Classic Rye Bread

By susanwadle

Ingredients

• 12 ounces/340 grams bread flour
• 8 ounces/230 grams rye flour
• 12 ounces/340 grams water
• 1 teaspoon/3 grams active dry yeast (if you need a fast rise, you can double this)
• 1 tablespoon/7 grams caraway seeds
• 2 teaspoons/10 grams kosher salt

Details

Servings 1
Adapted from ruhlman.com

Preparation

Step 1

Combine all ingredients in the bowl of a standing mixer (or any bowl if you’re mixing by hand). Mix and knead the dough until the dough is smooth and elastic, about 10 minutes. You should be able to stretch the dough to translucency without tearing it.
Let the dough rise in the bowl, covered, till it’s doubled in size, at least two hours and as many as four.
Knead the dough to force out gas and redistribute the yeast and shape it into a rectangle about an inch thick. Let it rest for ten minutes covered with a towel.
Prepare a loaf pan with vegetable oil spray, oil or butter.
Shape the dough: Starting at the top of the rectangle, fold the dough over on itself and pound it down to seal it. Keep folding and pounding until you have a squat, tubular shape. Roll it back and for the tighten the interior.
Put the dough top side up into the prepared loaf pan. Cover with a towel and let it rise for an hour.
Preheat your oven to 450 degrees.
When the second rise is done, slash it lengthwise down it the center, and bake for a half hour. Turn the oven down to 375 degrees F. and continue baking till done, another 15 to 30 minutes. (If you’re unsure about doneness, use a thermometer and remove the dough when its internal temperature is 200 degrees.