake for a further 20 to 30 minutes, until at least medium dark brown around all the loaf. Check after 15 minutes of baking uncovered in case your oven runs hot.

Remove the Dutch oven and carefully tilt it to turn the loaf out. Place on a wire rack to let it cool, about 20 minutes. Put the Dutch oven back in the oven for 5 minutes to preheat it, then bake the second loaf in the same way.


  1. "Rye bread" from 15% rye and 85% wheat. I pass.

    1. Yeah, I really should've named this bread "Most wheat and some rye flour and Caraway Seed Bread" because that's a great name and no one will get uppity about it. I'll check with you next time I want to name a bread that I made that is on my blog. Thanks for your input.