Rye Dutch Oven Bread
This Rye Dutch Oven Bread combines the deep, earthy flavors of rye flour with a crispy, golden-brown crust. Baked in a Dutch oven, it’s the perfect bread for anyone looking to make rustic, artisan-style bread at home. The unique process of baking in a heavy Dutch oven ensures that the loaf stays moist on the inside while developing a satisfying crunch on the outside. With minimal ingredients and simple steps, this bread is a rewarding baking project.
Equipment
- Dutch Oven: 1 (4–6 qt, lidded)
- Mixing Bowl: 1 (large, for dough mixing)
- Measuring Cups & Spoons: 1 set
- Dough Scraper: 1 (optional)
- Kitchen Towel or Plastic Wrap: 1
- Parchment Paper: 1 sheet (for transferring dough)
- Sharp Knife or Razor Blade (optional): 1 (for scoring)
Ingredients
- 1 ½ cups 190g Bread Flour
- 1 ½ cups 190g Rye Flour
- 1 ½ tsp Salt
- 1 ¼ tsp Active Dry Yeast
- 1 ½ cups 355ml Warm Water (about 100°F or 37°C)
- 1 tbsp Caraway Seeds optional
Instructions
Prepare the Dough
- In a large mixing bowl, combine the bread flour, rye flour, salt, and optional caraway seeds. In a separate bowl, dissolve the yeast in warm water and allow it to sit for a few minutes until frothy. Add the yeast mixture to the dry ingredients and stir until the dough forms.
Knead the Dough
- Turn the dough out onto a floured surface. Gently knead for 5–7 minutes until the dough comes together. It should remain slightly sticky but cohesive.
Let the Dough Rise
- Place the dough in a clean, lightly greased bowl and cover it with a kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.
Shape the Dough
- Punch the dough down to release air bubbles. Turn it out onto a floured surface and shape it into a round or oval loaf. Place the shaped dough onto a sheet of parchment paper.
Preheat the Dutch Oven
- Place your Dutch oven, with its lid on, into the oven and preheat to 450°F (230°C). The Dutch oven should be hot when the dough goes in.
Transfer the Dough
- Once the oven is preheated, carefully remove the Dutch oven. Lift the dough using the parchment paper and place it into the hot Dutch oven. Optional: score the top of the dough with a sharp knife for decorative slashes.
Bake the Bread
- Cover the Dutch oven and bake for 25 minutes. After 25 minutes, remove the lid and continue baking for an additional 15–20 minutes, until the bread is golden-brown and sounds hollow when tapped on the bottom.
- Cool and Serve
- Once baked, remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing. Enjoy!
Notes
- Flour Ratio: You can adjust the ratio of bread flour to rye flour based on your desired bread texture. A higher rye percentage will result in a denser loaf.
- Yeast Activation: If you’re using instant yeast, you can skip the activation step and mix it directly with the dry ingredients.
- Storage: Rye bread can be stored at room temperature for 2–3 days in a sealed bag or wrapped in a towel. It can also be frozen for longer storage.
- No Dutch Oven?: If you don’t have a Dutch oven, you can bake the bread on a baking sheet, though the crust may not be as crispy. Try placing a pan of water in the oven to create steam for better crust development.