Ingredients:

  • 1 ¾ cups (210 g) Bread Flour (High Protein)
  • 1 ½ cups (180 g) Dark or Medium Rye Flour
  • 2 ¼ teaspoons (7 g) Instant Dry Yeast
  • 2 teaspoons (10 g) Fine Sea Salt
  • 1 tablespoon whole Caraway Seeds
  • 1 ¼ cups (300 ml) Lukewarm Water (95–105°F / 35–40°C)
  • 1 tablespoon (15 ml) Blackstrap Molasses
  • 1 tablespoon (15 ml) Cider Vinegar
  • 1 tablespoon Neutral Oil (e.g., Canola, for greasing)
  • 1 large Egg, beaten with a splash of water (optional egg wash)
  • 1 teaspoon extra Caraway Seeds (optional, for topping)

Instructions:

  1. Combine Wet Ingredients: In a large bowl, whisk together the lukewarm water, molasses, and cider vinegar. Sprinkle the yeast over the top and let sit for 5 minutes until slightly foamy.
  2. Combine Dry Ingredients: In a separate bowl or stand mixer, whisk together the bread flour, rye flour, salt, and caraway seeds.
  3. Form the Dough: Pour the wet mixture into the dry ingredients. Mix on low speed or with a wooden spoon until the dough comes together into a shaggy mass.
  4. Knead: Turn the dough out onto a lightly oiled surface. Knead for 8–10 minutes until the dough is smooth and slightly tacky. Avoid adding excessive flour.
  5. First Proof (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise in a warm spot for 90–120 minutes, or until roughly doubled in size.
  6. De-Gas and Shape: Gently punch down the dough to release air. Shape it into a tight, uniform loaf (either a round boule or an oblong shape for a loaf pan), ensuring tension on the surface.
  7. Second Proof: Place the shaped loaf onto a parchment-lined baking sheet or into a greased loaf pan. Cover loosely and let rise for 45–60 minutes. The dough should be visibly puffed but not doubled (it should pass the 'finger poke test').
  8. Preheat & Steam Prep: Preheat oven to 450°F (230°C) with the baking stone/steel (if using) and an empty shallow oven-safe pan on the bottom rack. Preheat for at least 30 minutes.
  9. Apply Finish: If using, brush the loaf with the egg wash and sprinkle with extra caraway seeds. Score the loaf 2-3 times down the middle.
  10. Bake with Steam: Carefully pour ½ cup (120ml) of hot water into the shallow pan on the bottom rack to create steam. Quickly place the loaf in the oven. Reduce the temperature immediately to 425°F (220°C).
  11. Baking: Bake for 15 minutes. Open the oven door slightly to allow steam to escape, then remove the shallow water pan. Reduce heat to 375°F (190°C) and continue baking for another 20–25 minutes, or until the crust is deep mahogany brown.
  12. Cooling (Crucial Step): The loaf is done when the internal temperature reaches 200–205°F (93–96°C). Transfer the loaf to a wire rack and cool completely for at least 2 hours before slicing. Slicing rye too early will result in a gummy texture.