dutch oven rye bread

Name: Dutch Oven Rye Bread
Prep time: 2 h
Cook time: 40 min
Yield: 2
Ingredients: 8 ounce(s) buttermilk, warmed to room temperature; 2 ounce(s) warm water; 1 1/4 teaspoon(s) salt; 1 large egg; 1 tablespoon(s) olive oil; 2 tablespoon(s) molasses; 2 cup(s) bread flour; 1 1/2 cup(s) rye flour; 1/4 teaspoon(s) baking soda; 2 teaspoon(s) quick rise yeast; ## OPTIONAL:; 1 cup(s) (4 oz) shredded swiss cheese (if you want cheesy bread)

(1 RATING)

139 Pinches 4 Photos

Susan Feliciano

Oak Ridge, TN

Updated on Feb 5, 2011

This is based on Helene's "No Knead Bread from KD". Because I have both a bread machine and a Kitchenaid mixer with dough hook, I don't mind a little kneading because the machines do it for me. I used the Kitchenaid dough hook with this one, and then did the rising, shaping and baking myself.

Rate

prep time 2 Hr

cook time 40 Min

method ---

yield 2- pound loaf

Ingredients

8 ounces buttermilk, warmed to room temperature
2 ounces warm water
1 1/4 teaspoons salt
1 large egg
1 tablespoon olive oil
2 tablespoons molasses
2 cups bread flour
1 1/2 cups rye flour
1/4 teaspoon baking soda
2 teaspoons quick rise yeast
OPTIONAL:
1 cup (4 oz) shredded swiss cheese (if you want cheesy bread)

How To Make dutch oven rye bread

Step 1

Combine all liquid ingredients and salt in mixer bowl of stand mixer. Using mixing paddle, beat about 30 seconds.

Step 2

Combine rye flour, baking soda, and yeast. Add to liquid ingredients and beat about 1 minute with mixing paddle. Change to dough hook.
Step 3

Add 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.
Step 4

Just before baking, preheat your oven to 475. Place a covered dutch oven in the oven while it preheats.
Step 5

Don'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.
Step 6

When 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.
Step 7

NOTE: 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!
Step 8

OPTIONS: 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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