Dark Rye Artisan Loaf
Dense and chewy artisan-style rye bread loaf that creates excellent sandwich slices - ideal for toast and ruebens.
Equipment
- stand mixer
- oven
Ingredients
- 2 tsp instant yeast
- 1½ cups medium rye flour
- 1¼ cups lukewarm water 100-110°F
- 1½-2 cups bread or all-purpose flour
- ½ cup semolina flour
- 1 Tbsp cacao or cocoa powder optional
- 1 Tbsp maple syrup
- 1 Tbsp molasses
- 2 Tbsp oil optional
- 1 Tbsp pepper or pickle water or ACV
- 2 tsp caraway seeds
- 1 tsp salt optional
- Topping: Sesame seeds poppy seeds, or everything bagel topping (optional)
Instructions
- Make the sponge by combining the rye flour, yeast, and warm water in the bowl of your stand mixer. Allow the sponge to rest for 20-30 minutes, until nice and puffy.
- Add 1½ cups flour and the remaining ingredients (except the topping) and mix with a dough hook on low speed for 2-3 minutes, until the dough leaves the side of the bowl. Gradually add in a little more flour, if needed, but see Note below. Try not to add more flour than needed.
- Allow the dough to rest for 5 minutes. Knead the dough lightly by using the lowest speed setting for 1-2 minutes. Allow to rest for five minutes. Then mix 1-2 more minutes. At this point, the dough should not be sticky.
- Remove the hook and shape the dough into a ball. Place the dough back in the mixing bowl or place in a large greased bowl. Cover with plastic wrap and allow to rise until doubled, about 1½-2 hours.
- Remove the dough from the mixing bowl and shape into a large oblong loaf shape or two smaller loaves. You can shape them in two rounds as well. It depends on how you want to your bread. Smaller loaves are easier to toast in a toaster. Though you can cut larger slices in half to toast as well.
- Place the loaf or loaves on a lined baking sheet; add any garnish, if desired; cover with a lightly damp towel; and allow to rise for 30 minutes.
- Preheat the oven to 375° F. Slash tops of loaves with a sharp knife or lathe, if desired.
- Bake for about 25 minutes for the smaller loaves and about 35 minutes for the larger loaf, until lightly golden and baked bread aroma escapes your oven. This is how you know the bread is ready. It should be able to hear a hollow “knock” on the loaf when you knock on it, too.
- Remove from oven; allow to cool on a baking rack.
Notes
I use SAF instant yeast. If you can’t find it in your local grocery store, you can order it on Amazon via subscribe and save. I keep a small portion of yeast in the refrigerator; the rest is stored in a freezer bag or jar in the freezer. Yeast stores and keeps extremely well in the freezer.
Only add as much flour as you absolutely need to get a not-too-sticky dough. If you add too much flour, the resulting loaf will be dense.
The shape of bread is often more consistent if you flatten it out on the counter and roll it up. Then pinch the ends together.
The cacao or cocoa lends flavor and color. You can omit if you’d like a lighter loaf. The pepper, pickle water, or vinegar is solely for flavor. You can use water instead.