Rye bread

Ingredients

  • 1 cup lukewarm (about 90°F) water (or substitute sauerkraut brine or pickle juice for some of the water)
  • 2 small apples
  • 1 cup whole-grain (pumpernickel) rye flour
  • 4 teaspoons molasses
  • 2 ¼ teaspoons instant yeast
  • 1 tablespoon whole caraway seeds
  • 1 tablespoon ground caraway seeds
  • 1 ½ teaspoons salt
  • 2 ⅓ unbleached all-purpose flour
  • Neutral oil, as needed

Preparations

    step 1

    In a large bowl, combine the warm water, sugar, rye flour, and yeast and mix to combine. Let rest until flour has absorbed all of the liquid, about 20 minutes.

    step 2

    Add sour cream, caraway, salt, and all-purpose flour and knead together until dough is somewhat smooth, but still pretty sticky.

    step 3

    Transfer the dough to a large, lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let dough rise at room temperature, or in a warm place if your kitchen runs cool, until puffed up, about 45–90 minutes.

    step 4

    Briefly knead dough. Shape into a rectangle with the short side slightly shorter than a 9” x 5” loaf pan. With the short side of the rectangle facing you, fold the end farthest away from you to the center of the loaf and press to seal. Bring the two top corners farthest away from you in to meet. Pull the end farthest away from you to the center of the loaf and press with the heel of your hand to seal. Repeat two more times, transfer seam side down to a 9” x 5” loaf pan and gently press into pan.

    step 5

    Transfer shaped loaf to a parchment-lined baking sheet, cover with a clean kitchen towel or plastic wrap, and let dough rise at room temperature until puffed up, about 30–90 minutes.

    step 6

    Meanwhile, preheat oven to 350°F. When you’re ready to bake, use a spray bottle filled with water to mist your loaf.

    step 7

    Bake until an instant-read thermometer inserted into the center of the loaf registers 205–210°F, about 40–50 minutes. If bread is browning before it reaches desired internal temperature, tent with foil. Transfer loaves to a wire rack to cool.