Crusty Beer Rye Bread with Caraway Seeds

This beer rye bread is one of my favorite bread recipes that requires no special tool and no-knead.  The long proofing at room temperature does all the work to develop the flavor and structure of this bread so I love making this bread when the weather and temperature are mild (not scolding hot).  What is great about this bread receipt is time, beer, and yeast do all the work for you to have this incredible rustic and crusty bread.  Once you make this, there is no turning back to store-bought so-called artisan rye bread. As for beer, I typically use IPA beer because that is what I like.  Select beer you like to drink. I think stronger the flavor of beer. It will bring the extra flavor and smell in your bread. If you try, let me know how it turns out. Also, let me know if you have any questions or comments. 

 

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Ingredients

• 3 cups all-purpose flour or bread flour (15 ounces)

• 1 cup rye flour (5 ounces)

• 1 cup room temperature water (8 ounces), room temperature

• 1 cup room temperature beer (8 ounces), room temperature

• 1 1/2 teaspoons salt

• 1/2 teaspoon instant yeast

• 1 tablespoon caraway seeds( optional, if you do not like caraway seeds, supplement with what you like or just skip it)

 

Dough prepping Instructions

• Put all ingredients in a large bowl and stir well until a dough is formed until no dry flour you can see.  It will be soft and shaggy looking.

• Cover the bowl tightly with a lid or cling film and let it stand at room temperature for 12 to 18 hours(indoor temperature of 65-75 F would be ideal). The dough will almost double in volume.

• Prepare your choice of 2nd proofing container with piece of parchment paper. Flour the parchment paper well.

• Flour your hands and the surface where you would scrape the dough from the bowl. Gently scrape the dough to the floured surface.

• With lightly floured hands and a scraper fold the dough over on itself about 4 times to form round or oval loaf.

• Position the dough in the center of the floured parchment paper, seam-side down.

• Sprinkle it with flour and put a lightweight kitchen towel over the loaf or close a lid if you are using another container with a lid

• Let it rise for another 2 hours.

 

Baking Instructions

• Position the oven rack in the center of the oven.

• Place a heavy Dutch oven in the oven. Include the lid if you are sure the knob is oven-safe to 500 F, or if you have removed the knob. My Dutch oven shape is oval and 6.6 qt. If you have a Dutch oven that is 4-6 4 to 6 quarts, it would be ideal, and your bread would have more heights

• Preheat the oven to 500 F.

• Carefully remove the hot Dutch oven from the oven

• Reduce the oven temperature to 425 F.

• Lifting by the ends of the parchment paper, lower the dough, parchment paper and all, into the hot dutch oven. Place the lid on the pot and put it back in the oven.

• Score the loaf. This is super important. Soring helps releasing steam and expanding the loaf during baking

• Bake for 30 minutes with the lid on.

• Remove the lid and bake for about 20 minutes longer.

• When the bread is golden brown on top and you tap it sounds hollow, the bread is ready!

 

The hardest part would be waiting for the bread to cool down. I left my bread on a wire rack for 10 minutes, and then I cut a piece and had with some butter and home-made mixed berry jam! Yum!! So great!


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