Light Caraway Rye

This delicious bread makes perfect pastrami sandwiches. Or use it to sop up your favorite beefy stew.

Serves: 16Hands-on: 40 minutesTotal: 4 hoursDifficulty: Medium

Serves: 16

Ingredients

  • 6 cups water
  • 1¾ tsp. active dry yeast (1 package)
  • 4½ cups rye flour
  • 1 cup bread flour
  • 1 cup warm water
  • 1 Tbsp. granulated sugar
  • 1¾ tsp. active dry yeast (1 package)
  • 1½ cups light rye flour
  • 1 tsp. kosher salt
  • 1 Tbsp. caraway seeds, toasted and ground
  • 4 cups bread flour
  • ¼ cup cornmeal

Directions

  • Make the starter: In a glass or ceramic bowl, combine 2½ cups water, yeast, 1 cup rye flour, and bread flour. Stir to combine, cover with cheesecloth, and set aside at room temperature for 7 days. Stir the starter once a day for 8 days. On Day 8, remove 1 cup of starter; replace it with ½ cup rye flour and ½ cup water. Stir to combine, then set aside at room temperature for 24 hours. Repeat each day for the next 6 days. The starter is now ready to use.
  • Make the bread: In a large bowl, combine water, sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
  • Add 1 cup starter and rye flour; stir to combine. Add salt, caraway seeds, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
  • Line a baking sheet with parchment, and sprinkle with cornmeal. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape into round loaves. Place onto prepared pan, seam-side down. Dust with flour, cover loosely with plastic wrap, and set aside to proof for 30 minutes. Preheat oven to 375°F.
  • Using a serrated knife, slash two or three diagonal lines into the surface of the risen loaves, about ½" deep. Place a pan of cold water at the bottom of the oven to create steam. Bake loaves until golden brown and hollow sounding, about 30–40 minutes. Remove to a rack and cool completely.
  • Always replace the starter you use with an equal amount of rye flour and water. Refrigerate when not in use, and repeat the process for 5–8 days before using again.

Recipe Information

Serves: 16

Ingredients

  • 6 cups water
  • 1¾ tsp. active dry yeast (1 package)
  • 4½ cups rye flour
  • 1 cup bread flour
  • 1 cup warm water
  • 1 Tbsp. granulated sugar
  • 1¾ tsp. active dry yeast (1 package)
  • 1½ cups light rye flour
  • 1 tsp. kosher salt
  • 1 Tbsp. caraway seeds, toasted and ground
  • 4 cups bread flour
  • ¼ cup cornmeal

Directions

  • Make the starter: In a glass or ceramic bowl, combine 2½ cups water, yeast, 1 cup rye flour, and bread flour. Stir to combine, cover with cheesecloth, and set aside at room temperature for 7 days. Stir the starter once a day for 8 days. On Day 8, remove 1 cup of starter; replace it with ½ cup rye flour and ½ cup water. Stir to combine, then set aside at room temperature for 24 hours. Repeat each day for the next 6 days. The starter is now ready to use.
  • Make the bread: In a large bowl, combine water, sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
  • Add 1 cup starter and rye flour; stir to combine. Add salt, caraway seeds, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
  • Line a baking sheet with parchment, and sprinkle with cornmeal. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape into round loaves. Place onto prepared pan, seam-side down. Dust with flour, cover loosely with plastic wrap, and set aside to proof for 30 minutes. Preheat oven to 375°F.
  • Using a serrated knife, slash two or three diagonal lines into the surface of the risen loaves, about ½" deep. Place a pan of cold water at the bottom of the oven to create steam. Bake loaves until golden brown and hollow sounding, about 30–40 minutes. Remove to a rack and cool completely.
  • Always replace the starter you use with an equal amount of rye flour and water. Refrigerate when not in use, and repeat the process for 5–8 days before using again.

Nutrition Information

Nutrition Information
Amount per serving
Calories310
Total Fat1g
Saturated Fat0g
Cholesterol0mg
Sodium120mg
Total Carbohydrate63g
Dietary Fiber6g
Sugars1g
Protein10g