Dutch Oven Rye Bread
- 8 oz
- buttermilk, warmed to room temperature
- 2 oz
- warm water
- 1 1/4 tsp
- 1 large
- 1 Tbsp
- olive oil
- 2 Tbsp
- 2 c
- bread flour
- 1 1/2 c
- rye flour
- 1/4 tsp
- baking soda
- 2 tsp
- quick rise yeast
- 1 c
- (4 oz) shredded swiss cheese (if you want cheesy bread)
How to Make Dutch Oven Rye Bread
- 1Combine all liquid ingredients and salt in mixer bowl of stand mixer. Using mixing paddle, beat about 30 seconds.
- 2Combine rye flour, baking soda, and yeast. Add to liquid ingredients and beat about 1 minute with mixing paddle. Change to dough hook.
- 3Add in bread flour a little less than a cup at a time, using dough hook. Allow dough hook to knead bread until smooth and elastic, adding in the rest of the flour. Place the ball of dough in a greased covered bowl for at least 1 hour, but if you're busy, you can leave it longer, up to 6 hours. I left mine for 6 hours.
- 4Just before baking, preheat your oven to 475. Place a covered dutch oven in the oven while it preheats.
- 5Don't "punch the dough down," instead, spray it with a little oil and fold it in half a couple of times. Pull away any that sticks to the bowl and incorporate it into the lump. Allow to rest covered while oven preheats.
- 6When oven and dutch oven are preheated, dump the lump of dough right into the hot dutch oven. You may pat it a little to even it out in the oven. Cover with lid, and bake for about 25 minutes. Then, remove lid and continue baking another 5-10 minutes so it gets a nice crust. Remove from pan immediately and cool on a rack to help the bottom crust dry out.
- 7NOTE: If you don't have a bread machine or mixer with dough hook, you can follow Helene's directions on her "No Knead Bread from KD." IMPORTANT: you truly do not have to grease the dutch oven. This is the amazing part about this loaf. It just pops right out of the pan and leaves no residue!
- 8OPTIONS: For a great cheese bread, you can add in 1 cup grated Swiss or Cheddar cheese along with the bread flour. I used Swiss cheese in the one pictured. Also, the egg and oil are optional. But molasses should be used, because it helps feed the yeast in the presence of the rye flour, and gives the color and flavor customary to rye bread.