Caraway Rye Bread

This is a tasty bread. I make it often. It's the perfect rye bread. It's light, airy, and full of flavor. We like to have it for morning toast and deli sandwiches. Keep your hands wet when working with this wet dough. It will prevent your hands from sticking to it. I usually double the recipe and freeze one of the loaves for a later time. When I'm ready for the second loaf, I just thaw it out in the fridge the night before. This recipe can also be found at gardengirlrecipes.com.

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Ingredients

425 grams white flour

75 grams rye flour

360 grams warm water

10.5 grams fine sea salt

2 grams active dried yeast

7.5 grams caraway seeds

Combine the flours' and the water to form a wet ball. Let rest for 25-30 minutes.

In a small bowl, combine the salt, yeast, and caraway seeds.

Sprinkle the caraway mixture over the dough. Wet your hands and fold the dough using the pincer method alternating with folding the dough to fully integrate the ingredients. Cover with a kitchen towel and let ferment for 5 hours.

This dough needs two folds during the 5 hour fermentation. Apply the first fold about 10 minutes after mixture and the second fold during the next hour.

Dust a proofing basket with flour. Shape the dough into a ball by by folding it, flip it upside down, then cup your hand around the back of the dough ball. Place the ball in the proofing basket, lightly flour the top, cover with a kitchen towel, and proof for 1.25 hours.

Preheat the oven to 475F and place a dutch oven on the middle rack with the lid on.

Invert the proofed loaf onto a lightly floured countertop.

Remove the preheated Dutch oven from the oven, remove the lid, flour your hands and carefully place the dough in the Dutch oven. If desired, use a sharp knife and make a small slit down the center of the loaf.

Bake for 30 minutes. Then lower the temperature to 425F, remove the lid, and bake for another 15-20 minutes.

Remove the bread from the Dutch oven and let fully cool before slicing.