10 Minute Rye Bread

In large bowl, mix dry ingredients:

Bread flour 400 grams

Rye flour 100 grams

Salt 5 g (1 tsp)

yeast 8 g (1.5 tsp)

*optional dry ingredients:

1/2 tsp dill seed

1 tsp caraway seed

1/2 ground dill seed

1/2 tsp ground caraway seed

Dissolve 1 Tb molasses in 400 grams water, no warmer than 110 degrees fahrenheit and no cooler than room temperature.

Stir the water into the dry mix. Scoop out onto a floured plastic container and cover with a lid.

Leave the sealed container out at room temperature for 2 hours and then put it in the refrigerator for 48 hours.

After 2 days you can literally work this dough as much or as little as you like. Stretch and fold a few times, or not. Let it rise again, or not. It’s a pretty forgiving dough.

Heat a dutch oven to 400 degrees. Place dough in silicone baking bowl, dusted with flour and then put that in the pre-heated dutch oven.

Sprinkle with flour or more seeds before baking.

Bake, covered, at 400 degrees for 30 minutes.

Remove cover. Turn heat down to 350 degrees and continue baking 10 more minutes.

Remove from oven and allow to cool before slicing.

(If the cover to the dutch oven is not oven-proof, cover with a cookie sheet instead)



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