Hint of Rye Bread

Name: Hint of Rye Bread
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 414 milliliters ounces (about bread flour; 59 milliliters buttermilk; 2 teaspoons instant yeast; 1 Tbsp olive oil; 118 milliliters 1/4 ounces (about rye flour; 1 teaspoon salt; 118 milliliters ounces semolina flour; 1 Tbsp sugar; 237 milliliters lukewarm water

This vegetarian recipe serves 8. One portion of this dish contains around 7g of protein, 3g of fat, and a total of 196 calories. A mixture of bread flour, buttermilk, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 3 hours.

Instructions

In the bowl of your stand mixer, combine the water, yeast, sugar, buttermilk, and flours. Knead with dough hook on low speed until dough begins to get elastic, about 5 minutes.

Ingredients you will need

Buttermilk

Dough

Sugar

Water

Yeast

Equipment you will use

Stand Mixer

Bowl

Add salt and olive oil and continue kneading until dough is smooth, shiny, and elastic, about 5 minutes longer. Cover bowl with plastic wrap and set aside until doubled in size, about 1 hour. Meanwhile, soak clay baker (if using) and its cover in water.

Ingredients you will need

Olive Oil

Dough

Water

Salt

Wrap

Equipment you will use

Plastic Wrap

Bowl

When dough has risen, flour work surface and turn the dough out. Knead briefly, then form into a log if you're using an oblong baker, or into a round if you're using a round baker or a cast iron dutch oven.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Dutch Oven

Remove baker from water and drain any extra water out of it.

Ingredients you will need

Water

Sprinkle cornmeal in the bottom of baker and a little bit up the sides.

Ingredients you will need

Cornmeal

Put the dough into the baker, seam side down, and put the cover on. Set aside to rise until slightly less than doubled—about 20 minutes. Open the baker and slash the dough as desired, then put the cover back on.

Ingredients you will need

Dough

Place your rack in the center of the oven, put the baker on the rack, and turn the heat to 400°F.

Equipment you will use

Oven

Bake for 60 minutes.

Equipment you will use

Oven

Remove the cover (carefully - it's hot and there could still be some steam.) If the bread isn't as browned as you like, let it bake another 5 minutes.

Ingredients you will need

Bread

Equipment you will use

Oven

Remove the baker from the oven and remove the bread and let it cool on a rack on a rack before slicing.

Ingredients you will need

Bread

Equipment you will use

Oven

If using Dutch oven: Set round of dough on a well-floured surface and cover loosely with plastic wrap or a floured lint-free dish towel.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Kitchen Towels

Dutch Oven

Let rise until slightly less than doubled—about 20 minutes. Slash top as desired then transfer to Dutch oven sprinkled with corn meal. Cover and transfer to center rack of oven and turn the heat to 400°F.

Ingredients you will need

Cornmeal

Equipment you will use

Dutch Oven

Oven

Bake for 60 minutes.

Equipment you will use

Oven

Remove the cover (carefully - it's hot and there could still be some steam.) If the bread isn't as browned as you like, let it bake another 5 minutes.

Ingredients you will need

Bread

Equipment you will use

Oven

Remove the baker from the oven and remove the bread and let it cool on a rack on a rack before slicing.

Ingredients you will need

Bread

Equipment you will use

Oven