How to Bake Perfect Rye Bread at Home
The Secret to Fluffy Rye Bread
Ingredients:
700g water
775g unbleached, unbromated flour
100g rye flour
15g dry active yeast or instant yeast
25g salt
10g caraway seeds (optional, for flavor)
Instructions:
Mix the Dough
Combine water, flours, yeast, salt, and caraway seeds in a large mixing bowl. Stir until a sticky dough forms.
First Rise
Cover the bowl with a clean towel or plastic wrap and let the dough rise at room temperature until it doubles in size. This may take 1–2 hours depending on the room temperature.
Folding
Once the dough has risen, gently fold it three times by pulling the edges toward the center and turning the dough after each fold. This builds strength in the dough without overworking it.
Cold Fermentation
Transfer the dough to the refrigerator and let it rest for 24–38 hours. This slow fermentation enhances flavor and texture.
Shape the Loaf
Remove the dough from the refrigerator and shape it into a loaf or your preferred form (e.g., boule or oval). Place it on a parchment-lined baking sheet or in a proofing basket. Let it rise at room temperature for about 1–2 hours, or until slightly puffy.
Bake the Bread
Preheat your oven to 450°F (230°C). If using a baking stone or Dutch oven, preheat those as well.
Score the top of the loaf with a sharp knife and bake for 40 minutes, or until the internal temperature reaches 200–215°F (93–101°C).
Cool and Enjoy
Allow the bread to cool on a wire rack before slicing. Enjoy the perfect balance of fluffy texture and rich rye flavor!