bake - June 2017 - 50

formulation of the month

Rye ﬂour makes a sticky dough that is difficult to handle, so
bread baker Mark Furstenberg recommends baking this in a
Dutch oven or baking cloche (a clay pot with a domed lid) rather

beat on low speed for 3 to 4

than shaping the dough into a long loaf. It bakes beautifully that

minutes. Add the yeast, salt and

way and comes out of the casserole with a thick, chewy crust.

caraway seeds; beat on low speed for
6 minutes. Transfer to the prepared bowl, cover

Ingredients

with plastic wrap so that the wrap does not touch the

For the rye sponge/starter

dough and let sit at room temperature for 1 hour. The dough

46 grams rye ﬂour, such as Arrowhead Mills brand (1/3 cup)

should look like a thick batter with lots of different-size bubbles.

54 grams water (1/4 cup)

(If refrigerating, it may be necessary to let the chilled dough

1 gram instant yeast, such as Fleischmann's Rapid Rise (about

come to room temperature so its bubbles can emerge.)

1/3 teaspoon)
1/2 medium onion, cut into 2 pieces

Spray the work surface with nonstick cooking oil spray and pour

For the dough

the dough onto the prepared surface. Use a wet plastic scraper

100 grams white bread ﬂour (slightly more than 1/2 cup)

or wet hands to lift the edges of the dough from the work sur-

350 grams rye ﬂour, such as Arrowhead Mills brand (slightly

face and fold them into the center of the mass of dough. Repeat

more than 2 cups)

4 to 6 times, slightly rotating the dough as you work to keep it

Rye sponge/starter (see above; about 1/2 cup)

from sticking to the work surface. Wet your hands often.

300 grams water (1 1/3 cups)
5 grams instant yeast, such as Fleischmann's Rapid Rise (about

Place the dough in the prepared bowl; cover with a clean dish

1 1/2 teaspoons)

towel, being careful not to let it touch the dough. Let it sit at

13 grams ﬁne sea salt (2 teaspoons)

room temperature for 45 minutes to 1 hour or until the dough

10 grams caraway seeds (1 tablespoon)

has increased in size but not doubled. The dough's texture

1 tablespoon cornstarch, for brushing the dough

should look lighter. About 30 minutes before the dough is ﬁn-

1/4 cup water, for brushing the dough

ished prooﬁng, preheat the oven to 450 degrees. Ten minutes

Rolled oats, for dusting the bread-baking pot (Dutch oven)

before the bread is to be baked, heat a medium-size (4-quart)
Dutch oven with its lid on. (The dough should ﬁll the Dutch

Directions

oven about halfway.)

For the rye sponge/starter: Combine the rye ﬂour, water and
yeast in a medium mixing bowl; stir just to combine, then add

When ready to bake the bread, combine the cornstarch and

the onion. Cover the bowl tightly with plastic wrap and let sit at

1/4 cup water in a cup, stirring to dissolve. Working quickly,

room temperature. Left at room temperature, the sponge can

transfer the Dutch oven to the stovetop (off the heat). Sprinkle

be ready in a minimum of 8 hours and up to 12 hours. Bubbles

the bottom of the heated Dutch oven with rolled oats to keep

should start to form in about 4 hours. Or cover and let sit for 1

the bread from sticking. Turn the dough into the hot pot. Brush

hour at room temperature, and then refrigerate for at least 12

the cornstarch mixture on the top of the dough, then use a

hours or later use. But you will have to add a bit of ﬂour and

lame to make several quick, clean strokes, about 1/2 inch deep.

water if refrigerated for more than 1 day. (If refrigerated, bring

Re-cover and place in the oven; reduce the heat immediately

to room temperature before adding to the dough. After a num-

to 375 degrees. After 25 to 30 minutes, check the look of the

ber of days, it will sour.)

bread; it should begin to pick up color. Remove the lid and
bake for about 10 minutes, until the loaf looks quite brown. The

For the dough: Remove the onion from the sponge and discard

bread will be done when tapping your ﬁngers on the bottom of

it. Combine the sponge, ﬂours and 300 grams of water in the

the loaf produces a clearly hollow sound. Transfer the loaf to a

bowl of a stand mixer ﬁtted with a dough hook attachment;

wire rack to cool for at least 1 hour.

50 < JUN 2017 | bakemag.com

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Rye Bread
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bake - June 2017

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