Ingredients:

  • 1 ¾ cups Strong Bread Flour (250 g)
  • 1 cup Dark Rye Flour (125 g)
  • 1 ½ teaspoons Coarse Sea Salt (9 g)
  • ½ teaspoon Instant Yeast (2 g)
  • 1 ½ cups Water, lukewarm (355 ml)
  • 1 tablespoon Blackstrap Molasses (15 ml)
  • 1 tablespoon Caraway Seeds (15 ml)

Instructions:

  1. Combine Dry Ingredients: In the large mixing bowl, thoroughly whisk together the bread flour, rye flour, salt, instant yeast, and caraway seeds (if using).
  2. Mix Wet Ingredients: In a separate measuring cup, dissolve the molasses into the lukewarm water.
  3. Form the Shaggy Dough: Pour the wet mixture into the dry ingredients. Use a spatula to combine until just mixed and no pockets of dry flour remain. The dough will be very sticky and loose—this is correct. Do not knead.
  4. Bulk Fermentation (The Long Wait): Cover the bowl tightly with plastic wrap or a snug lid. Let the dough rest at cool room temperature (65°F–70°F) for 12 to 18 hours. The dough should roughly double in volume and be covered in visible bubbles.
  5. Prep the Surface: Generously dust a clean work surface with flour (rye flour works well). Scrape the risen dough out onto the surface.
  6. Gentle Fold: Perform a quick, gentle shaping: Fold the edges of the dough into the center (like folding a letter into thirds, then flipping it over). Do not deflate the bubbles entirely.
  7. Final Proof Setup: Line your banneton or bowl with a tea towel and dust generously with flour. Place the shaped dough seam-side up into the basket/bowl.
  8. Final Proof: Cover loosely with plastic wrap and let rest at room temperature for 1.5 to 2 hours, until puffy and ready for baking (passes the poke test).
  9. Preheat the Oven and Dutch Oven: Place the Dutch oven (with the lid on) into the cold oven. Preheat the oven to a scorching 450°F (230°C). Preheat for at least 30 minutes after the oven registers temperature.
  10. Load the Loaf (The Transfer): Carefully remove the scorching hot Dutch oven from the oven. Gently invert the dough from the proving basket onto a sheet of parchment paper.
  11. Score and Bake (Covered): If desired, make a shallow score across the top of the loaf. Using the parchment paper as a sling, lower the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
  12. Uncovered Bake: Remove the lid. Reduce the temperature to 410°F (210°C). Continue baking for 15 to 20 minutes uncovered, until the crust is deep mahogany brown.
  13. Cool Completely: Remove the loaf from the Dutch oven and transfer it directly to a wire rack. Crucially, let the rye bread cool for at least 2 hours before slicing. Slicing too early will result in a gummy crumb.