So after using this same recipe over and over, I’ll just post it up for you! I’ve been baking rye for a while. They all turn out different, but all are delicious.
3 cups bread flour
3/4 cup rye flour
2 cups warm water
3/4 cup leaven
1/2 cup grain
1 tbsp caraway
1 tbsp salt
1/2 cup warm water
1/2 cup flour
2 tsp beer yeast or 1 tsp instant yeast
Let the leaven bubble! This rye bread, my beer yeast was too old and it didn’t bubble. So I added some instant yeast to get it going.
Mix leaven with 2 cups warm water.
Mix in flours and salt. I actually used high gluten flour once, the dough was super rubbery (didn’t turn soupy) and it expanded nicely. The only difference was: it was hard to mix the salt and grain throughout the dough. Let it rest for 5 min so the gluten forms a little.
Then mix in grain and caraway. You can put other grain like sesame seeds, flax, sunflower.. whatever you want!
Should have a tacky consistency. Let rise for 2 hours.
Then pop it in the fridge for overnight or up to 5 days! This is the no knead method I use now, good for a busy schedule. I found that with the no knead method, you won’t get those big holes in the bread, but it’ll still be a nice texture.
Whenever you want to bake, take the dough out about 30min before. Cut into 2 pieces (I made 4 loaves out of this dough). Shape one, place on floured parchment paper, cover and let it rise for about an hour. Meanwhile, preheat oven to 500°F with the combo cooker inside the oven. Let it heat for at least 30min.
When the dough is ready, score the bread dough and place parchment and all into the combo cooker. Decrease oven temperature to 450°F. Bake for 20 min with lid on. Take lid off and bake for another 20min. Now, I know some of you might not have combo cookers (I recommend getting one, it’s about 35-55$) you can use a pizza stone and a pan of water for steam. Just heat up the pizza stone and the pan for about 30min, then place the dough inside (with parchment) on the stone. Fill the pan up with cold or hot water (about 1 cup) and close the oven fast so the steam doesn’t escape. I guess I’d try baking it the same length of time too. Oh, and don’t forget to lower the heat to 450!!
The bread should be dark and hollow and crusty. You can even hear it crackle sometimes when it’s cooling on the rack!
Let cool completely (I know it’s hard..) and then enjoy!